This blend of Pinot Noir and Pinot Meunier combines richness with tight, crisp acidity. It has a softer side, recalling ripe apples, with a Pinot Noir-like structure and taut, mineral edge. A great Champagne for food.
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.