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We have over 20,000 reviews to help you make the right selection.
Here's a grower champagne with finesse to spare. Since 1768 the Paillard family have been toiling away in the historical heart of Champagne and eight generations later — let’s just say their work isn’t going unnoticed. With a salmon-y, peach skin hue, the super-refined fizz carries spiced orange, apricot and lime leaf notes, with a tiny dusting of paprika on the (very long) finish, adding a really cool dimension to it. While good with hors d'oeuvres, it’s got an abundant personality worth pondering uninterrupted.
This wine has a classic Champagne nose, with toasty, bready aromas mixed with lemony citrus and apple notes. On the rich side of the Champagne spectrum, it has a creaminess and appealing middle palate. It is just off-dry on the finish, with a lingering yeasty quality. Champagne works well with many types of food, but is perhaps best with chicken cooked in oil or herbed broth, or with a soft cheese fondue, such as one made with brie.
A blend of grape varieties barrel-aged for up to 15 years and fortified to 17.5%, this take on a tawny port seems to referee a style battle between an oloroso sherry, a marsala and, you guessed it, a tawny port. Incredibly balanced, without too much heat, I’m most impressed that it’s not cloyingly sweet. Think plum skin, toffee, orange rind and anise. Then think blue cheese, vanilla ice cream or rich, dark chocolate to go with it.
This is an excellent value traditional method sparkler, showing more richness than most at the same price. Vinified from pinot blanc, it has the grape's pear fruitiness and medium body. There's also the desired acidity in a bubbly and some complexity and length from the lees. Try it with smoked salmon. Keeps coming back for: its richness
We made a resolution two years ago to drink at least a bottle of bubbly once a week and its still going strong. The sparkling wine opened most frequently at my house has been Segura Viudas Brut. This is a terrific value, with a clean nose and slightly bready complexity, but mainly it is showing mineral and lemony citrus aromas. It rides the line between fruitiness and dryness, with crisp acidity. Keeps coming back for: being great value, traditional method bubbly.
This is the only one of the wines recommended for Groundhog Day that is not readily available at liquor stores, but you can order it from the winery online. This is the first ever Oldfield Series Cabernet Franc; only 374 cases were made, all harvested from a block in their Diamondback Vineyard on the Black Sage Bench. It has ample berry fruit and savoury aromas, typical of Tinhorn cab franc. The oak is not overbearing considering it spent 12 months in a mix of new French and American oak. It has pleasant herbal and sweet blackberry/raspberry notes and a long smooth finish. Try it with rack of lamb. Keeps coming back for: the delicious savoury flavours of truly great cab franc.
A blend of baga, rufete, tinta barroca and touriga franca — all indigenous Portuguese varieties — this rosé delivers fresh berry aromas as well as watermelon and a hint of spice. There's a hint of effervescence on the light-bodied, off-dry palate, with peach and red berry candy the dominant flavours. A bit simple and sweet, but there's certainly more going on here than, say, your standard white zinfandel.
A blend of torrentés and sauvignon blanc, this is a lightly sparkling wine. The nose shows lime, rock candy, orange creamsicle, floral and ginger ale characters. Off-dry, with plenty of citrus fruits and a slightly waxy character, this is not a "serious" wine, but easy and fun to drink.
The pedro ximénez grapes used in this sweet wine are sun-dried prior to fermentation. The nose exhibits bright lemon, toffee, orange, raisin, spice and marmalade aromas. Sugar is wildly apparent on the palate, but with good acidity and plenty of juicy raisin, fig, marmalade and mint notes. Pair it with foie gras, crème brûlée or blue cheese.
This wine is pale in colour, but with flecks of gold. This aged fino has aromas of roasted almond, orange peel, brine, chalk and mahogany, with good depth. The flavours are similar with excellent citrus peel notes and a nutty and honey-like finish, but without the sweetness. Pair this quite dry wine with meat, such as a charcuterie platter or sausage.
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