A dry Vouvray, which emphasizes the nutty side of Chenin Blanc, just pulling in ripe apple and a biscuit edge. There's some spice to give zest to this attractive wine.
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.