This is only just rosé, its onion skin color as pale as possible. The wine has some red fruit flavors, but it is more about toast, yeast and a lively, smooth finish. Worth considering with salamis or ham, as well as salmon.
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.