“This generous and fresh wine exudes notes of lily, apple and broom, with some herbaceous notes following on,” Voici’s food and wine critic, Lionel Bret, wrote about the Chateau Rives-Blanques 100% mauzac.
“Round, flavourful and moreish, Occitania swings in the mouth,” he concluded.
He paired it with an egg, haddock and spinach dish designed by the Chef of the Shangri-la Palace hotel, Christophe Moret.
