While this has some of the off-dry character found in many Vinhos Verdes, it also offers a layer of dry acidity and tight texture that turns it into a food wine. Drink in summer 2015.
Roger Voss covers Bordeaux, Burgundy, Champagne, the Loire and South-West France as well as Portugal. His passion is matching food with wine, bringing the pleasures of the table to wine lovers. He has written six books on wine and food, and was previously national correspondent on wine for the London Daily Telegraph. He is based in the Bordeaux region.