Light, fresh style, demanding shellfish, with crisp, green acidity and just a hint of creamy baked apple. Just what a Muscadet should be, enjoyable now and for the rest of the year.
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.