Dry Vinho Verde that is packed with citrus, crisp apple fruits and a light sparkle. A great apéritif wine, but also try it with any shellfish.
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.