Chenin Blanc

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Del curso dictado por University of California, Davis

Wine Tasting: Sensory Techniques for Wine Analysis

87 calificaciones

University of California, Davis

Wine Tasting: Sensory Techniques for Wine Analysis

87 calificaciones

With its roots in ancient cultures as early as 6,000 BC, wine has long been part of the human experience. Today, increasing worldwide interest in wine and its complexities and varieties has created an international market valued at $304 billion annually. For the learner who is just getting started in the study of wine, this course will help you take the first steps toward understanding the physiological process of wine tasting. The first module will explore types of wine and help you set up your own tasting. You’ll also begin to build a sensory vocabulary. In module 2 you will review classic wine types of the world and set up flights of specific wines. Later we’ll examine the various faults and defects that can appear in wine as well as techniques for spotting problems. In week 4 we’ll delve into the complex world of wine and food pairings, and its “seven deadly sins.” The course will culminate in a peer review project in which you will apply the knowledge and sensory techniques you have developed throughout the course to assess a specific wine.

De la lección

Wine Flavor and Aroma

In this module, the journey continues and we will compare and contrast the flavor profiles of eight classic red varietals and eight classic white varietals. We’ll also discuss the growing requirements for each varietal as well as their cultural and historic background and growing locations. At the conclusion of this module, you will write a descriptive analysis of the aroma attributes you identify in a particular wine. Finally, you’ll create flavor standards to help you develop your sensory vocabulary.

Chenin Blanc3:29

Sauvignon Blanc3:55

The International Riesling Foundation & Trimethyldihydronaphthalene3:25

Gewürztraminer3:04

Pinot Grigio2:19

MLF and Buttery3:01

Conoce a los instructores

John Buechsenstein
Wine Appreciation Faculty
Extension

[MUSIC]

The next white grape we'll consider is Chenin Blanc.

Chenin Blanc was somewhat popular in California in the mid-20th century.

I remember as a younger person seeing Chenin Blanc

in the marketplace everywhere.

But it declined in acreage as other whites ascended,

namely Chardonnay and then subsequently Sauvignon Blanc.

But nowadays as wine consumers are casting around for

the next interesting white wine to grab their attention, gradually we're being

refocused on this lovely traditional grape from France's Loire Valley, Chenin Blanc.

And with hundreds of years of practice under their belts,

the Loire Valley wine makers are providing delicious wines.

Some say that the Loire Valley wines are the most widely sold wines in restaurants,

and bistros, and cafes in the whole of France.

Chenin Blanc can be a little difficult to work with but

if you are a skilled winemaker in the middle Loire Valley making wines that

are called Savenniere or Vouvray, you are able to coax some very specific,

very distinctive flavors out of your Chenin Blanc.

Chenin Blanc wine can have a light floral or citrus notes,

sometimes with a touch of lemon, or lime, or grapefruit.

Green apple is often found, and stone fruit, green grass.

My personal marker for Chenin Blanc,

maybe Chenin Blanc that's a couple years old, is day-old grass clippings.

Some say Chenins have dry grass notes, some say minerality or honeyed notes.

Chenin Blancs can range from dry, to off dry, to quite sweet and it pays to do

a little bit of research on the specific Chenin Blanc that you're going to buy or

that you have in your collection so

that you'll know in advance how sweet it might be.

In the Old World Chenin Blancs seldom receive any oak treatment.

Often my own personal marker for what constitutes

the distinctive flavors in an Old World Chenin Blanc are what I call honeyed hay.

Literally smelling like a handful of hay on which you've drizzled some honey,

it's a classic and a very delicious smell.

And very distinctive, if you smell honeyed hay in a white wine,

you can bet that it's probably Old World.

So again, the classic Old World niche for Chenin Blanc is the middle Loire Valley

where local Chenin wines appear under place names such as Vouvray and

Savenniere.

Much is also planted in South of France as well.

South Africa has vinified Chenin Blanc for

a very long time, traditionally in South Africa it was called Steen, S-T-E-E-N.

And it is still in South Africa the most widely planted grape.

Elsewhere Chenin appears in California, Australia, and New Zealand.

I think that Chenin is going to be one of the next hot grape varietals.

In California we pulled out many of our Chenin Blanc vineyards but

hopefully they'll be replanted and Chenin Blanc will have its day in the sun.

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