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Written by Master Sommelier Evan Goldstein

Chenin Blanc (ˈshe-nən-ˈbläŋk) has fallen in and out of favor so many times that you could be forgiven if you haven’t had the chance to try this wonderfully multifaceted grape. Indeed, from a food and wine perspective, there are few grapes so versatile that you could build an entire meal around it, serving different styles of the same variety, from sparkling to dry to off-dry to sweet and between. Chenin Blanc is one of them. Its variety is astonishing, although it tends to earn less respect than it should. Nevertheless, after decades of advocacy by wine lovers, Chenin has achieved increasing popularity among wine drinkers. This grape is grown throughout the world (it is South Africa's most important white grape) and in a vast range of interpretations. It is affordable, versatile, and appealing to so many. Pun intended, the time is ripe… for Chenin Blanc! *Source: phonetic pronunciation has been edited by UC Press.

0.91%

Total vineyard/wine grape plantings in California
4,265 Acres

Bearing and non-bearing area in California

1,726 Hectares

Bearing and non-bearing area in California

(Year End 2020)

Signature Styles & Characteristics

Although any grape can be interpreted in innovative and at times, outlier styles, the following chart/graphic represents the preponderance of what you will find California’s winemakers producing.

Dryness/Residual Sugar

Still: 55 percent on a scale from 辛口 to Sweet of Dryness/Residual Sugar. Sparkling: 30 percent on the same scale.
Acid (potential)

Still: 95 percent on a scale from Low to High of Acid (potential). Sparkling: 95 percent on the same scale.
Alcohol (potential)

Still: 55 percent on a scale from Low to High of Alcohol (potential). Sparkling: 55 percent on the same scale.
Body (weight on palate)

Still: 50 percent on a scale from Light to High of Body (weight on palate). Sparkling: 50 percent on the same scale.
Texture (Still)

Still: 100 percent on a scale from Tart and lean to round and smooth to of Texture (Still).
Texture (Dessert)

Still: 100 percent on a scale from Round, smooth and creamy to of Texture (Dessert).
Texture (Sparkling)

Sparkling: 100 percent on the same scale.

Not Applicable. Wines, however, can be slightly phenolic due to intentional skin contact.

Aromas/Flavors

Influenced by climate, terroir, clonal selection, and winemaking.

Fruit

Guava, melon (green/orange), quince, apple (red/yellow/green), pear (yellow/brown), passion fruit, lime, peach, persimmon, mandarin orange, grapefruit, kumquat, citrus curd
Vegetable

Grass/hay, peppermint, echinacea, ginger, sunflower seeds
Floral

Chamomile, citrus blossom, honeysuckle, lavender, wildflower, saffron, jasmine
Earth

Chalk, mineral, stone
Wood

Oak (sweet styles primarily). Vanilla, nutmeg, graham cracker, meringue, marzipan, brioche
Other

Juicy fruit gum, custard, honey