Top 10 wines in the US press

Champagne Perseval-Farge Terre de Sables Brut Premier Cru

Dave McIntyre of the Washington Post begins this week’s collection with this “lovely Champagne that is a worthy splurge for a celebration, whether a romantic Valentine’s Day dinner or some other occasion.”

“It’s excellent premier cru grower Champagne, meaning the grapes are grown by the winery that makes the wine, a rarity in Champagne,” he writes. “Perseval-Farge produces several top-notch wines; all are worth seeking out.”

Barone Pizzini Animante, Franciacorta, Italy

His next sparkling choice is this Franciacorta.

“The Barone Pizzini is crisp and delightfully refreshing, with red-fruit flavours that pair well with lighter dishes and salads. And it’s delicious by itself.”

Château Famaey Malbec 2011, Cahors, France

Next, he chooses this wine that “exudes traditional Old World style, with its oak ageing nicely balanced by earthy, sophisticated flavours of mushrooms and wood spice, layered over dark fruits.

“I recommend decanting this for an hour or two before drinking to allow it to develop,” he says.

Robert Mondavi Private Selection Chardonnay 2014, California

Dennis Sodomka of the Augusta Chronicle is up next, choosing this “rich and creamy wine” that is fermented in stainless steel to add “a crisp acidity for a nice balance.”

“The wine starts out with aromas of green apple, lime and a touch of vanilla,” he continues. “Multiple fruit flavours hit your tongue as you drink: peach, nectarine, lime, pineapple and toasty oak. A pleasant minerality leads to a medium finish.”

2013 Domaine Bart Les Echezots, Marsannay, Burgundy 

On to Eric Asimov at the New York Times, who invites his readers to indulge in Marsannay wines. The first of his three choices, “the Bart was perhaps the simplest and most direct, a riot of fresh, almost brilliant red fruit with an underlying earthy minerality.

“Of all the wines, I thought it changed the least in the glass,” he writes.

2013 Domaine Trapet Père et Fils, Marsannay, Burgundy 

“The Trapet, by contrast, seemed ever-changing,” he continues. “Straight from the bottle it was earthier and more tannic than the Bart, with darker, spicier flavours.

“With time, and especially with food, the tannins receded and the wine became savoury, almost saline, with an anise quality.”

2013 Domaine Sylvain Pataille Clos du Roy, Marsannay, Burgundy 

Finally for Asimov, “the Pataille was fresh like the Bart but richer, a seamless blend of red fruit, flowers, minerals and exotic spices. It seemed as elegant as the Trapet did rustic.”

Louis Latour, Ardèche IGP, Duet, Chardonnay-Viognier 2013

“Spring sipping wines don’t get better than this slightly sweet Riesling from the Peter Nicolay estate,” writes Rebecca Murphy of the Dallas Morning News.

“It’s got tantalising floral, dusty mineral, green apple and white peach aromas and flavours, in a gossamer light body with less than 10 percent alcohol.

“The light sweetness on the palate cedes to playful acidity, making the wine easy to drink but not cloying. In addition to being quite suitable for drinking on its own, it will play well with barbecued chicken or a salty cheese.”

2013 Selenium Vineyard Dry Riesling

Michele Parente of the San Diego Union Tribune invites her readers “go a step up and seek out the 2013 Selenium Vineyard Dry Riesling, from the relatively dry Yakima Valley, east of the Cascades.

“It’s delightfully crisp, with citrus and peach blossom flavours and heady aromas of jasmine and lime.”

Cockburn’s Special Reserve Port

And finally Sandra Silfven of the Detroit News allows for a rare appearance of Port in the US roundup, suggesting this Cockburn’s Special Reserve.

“It’s dessert in a glass, she writes, “sweet and fresh and intense with an extra kick of alcohol.

“Consider this drink an affordable luxury: texture like velvet with rich, sweet berry flavours. It tastes like a creamy dark chocolate truffle with berries and a whiff of alcohol.”