This is an impressively complex Vinho Verde, obviously made for food. With its tangy acidity and tense mineral texture, this blend of a range of the regional grapes is structured and with a delicious, refreshing aftertaste. Drink now.
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.