This is a bone-dry, piercingly fresh wine. It has tense acidity and a mineral texture that would make it delicious as an accompaniment to seafood. The wine is crisp, refreshing and bright.
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.