Just noticed this thread had developed..
Firstly - I generally subscribe to the "don't cook with something you wouldn't drink" rule, budget French plonk for Coq au Vin excepted.
However, the idea of adding wine to food is to flavour it, in this case that wasn't going to happen.
As for other Chenins, plenty of good ones out there, particularly from SA, and we quite like Vouvray including the sparkling Vouvray easily obtained on supermarkets in the area. Of course now we can't pop over and fill the estate car this might change somewhat
![Sad :(](./images/smilies/icon_e_sad.gif)
Paul