On 2009-05-10 07:25:37 -0700, DaleW > said:
>
> I actually revisited this Thursday (no wine with dinner at office),
> had a glass when I got home. 6 days after opening, fresh and probably
> tastier than first night. The miracle of Chenin

I've been a fan of Chenin Blanc for a long tome, but my experience has
been limited to the California version. A great quaffer IMHO....
Always looking to expand my wine horizons, I tried a Savennieres which
was touted by my wine pusher, but found no fruit in it - like sipping
cold rock soup. Does it need to be decanted and let out for a week
when young? Do I need to look for a different producer? (I'm not sure
who did this one - it was a while ago)

I've also tried a South African one which I was not enamoured with.
Does anyone have generally available (Oregon, Western US) examples of
Loire and SA Chenins I should try?

Thanks,

JB