Winery Cape MarlinChenin Blanc
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with lean fish, shellfish or mild and soft cheese.
The Chenin Blanc of the Winery Cape Marlin is in the top 40 of wines of Western Cape.
Taste structure of the Chenin Blanc from the Winery Cape Marlin
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Chenin Blanc of Winery Cape Marlin in the region of Western Cape is a with a nice freshness.
Food and wine pairings with Chenin Blanc
Pairings that work perfectly with Chenin Blanc
Original food and wine pairings with Chenin Blanc
The Chenin Blanc of Winery Cape Marlin matches generally quite well with dishes of shellfish, spicy food or lean fish such as recipes of seafood pastilla, monkfish (anglerfish) à la sétoise or exotic fish gratin with three purées.
Details and technical informations about Winery Cape Marlin's Chenin Blanc.
Discover the grape variety: Chenin blanc
Chameleon whites with taut acidity, ranging from mineral dry (Savennières, Vouvray sec) to off-dry and medium-sweet (Vouvray, Montlouis), sumptuous botrytised sweet (Quarts-de-Chaume, Bonnezeaux, Coteaux du Layon) and brilliant sparkling (Crémant de Loire, Vouvray brut). Aromas of quince, apple, honey, white flowers, beeswax and flint. An Anjou variety, also star of South Africa's Western Cape.
Last vintages of this wine
The best vintages of Chenin Blanc from Winery Cape Marlin are 0
Informations about the Winery Cape Marlin
The Winery Cape Marlin is one of of the world's greatest estates. It offers 4 wines for sale in the of Western Cape to come and discover on site or to buy online.
The wine region of Western Cape
Cradle of South African wine. Signature Chenin Blanc (Steen, 20%) in ample, fresh whites with notes of quince, yellow apple, honey and acacia flower, from crisp dry to sweet. Sharp, iodised Sauvignon Blanc (Walker Bay, Constantia), balanced Chardonnay. Reds: emblematic Pinotage with roasted aromas (coffee, plum, smoke), firm Cabernet Sauvignon, spicy Syrah.
The word of the wine: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
