A sensuously Burgundian style of Pinot Noir, the tannins and wood aging a mere seasoning for the rich, but round, soft fruits. Great red berries, along with cherries, leave a layer of acidity.
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.