Western Living Magazine
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It's got the best of both worlds.
Hang out with sommeliers long enough and they'll eventually expound on the need for acidity in wine to help it pair with food. But there are legions of drinkers who don't want their wines sharp, or even crisp. So what if I told you there'sa grape that frequently presents as round and lush, but secretly carries a strain of acidity that makes it genius with food?
Well, meet chenin blanc, the wonder of the Loire and the backbone of South Africa. With such credentials youd think it would be sweeping the New World, but youd be wrong. In fact, in the Okanagan, only two main producers make itbut they both knock it out of the park. The first is Quails Gate, whose chenin has been a mainstay of best-buy lists for years (its price has crept up to $24 but It's still a smoking deal). It's a balanced take on the grapenot lush nor biting, but with gentle quince and lemon notes.
A step up is Road 13's cult fave Sparkling Chenin ($40), the OG of Canadian chenintheir vines were planted in 1968and, while the acidity is more front and centre, you'll be too charmed by the notes of crisp pear drizzled with honey to notice.
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