Huet is the nonpareil of Vouvray’s succulent moelleux style (pronounced mweh-leuh; literally 'like marrow', referring to the fleshy texture). Falling between 40 and 80 g/L of residual sugar—always fully balanced by high acidity—the wines are made mainly from grapes dried on the vine (passerillage) as opposed to botrytised. Huet’s moelleux can be surprisingly fine and delicate with filigree lightness—think of a great Mosel rather than Sauternes to get an idea of weight. They match brilliantly with cheeses and a range of savoury meat dishes. Only the richest years can work with fruit and tart-based desserts (ideally, nothing too sweet). In short, the balance can be dumbfounding—these mouth-watering, racy, transparent wines are simply outstanding.