The white Chenin Blanc grape earned its fame from long-lived wines such as Vouvray and Coteaux du Layon from France's Loire Valley, which produces the world's finest Chenin Blancs. This dense green grape typically produces crisp, medium-bodied wines that are moderate in alcohol and medium-high to high in acidity; both sweet and sparkling wines are made from Chenin Blanc as well. Wines made solely from Chenin Blanc are very perfumed, with aromas of honey, flowers, wet straw, smoke, and wet wool. Flavor characteristics include ripe apple, pear, peach, and soft honeyed notes, and high-quality Chenin Blanc can have a long, lingering finish of sweet fruit. Some styles of the wine have the ability to age for decades due to searingly high acidity levels and high residual sugar. The varietal has met with limited success outside of France despite the vast amount planted in South Africa and California (which together produce more Chenin Blanc than all of France). In fact, with the exception of a few producers in California and New Zealand, Chenin Blanc is rarely allowed to reach its quality potential. Rather, more often large corporations grow it for use as a blending material for making cheap table wines. Sweet-styles wines are well paired with baked fruit tarts and ripe cheeses, while dryer versions are suited to seafood, game, and spicy Asian dishes. Chenin Blanc is one of the five white wines (the others are Chardonnay, Riesling, Sauvignon Blanc, and Sémillon) that make up the nine classic varietals (there are four red classic varietals: Cabernet Sauvignon, Merlot, Syrah, and Pinot Noir).