Bone dry and crisp, this is also has fruitiness from the ripeness of the grapes, giving impressively rich apple and pear flavors. Of course, these are cut by tight acidity and intense citrus, leaving a tight, steely aftertaste.
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.