About the Wine
Procedure
Recipe Collection
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Chenin Blanc
by Sharon Rosenbaum, Senior
Wine Buyer
Some of the finest white wines are produced from Chenin
Blanc: from bone-dry to sweet dessert style, plus some
mighty nice tasting sparkling wines. It’s a little
sad that along with a number of other premium wine varieties,
Chenin Blanc is widely planted in California for use
in bulk (jug) wines. Fortunately a small percentage
of California’s 20,000± acres of Chenin
lie in the cooler coastal counties, where premium wines
predominate. Here, a few tenacious, spirited winegrowers
cultivate the grape, though it is not a highly profitable
varietal like Chardonnay or Cabernet Sauvignon.
When Chenin Blanc is planted in the best locations and
the yields are kept low, superb wines can be made. One
of the characteristics of the grape is that its wines
have pronounced aromatics; and when they are fermented
completely dry, the fruit flavors have a slightly tart
edge, adding to the wine’s complexity and ageability.
Some Chenin Blanc wines are vinified to retain residual
sugar, making them desirable as apéritifs or
for afternoon sipping.
Pair Chenin Blanc with fresh vegetable dishes, poultry
(roasted to smoked), river fish and light to medium
cow’s and sheep’s milk cheeses. The wines
are also refreshing with Oriental vegetarian cuisines
and dishes with a fair amount of spice. |
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Food Recipe to accompany
Chenin Blanc
by Camille Stagg
Ingredients
11/2 tbsp olive oil
2 large onions, cut into 1/4-inch thick slices
6 garlic cloves, minced
2 to 3 baby eggplant, peeled, quartered lengthwise, cut
into 1/4-inch thick slices
2 med. zucchini, cut into 1/4-inch thick slices
1 yellow squash, cut into 1/4-inch thick slices
11/2 cups Chenin Blanc, divided
2 cups vegetable broth
1/2 pound green beans, cut into 2-inch pieces
2 carrots, pared, cut into 1/4-inch thick slices
1 sweet potato, pared, quartered lengthwise, cut into
1/4-inch thick slices
1 15-oz can chick peas, drained and rinsed
1/2 cup golden raisins
1 tsp each cumin and cinnamon, mixed, divided
1/2 tsp salt
11/4 cups water
11/2 cups instant couscous
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Preparation
Heat oil in a large skillet over medium heat. Sauté
onions and garlic until onions are translucent. Arrange
eggplant on paper toweling. Sprinkle with salt; let
stand 5 minutes; drain and pat dry. Add to skillet along
with zucchini and yellow squash. Cook, stirring, for
5 minutes. Add 1/2 cup of the wine, broth, green beans,
carrots, sweet potato, chick peas, raisins, 1 tsp cumin-
cinnamon blend and salt. Bring to a boil, lower heat
and simmer, covered, for about 1/2 hour. Check for tenderness.
Meanwhile, prepare couscous. Bring remaining 1 cup wine,
water, and remaining 1 tsp spices to a boil in a small
pot. Reduce heat, add couscous, stir for 2 minutes.
Remove from heat and spoon vegetable mixture over the
couscous on each plate.
Makes 6 servings.
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