From his 30-acre vineyard in the Aube, Serge Mathieu makes a complex, honeyed blend of two-thirds Pinot Noir and one-third Chardonnay. Flavors of hazelnuts and quince go with fresh balanced toast and yeast. The wine practically floats across the palate, leaving a light, fresh feel. This is a great apéritif wine.
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European Editor, Reviews wines from Portugal and France
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.