On the tart side, emphasizing grapefruit rather than riper citrus and with a definite texture of very green apple skins. Initially this is too crisp for its own good, but then with seafood, it works well. Screwcap.
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.