Top 10 wines in the US press

Will Lyons picks “an interesting example of the food friendly wine made in Uruguay right now” and Jessica Yadegaran recommends “a truly yummy Pinot Noir”.

In the Wall Street Journal, Lyons featured wines from Uruguay, writing that, “such has been the success of South America’s wine-producing duopoly of Argentina and Chile, which has stormed the international market with interpretations of Malbec and Carménère, that it is easy to overlook the continent’s other wine industries.”

He added: “But outside of Chile and Argentina, it is along the South Atlantic coast where the vine really thrives. Welcome to Uruguay, one of the most intriguing wine-producing countries on the map.”

Lyons went on to write that like Bordeaux, in the wine regions of Bordeaux, “the hot summer weather is tempered by the sea breeze, which slows the ripening process and gives the wines a unique (and welcome) aromatic profile, a pleasing freshness and bright acidity.”

Click through the following pages to find out more about these and other wines recommended in the US press this week.

Lamoresca I.G.T. Sicilia Rosso 2009

In the New York Times Eric Asimov featured wines from Sicily, writing: “The transformation of the world of wine in the last 20 years has been simply astounding. Consumers have been blessed with a profusion of wonderful wines from sources that few would have predicted as recently as the turn of the century. Case in point: Sicily.”

In terms of this wine he added: Our number one wine, the 2009 Sicilia Rosso from Lamoresca, was spicy, earthy and structured, pleasantly funky yet alive and deep in the glass.

Arianna Occhipinti I.G.T. Sicilia SP68 2012

Asimov also wrote of Sicily: “Now Sicily is one of the most exciting wine regions in the world. That goes particularly for the reds, which are not heavy at all but fresh and lively. Whites, too, are emerging, especially those made from the savoury Carricante grape on Mount Etna.”

He added: “Number two was the 2012 SP68 from Arianna Occhipinti, fresh, bright and surprisingly complex for a wine intended to be drunk young, with long-lasting floral, fruit and mineral flavours.”

Burchino Genius Loci 2005

This wine was recommended by Dave McIntyre in the Washington Post. He wrote: “This is very Old World in style: earthy, with sour cherry and cocoa notes typical of a Sangiovese that picks up balsamic notes from ageing in large casks. It reminds me of a Brunello, at a fraction of the price, and shows how well a ‘simple’ Tuscan Sangiovese can age. We don’t have to worry about cellaring it; that’s already been done for us.”

Graham Beck Brut Rosé

McIntyre also recommended this wine, writing: “Graham Beck is a reliable value for sparkling wine that approaches Champagne quality. The rosé is no exception. It offers delightful strawberry and watermelon flavours and a bracing acidity that could make the heat of a summer’s day disappear in an instant.”

2010 Vietti Nebbiolo “Perbacco”

In the LA Times, Irene Virbila wrote that she was “impressed with this Nebbiolo from Barolo producer Vietti.”

She added: “Think of it more as a youthful cousin of Barolo, made with the same grape varietal, picked from vineyards in the Barolo region with an average vine age of 35 years. So this isn’t exactly young vines but a wonderfully structured, delicious Nebbiolo that doesn’t need the excuse of a big occasion for you to pop the cork.

“Complex and elegant, it’s supple enough to drink with a roast chicken or a hearty pasta dish, and will hold its own against anything from the grill too.”

2011 Atlántico Sur Tannat

This is one of the Uruguayan wines picked out by Will Lyons in the Wall Street Journal. He wrote: “If Argentina has Malbec, Uruguay has Tannat. This wine, from the easterly Maldonado region, is an interesting example of the sort of food-friendly wines that are being made in Uruguay right now. It has a deep colour, possesses plenty of freshness but also has an attractive whiff of ripe fruit. Once sipped, it has a dry, saline finish.”

Silverado Vineyards Sauvignon Blanc 2012

This wine was picked out by Rebecca Murphy, in the Dallas Morning News. She wrote: “Napa Valley is Cabernet country, but Sauvignon Blanc does well there, too. It just can’t claim the same price as a Cabernet, so you can understand why more vintners plant and make Cabernet.”

In terms of this wine, Murphy wrote: “It has Sauvignon Blanc’s trademark flavours of grapefruit, melon and lime with a touch of fresh herbs. In the mouth, the Sauvignon’s citrusy acidity and linear structure is softened and rounded by a small amount of Semillon. It’s the perfect partner for a caprese salad of the ripest summer tomatoes, mozzarella and fresh basil.”

Woodbridge by Robert Mondavi Pinot Grigio California 2012

In the Detroit News, Sandra Silfven recommended this wine, writing: “A big wallop of red grapefruit and minerality, with a touch of tropical sweetness buried in the midpalate, ramp up the charm. It finishes clean, dry and crisp. A great pour with grilled or broiled seafood, a summer salad or just by itself on the deck.”

Lynmar Estate 2010 Russian River Valley Pinot Noir

This is the wine recommended by Jessica Yadegaran, in the San Jose Mercury News. She wrote: “Cranberry and dry herb aromatics with firm tannins surrounding a midpalate of cinnamon and plums. A truly yummy pinot noir. Plan to visit this winery during Sonoma Wine Country Weekend. Their chef does incredible food and wine pairings.”

Hardys Nottage Hill Chardonnay 2012

And finally this wine was picked out by Dennis Sodomka in the Augusta Chronicle. He wrote: “Sometimes – especially in summer – you are looking for a nice, sippable wine that doesn’t overtax the taste buds. Hardys Nottage Hill Chardonnay is the perfect wine for those situations, loaded with smooth citrus flavour and just complex enough to be interesting.”

He added: “It’s a dry, full-bodied wine that opens with peach and nectarine aromas with a whiff of toasted oak. The flavour balances stone fruit and citrus leading to a smooth, lingering finish. The tannins are well-integrated and hardly noticeable. It has good acidity to give the fruit some backbone.”