Back in 1979, Kermit called Savennières “the best climat for dry Chenin Blanc in France,” and decades later there’s a strong argument that this is still true. Château d’Épiré’s Savennières showcases Chenin Blanc’s character with clarity. Aromas of honeycomb and lemon verbena lead to a palate with intense focus and powerful minerality. Experiment with varied food pairings with this Chenin. For example, I’ve found it pairs wonderfully with stuffed grape leaves and kabobs.
The Saumur Clos du Moulin comes from eighty-year-old vines and is slowly fermented in large, old barrels. Thierry Germain’s meticulous process coaxes out the delicate and aromatic side of Chenin Blanc—think jasmine, honeysuckle, and peach. Like all great Chenin, this wine will gain weight over time, evolving gracefully in your cellar over several years.
Chinon is known worldwide for age-worthy reds produced from Cabernet Franc, but the rare Chinon blanc can stand among the great whites of Burgundy. The roots of Baudry’s Chenin Blanc dig deep into limestone subsoil and produce profoundly concentrated grapes, which are then gently fermented in 500L barrels until dry. The result is a beautifully balanced, medium-bodied wine with a waxy texture and flavors of baked apple, quince, lemon curd, and brioche.
Drinking distilled spirits, beer, coolers, wine and other alcoholic beverages may increase cancer risk, and, during pregnancy, can cause birth defects. For more information go to www.P65Warnings.ca.gov/alcohol
Many food and beverage cans have linings containing bisphenol A (BPA), a chemical known to cause harm to the female reproductive system. Jar lids and bottle caps may also contain BPA. You can be exposed to BPA when you consume foods or beverages packaged in these containers. For more information, go to www.P65Warnings.ca.gov/bpa