Rich and soft, this Castelão-based rosé seems to miss out on freshness and acidity. Instead, it is broad, full in the mouth and heavy. It could work with food.
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.