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Top 10 wines in the US press

St. Julian Late Harvest Reserve Riesling 2012

This wine was recommended by Sandra Silfven in the Detroit News. She wrote: “I poured this wine for a church group recently and got raves even from the wine elites who drink dry. Yes, it’s sweet but not overly. It’s balanced and tastes are true to the varietal — floral, tangerine, apple tones. Tastes like it came from the Rheingau. Made in Michigan.”

2010 Venus la Universal ‘Dido’ Montsant tinto

In the LA Times, Irene Virbila picked out this wine, writing: “Made from a blend of Garnacha, Merlot, Cabernet Sauvignon and Syrah, the 2010 Dido red is elegant and balanced with smooth tannins and a lush, lovely finish. The yellow wax seal is pretty great too. Just point that corkscrew right through the wax. A perfect red with roast birds, seared duck breast, braised lamb shanks or grilled lamb chop.”

Taittinger Prélude Grand Cru

In the Wall Street Journal, recommended this sparkler, writing: “A non-vintage blend of 50% Chardonnay and 50% Pinot Noir, this is a wine with real finesse and elegance. On first sip, it has a real zip and energy to it.”

He added: “Served on British Airways’ first class, it is supremely fresh with nutty aromatics and a fresh apple-like crispness.”

Adriano Adami Bosco di Gica Brut Prosecco Superiore

This wine was chosen by Dave McIntyre in the Washington Post, who recommended to his readers a selection of “sparkling wines for your holiday table. He wrote: “Prosecco, the lightly frizzante fizz from northern Italy, is often rather neutral. This fine example stands out from the first sip and features a bright core of ripe peach and apricot flavours. It is also available in half-bottles for about $12, making it an ideal aperitif for a romantic dinner for two. Adami’s Garbel Prosecco ($16) is also excellent. Alcohol by volume: 11%.”

Mascaró Brut Nature Cava

McIntyre also recommended this sparkler, writing: “Cava as a category might be the best bargain bubbly available, with delicious offerings ranging from about $8. (Jaume Serra Cristalino and Segura Viudas are my favorites.) Examples costing closer to $20 often are more complex and, dare I say, more like Champagne. This delicious example, with red-fruit flavours and notes of earth and minerals, could almost fool a champagne expert. (Brut nature signals that the wine is made without the “dosage” of added sugar at disgorgement.) ABV: 12%.”

2005 Gloria Ferrer Royal Cuvée Brut Carneros

In the San Francisco Chronicle, Jon Bonné picked his 100 wines of 2013. In recommending this sparkler he wrote: “A quality push at Ferrer is evident, especially in this mix of two-thirds Pinot Noir and one-third Chardonnay. The extra ageing has provided all the toasted hazelnut and subtly yeasty aspects you’d expect, but not at the expense of sleekness: fine bubbles, apricot, lemon peel and a subtle, meaty sweetness.

2012 Analemma Atavus Vineyard Columbia Gorge Rosé

Bonné also picked out this rosé, writing: “A veteran of Walla Walla’s Cayuse, Steven Thompson and his partner, Kris Fade, moved to the gorge, making wine in tiny Mosier, Ore., but harvesting one of Washington’s oldest vineyards – near the Cascades, on south-facing slopes at 1,700 feet near Mount Adams, with vines more than 40 years old. This is Pinot Noir, dry farmed, fermented in neutral oak and showing a remarkable iced-berry aspect, with freesia, garden herbs and ripe strawberry and apricot fruit. As soulful as rosé gets.”

Pajzos, Antaloczy Cellars, Tokaji, Furmint 2012

And this is the wine recommended by Rebecca Murphy in the Dallas Morning News, she wrote: “Furmint is one of the grape varieties that makes up the legendary Tokaji Aszu sweet wines from Hungary. It’s not often that we can find a dry table wine made from Furmint in the United States, but this one from Antaloczy Cellars of Château Pajzos suggests that we make a place at our table for an exciting new wine.”

She added: “It is a medium-bodied, refreshing wine with a hint of spearmint wending its way through the citrusy, green apple and apricot fruit. In the mouth the fruit is soft and juicy, and it finishes with vivid acidity. The focus on pristine fruit and crisp acidity make it a versatile wine to pair with fresh shellfish, light salads or a creamy pasta.”

2010 Wolfgang Puck Red Wine Blend

Michael Dresser picked out this wine for his readers in the Baltimore Sun, writing: “Celebrity-named wines don’t always live up to their star-studded labels, but this red wine from the famous chef can only bolster his reputation. It’s a full-bodied blend of Merlot, Cabernet Sauvignon and Zinfandel that delivers not only powerful flavour but abundant value. It offers ripe flavours of blackberry and black cherry fruit, with hints of earthiness, chocolate and herbs. While accessible now, it should also develop well over 5 to 10 years.”

Noble Vines 1 Red Blend 2011

And finally this wine was recommended by Dennis Sodomka in the Augusta Chronicle. He wrote: “Noble Vines 1 Red Blend is the perfect sip while you’re preparing dinner, and then it combines with many foods to create a pleasant meal. And it’s easy on the wallet. The wine opens nicely with rich aromas of black cherry and blackberry with a whiff of spice. It’s a gorgeous deep, warm red colour in the glass. The flavours are nicely blended dark fruit, mild tannins and balanced acidity with a lingering spice aftertaste.”

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