Crafting impeccably balanced, off-dry wines like this is no simple task, but the Champalou Fondraux rolls over the tongue so fluidly that you might be tempted to think the berries tasted just like this when they were picked off the vine. It comes down to masterful winemaking, in which precision and savoir faire replace the need for technological intervention to create a velvety, suave Vouvray that oozes class. The contrast of ripe, succulent Chenin Blanc fruit with a spike of flinty minerality is like licking honey off an arrowhead.

Pair it with rich Thai cuisine to enhance your dining experience, as the wine readily compliments the spicy undertones. For a more traditional pairing, try it with dry goat cheese or the richness of bleu cheese, since the wine's superb balance balances off the salty of the cheeses. Allow Les Fondraux to whisk you away to