Pale golden hue. Quince, pear, lemon peel, blanched almond, yeast, bread dough, chamomile, dried white rose, bruised yellow apple, chalk and stone notes on the nose. Mouth-watering acidity and sharp nerve on the palate. Tart, lean, dry Chenin Blanc with delicate spice and green undertones. Evidence of oxidation with nutty and bruised orchard notes. Vintage 2013. ABV 11%.
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Could see this pairing well with many different dishes, but oysters, with lemon zest, and fresh arugula and escarole salad, come to mind.
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What are your favorite meals / foods to pair with a dry Chenin Blanc from Touraine, Loire Valley? What other noteworthy flavors and aromas have you encountered in this region?
Pale golden hue. Quince, pear, lemon peel, blanched almond, yeast, bread dough, chamomile, dried white rose, bruised yellow apple, chalk and stone notes on the nose. Mouth-watering acidity and sharp nerve on the palate. Tart, lean, dry Chenin Blanc with delicate spice and green undertones. Evidence of oxidation with nutty and bruised orchard notes. Vintage 2013. ABV 11%.
.
.
.
Could see this pairing well with many different dishes, but oysters, with lemon zest, and fresh arugula and escarole salad, come to mind.
.
.
.
What are your favorite meals / foods to pair with a dry Chenin Blanc from Touraine, Loire Valley? What other noteworthy flavors and aromas have you encountered in this region?
Aug 11th, 2020
Sour beer notes, hard to place flavors, much different than the other Loire chenins we've been drinking but very interesting. Great acid.
Sour beer notes, hard to place flavors, much different than the other Loire chenins we've been drinking but very interesting. Great acid.
Apr 23rd, 2016
Touraine, Loire Valley, France
