The Guardian

VICTORIA MOORE attempts to overcome her early fear of Vouvray. She tells readers that when she recently opened a bottle with friends, they looked at it with narrowed eyes and asked for assurance that it would be dry. It was. She also expected them to be put off by the news it was made from Chenin Blanc - a difficult grape to get to know, but not to love'. Like Vouvray, she says, you never know how it is going to turn out. It has complex reserves of flavour, which it fills out in a sometimes strange honeyed, vegetal way. A common tasting note is lanolin, the fat found in sheep's wool.'