Lemon grass, lime and intensely crisp acidity identify the wine as definitely from the cool north of Portugal. A strong apple-skin texture dominates, leaving a wine that really needs shellfish type foods.
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.