Chenin Blanc
by Emily Spillmann
The unbeatable association of vin jaune with a slice of aged Comté or Bandol rosé with bouillabaisse attests to the small but hardly trivial part of terroir that resides in pairing a wine with its culinary counterpart. A good rule of thumb is to serve a given wine with its region’s typical fare.
Not so with Chenin Blanc. Of all the French wines I’ve known, this Loire Valley pillar must be among the most versatile to pair with our American melting-pot cuisine and worldly specialties. Below are three expressions from Vouvray, Jasnières, and Chinon, with a few food suggestions to spark your creativity.
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