Top 10 wines in the US press

Rebecca Murphy recommends “a bargain Pinot” from a “superstar winemaker” and Dave McIntyre highlights “the fruitiest Cava he’s ever tasted”.

Writing in the Washington Post McIntyre picks out a range of sparkling wines and Champagnes for his readers.

He wrote: “Sparkling wine is not just for holidays and weddings — though, to be honest, Champagne’s price keeps it off the daily dinner table.”

He recommended some wines “to give your summer a little extra sparkle.”

While in the Dallas Morning News, Murphy’s recommendation comes from a winemaker who “earned his superstar chops in Napa Valley making Etude wines and consulting with wineries such as Araujo, Shafer, Spottswoode and Dalla Valle.”

This winemaker then “traded Napa Cabernet for Oregon Pinot”.

Click through the following pages to find out which wines these and other wine writers in the US have recommended over the last week.

Kuentz-Bas 2009 Muscat

Eric Asimov, in the New York Times, recommended this wine, writing that it came from “a fine producer that made an excellent wine in a somewhat difficult vintage.”

He added: “The ’09 Muscat is deeply intriguing and entirely satisfying. The aromatics are augmented by an earthy minerality and flavours that linger in the mouth. It’s a wine that not only shows off the characteristics of the Muscat grape at its best, but is also redolent of the terroir. I can’t imagine this wine coming from any place other than Alsace.”

2011 Nikolaihof Hefeabzug Grüner Veltliner Wachau

In the LA Times, Irene Virbila picked out this wine, writing: “Think organic or biodynamic wines are relatively new? Meet the Nikolaihof estate in the Wachau region of Austria, where wine has been made — organically — for close to 2,000 years. The Nikolaihof family is so committed that it serves only organic food at its farm restaurant on the property. The Wachau region north of Vienna is known for its Grüner Veltliner, and Nikolaihof produces some of the best. This 2011 Hefeabzug (aged on the lees) is crisp and refreshing, mineral-driven and with the characteristic aromas of green apple and white pepper.”

In terms of matching the wine with food, Virbila added: “You can drink this terrific summer white with chilled shellfish, smoked trout, lobster and crab. Seafood pasta and risotto too. It’s also a great match with Thai or Indian food.”

2010 Stony Hill Chardonnay

Katie Kelly Bell, writing for Forbes, recommended this wine to her readers. She wrote: “The team at Stony Hill is still family-run and the passion still rests with white varietals, although they do make a Cabernet Sauvignon and a red table blend. They specialise in crafting bright, crisp Chardonnay that pops with brilliant acidity and notes of melon and lemon cream.”

In terms of this wine, she added: “A glass of peaches, white flowers and honeysuckle with lemon zest and layers of mouth-watering acidity that tingle the palate.”

Concannon, 2009 Petite Sirah Conservancy Livermore Valley

This wine was recommended by Sandrea Silfven in the Detroit News, who wrote: “Could you ask for more? Intense colour, fruit and flavours combined with supple tannins and acidity. This is a fruit bomb of thimbleberry, cherry, raspberry, espresso, and dark plums.”

She added: “On the palate, the spicy, smoky oak wafts through the flavours. Like John Concannon likes to say, there is nothing petite about Petite Sirah. This is a dry, brooding dark red wine that calls out to burgers, pizzas, stews and roasts to bring it on.”

Clif Family Winery, 2010 Napa Valley Red Wine Blend “The Climber” Limited release

Silfven also recommended this wine to her Detroit News readers, writing: “This is a dry, brooding red wine that is 63% Merlot and 37% Cabernet Sauvignon from prime sites in Napa.”

She added: “It’s tightly stitched, age-worthy but still imparting a glimpse of its future — dark ripe plums, brown baking spices, currants, cherries and raspberries, infused with spicy, smoky oak and supported by acidity and supple tannins. It’s still closed in, but exudes that spirit of Napa after spending almost two years in French oak. This is a worthy Napa blend that would love to sit on your dinner table or nap in your cellar.”

Moët & Chandon Grand Vintage Brut 2004

This is one of the Champagnes recommended by Dave McIntyre in the Washington Post. He wrote: “Chef de cave Benoit Gouez describes 2004 as a balanced vintage that emphasises the subtlety and complexity of the wines. The Grand Vintage is rich and full, with delicious apricot and peach flavours and a hint of toast. The 2004 Grand Vintage Rosé has a vibrant red-fruit character and great ‘persistence,’ or finish.”

Ferret Celler del Mingo Brut Cava

This is the wine that McIntyre described as “the fruitiest Cava I’ve ever tasted.”

He added: “This gushes with mango and other tropical flavours and made from organic grapes. Don’t look for a champagne knock-off here; it’s just pure fun, an ideal patio wine for summer.”

Planet Oregon, Oregon, Pinot Noir 2011

The Dallas Morning News‘ Rebecca Murphy described this as a “bargain Oregon Pinot Noir made by superstar winemaker Tony Soter.”

She added: “It’s a pretty wine with juicy raspberry and cherry aromas and a hint of dried herbs. In the mouth, delicate raspberry and rhubarb fruit is layered with rose petal notes, buoyed by vivid acidity.

“Enjoy it with grilled salmon or sautéed chicken breast with a fruit salsa.”

2010 Fields Family Zinfandel “Old Vine Sherman Family Vineyards

In the Chicago Tribune, Bill St John recommended this wine which, he wrote, “shows why Zin freaks never flag on this grape.”

He added: “As dark as a poodle’s nose from ripe, super-concentrated red-black fruit (blackberry especially), layered with electric, dynamic aromas and tastes of spice, black pepper and earth, with plush, plump tannins and (yay!) moderate alcohol.”

2011 Michele Chiarlo Moscato d’Asti

And finally Mark Tarbell, from the Arizona Republic, wrote: “A well made Moscato d’Asti is as good as it gets for dry-heat outdoor dining, pool parties or staring at stars. It has one-third the amount of alcohol than that of most big Napa wines. It is slightly sweet and — here’s the kicker — has a wisp of bubbles.”