Raats Family Chenin Blanc 2009
Region: Stellenbosch, Western Cape, South Africa
Grape: 100% Chenin Blanc
Price: around $23 online
I had a friend over last week and I decided to flex my cooking muscles with a jambalaya recipe, I love Cajun food and I always wondered about wine pairings for it. Basically the recipe calls for rice, ham, chicken sausage, green bell peppers, onions, green onions, celery, tomato sauce and spices. It turned out really well, but, as I was cooking I wondered which wine I should serve. On a hunch I decided to take out that Chenin Blanc from South Africa. It’s from Stellenbosch, the premium region within Western Cape and it’s made by the Raats family winery which has a good reputation (or so the Internet tells me). The grape is Chenin Blanc, a white variety which is widely used in South Africa (where it is known as Steen). My knowledge of the grape comes from wines made in the middle Loire Valley in France (Anjou and Touraine). Wines from Chenin Blanc can be dry, as the Raats is, but it can also be used to make sweet and/or sparkling wines such as Vouvray. It has a reputation of being a fairly versatile grape. So basically, I knew nothing going in
Eye: medium to deep lemon with hints of green (also, it might be the lousy lighting in my apartment…)
Nose: Clean, medium intensity, citrus fruit, green fruit (mostly pear) and white flowers aromas. I can’t possibly tell you which white flowers, sorry… I mean seriously, I don’t even know what most flowers smell like, I should get one of these “wine aroma” boxes. I also got hints of something heavier like honey.
Palate: dry, medium to high acidity, full body
All right, I’m still mad at South Africa for stealing the 1995 Rugby World Cup (Derek Bevan, you pathetic excuse of a human being) but that will not prevent me from enjoying this wine. It’s very balanced and structured. It opens with a fresh fruit quality (grapefruit and pear), then moves on to a fuller, heavier, fatter feel that almost gets sweet but not quite, and finally there is a mineral quality to the finish. All three phases: fruit, sweet, mineral, are thoroughly enjoyable. What struck me is the fullness of the body.
Food pairings: Turned out to be a pretty good choice to go with the jambalaya, it had enough body and acidity not to be overwhelmed by the rich dish. I felt that this wine could actually go with a lot of different dishes. The bottle recommends pairing it with oysters which sounds weird to me, I feel like it would be a disaster with that full body and almost fat quality, but maybe I should give it a try.
Overall opinion: Need to try more South African Chenin Blancs. As in the Loire Valley, they are made in a variety of styles and I was definitely impressed with this dry, structured, full-bodied example. I’d compare this wine to a well spent vacation afternoon : you go to the beach, you take a nap, you go play some tennis, you watch the sunset,… a lot of things happen and they leave you contented.