Chenin Blanc

Residual sugar is what I think of with chenin blanc. Shame on me, because Eric Asimov says it is quite versatile and that Vouvray sec can be bone dry. Attend his Wine School for advice on which ones to try:
http://mobile.nytimes.com/2014/12/03/dining/wine-school-vouvray-sec.html?referrer=

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