Chenin gets little respect in the U.S., and has all but disappeared as a serious wine. But it's still a good starter grape, especially when made in a fruity, juicy style as it is here. Off-dry, clean and bracing when chilled.
Paul Gregutt is a Contributing Editor for Wine Enthusiast magazine, a founding member of the magazine’s Tasting Panel, and reviews the wines of Oregon and Canada. The author of the critically-acclaimed Washington Wines & Wineries—The Essential Guide, he consulted on the Pacific Northwest entries in current versions of The World Atlas of Wine and The Oxford Companion to Wine.Email: firstname.lastname@example.org.