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From: bruceh@mako.UUCP (Bruce Harris)
Newsgroups: net.wines
Subject: Re: Wine tasting verdict ... Let's do it!
Message-ID: <1007@mako.UUCP>
Date: Wed, 15-Jan-86 23:14:26 EST
Article-I.D.: mako.1007
Posted: Wed Jan 15 23:14:26 1986
Date-Received: Sat, 18-Jan-86 08:57:08 EST
References: <888@bbncc5.UUCP> <1046@bbncc5.UUCP>
Reply-To: bruceh@mako.UUCP (Bruce Harris)
Followup-To: net.wines
Organization: Tektronix, Wilsonville OR
Lines: 52
Summary: Didn't like early, liked it later.

>Kenwood Vineyards Chenin Blanc 1984, Sonoma Valley, California
>Alcohol content: 11.5 %		Price: $3.65 (375 ml)
>

The 28th wine store I called had 1 bottle.  I asked that they put it
aside for me.  Then, I drove across town to discover they had an '84
Kenwood Sauvignon Blanc and no Chenin.

We returned to our neighborhood store and had a single bottle special
ordered for $7.79.

Our interests and comparative study of wines is a little less informed
and more informal than the recommended method.  We serve it with dinner
and appreciate or depreciate it based on that experience.

We just had the Kenwood with chicken breasts, sauteed (in Kenwood!)
in light garlic and scallions, with a fruit salad and a orange pilaf.

The color of the wine was too clear to contribute or detract from the
meal.  Initially the aroma was too weak to compete with the food.  The
initial taste of the wine was a little tart, but the flavor was
smoother and stronger than I expected from the very few Chenins that we
have sampled (we don't usually drink Chenins.)  The previous Chenins we
have sampled have not had a strong enough flavor to gain our favor as a
mealtime beverage.  The aftertaste was compatible with the meal at
hand.  We discussed the wine during the meal and agreed that we should
try more Chenin Blancs, but were reserved about this example because it
did not enhance and match the flavors of the meal (this is about the
mildest flavored dish we serve.)  We were interested in the underlying
varietal grape flavor and would appreciate a recommendation of a
stronger flavored Chenin Blanc that is as smooth.  The suprise of this
wine was that after the meal we enjoyed it a lot.  The lingering
aftertaste encouraged another drink.  In fact we finished the half of
bottle that was remaining after our plates were clear.  That is unusual
for us.

Our conclusion is that we won't buy any for our cellar, but would order
it in a restaurant with a delicate dish if we did't see a dry
Johannisberg reisling that we would prefer.

With what food would this wine (and/or Chenins in general) be well
matched?  Is this wine typical of Chenin Blancs?  Is it a stronger or
milder flavor than is to be expected with Chenin Blancs?  What European
Appelation uses a lot of this varietal in its wine?  Will someone
please remark on the changes this wine faces as it ages, and what clues
the observer to the changes?


Bruce Harris (and Lois in this review)
Tektronix
Wilsonville, OR

tektronix!tekecs!bruceh