Mark,

How do CA CBs compare to Loire in terms of acidity? I have come across SA
CBs that had been subjected to very forceful malolactic fermetation
(actually smelling of yoghurt and other dairy products), so my guess would
be that even in a warmer climate the retain their acidity. Is that the case?

Cheers

Nils

--
Respond to nils dot lindgren at drchips dot se
"Mark Lipton" > skrev i meddelandet
...
> Man-Ho Chu wrote:
>> Honey and melon dominated the beautiful nose, with just a hint of
>> grass. Slightly sweet with nice sugar/acid balance. It carries its
>> heat well (13.8% ABV). Medium lenght finish. This wine makes me
>> wonder why chenin blanc is so unpopular.
>
> Most CA Chenin blancs were very uninteresting wines. It's only been in
> the past 5-10 years that producers have taken it seriously and figured
> out where to plant it. Husch produces theirs in the Anderson Valley,
> which is one of the best sites for it (Lazy Creek and Navarro produce
> good examples). Clarksburg is also a good site for Chenin (Pine Ridge's
> Chenin Blanc-Viognier is a reliably nice wine and priced well). Another
> problem that Chenin blanc has faced is that it's usually most attractive
> as an off-dry wine and Americans have long since dismissed "sweet" wines
> as not for serious wine drinkers. That attitude is, hopefully, slowly
> changing.
>
> Mark Lipton
>
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