The primary fruit has morphed into a sweeter, softer style, with melon and pear flavors coming to the fore. The acidity goes through the wine, balancing the soft texture.
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.