Follow the chenin
The king of the Loire grape varieties, also widespread in South Africa, "ch'nin", as the people of the Loire pronounce it, has the extraordinary ability to produce dry white wines as well as semi-dry, sweet, syrupy and even sparkling wines, commonly known as fines bulles. Complex and demanding, it is nonetheless endearing.
In France, around 95% of Chenin grapes are grown in the Loire Valley, in the vineyards of Anjou-Saumur and Touraine. It reigns supreme in dozens of appellations - anjou, savennières, quarts-de-chaume, saumur, chinon, touraine, vouvray or montlouis... and the list is far from exhaustive. And when it's not king, it plays the role of secondary, accessory or complementary grape variety. on the scale of French vineyards, however, the long-established Chenin accounts for only a small proportion of the total, less than 4%. And of the 35,000 hectares planted worldwide, 53% are in South Africa, mainly in the Cape region, and around 28% in France.
This article is taken from Gault&Millau, le magazine #9. Find the latest issue on newsstands, in our e-boutique or on the Gault&Millau iOS or Android app . It is also available online onPressReader.
These news might interest you
Rhubarb emerges from the shadows
The queen of rustic pies and crumbles, rhubarb is best enjoyed as a fruit, whereas it is a vegetable. This original plant leaves behind its old-fashioned trappings to spice up the most creative dishes and awaken both sweet and savory palates. One of the first spring vegetables, but the most recent to hit our plates, it's making a name for itself time and time again.
The Meilleurs Ouvriers de France (Best Craftsmen in France) rely on this book to prepare their tests
When it comes to revising for the Meilleur Ouvrier de France (Meilleur Craftsman of France) competition, chef-candidates can count on The Encyclopedia of French Gastronomy. This book, first published in 1903, is a benchmark reference.
The grater shows its teeth
Rubbing, reducing, seasoning, zesting, spicing... It does it all! But where does this utensil come from, that Gruyère cheese couldn't do without? Flat or bell-shaped, giant or miniature, this spiky accessory is capable of reducing to calibrated crumbs whatever you put in front of it.Our partners
Food products, kitchen equipment, tableware, service solutions...
See the full list of partners who place their trust in Gault&Millau
All our partners
