An ebullient mousse gives this wine a creamy texture. The wine, which is soft and rounded, is cut with acidity to give a crisp edge to the fruitiness. With its relatively high dosage, this is probably best as an apéritif.
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.