Grauburgunder (Pinot Gris) has become popular in Styria because of its ability to ripen easily. The wine has a touch of spice to go with a complex blend of ripe peach, white berries and final intense, almost cool acidity.
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.