A fresh wine, intended by cellarmasters Hans and Kurt Feiler as a wine for food, with crisp acidity lying over layers of dry botrytis. This is delicious with savory foods and cheeses.
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.