Seven sparkling & dessert wines for your holiday splurges! Thanks to the Wine Spectator for the descriptions, and the Wine School of Philly for the suggestions!
- Graham Beck Brut, Western Cape (South Africa)
Pale copper-tinged gold. Tangerine, spicy oak and a hint of exotic fruits on the nose. Fruity and harmonious, with a yeasty complexity adding depth to the fairly dense, harmonious middle palate.
- Charles de Cazanove Premier Cru Champagne
This Champagne offers an array of flavor, including toasted brioche, Gala apple, lemon zest, graphite and ginger, with a touch of honey. Elegant, but with good intensity and a moderate, nut-tinged finish.
- Mailly Grand Cru Blanc de Noirs
Lead pencil shavings and berry aromas and flavors grace this rich yet firmly structured bubbly, which has a fine balance. Pastry and citrus preserve notes stay persistent on the finish.
- Mailly Grand Cru 2004 Blanc de Noirs
Light gold. Deeply pitched aromas of pear skin, anise and roasted nuts, with a smoky overtone. A dense, chewy Champagne that shows good power and an array of red berry and orchard fruit flavors.}
- Dr Heidemanns-Bergweiler 2009 Riesling Auslese (Germany)
Rich and tightly wound, with candied berry and citrus flavors accented by a vibrant structure and embedded mineral notes. Impressive.
- Osborne Pedro Ximenez (Spain)
If you melted down 5 pounds of raisins, you might get the concentrated flavors in this dessert Pedro Ximénez. Accents of chocolate and fig.
- Offley 1983 Porto (Portugal)
This ’83 is one of the best. Black-purple, with very intense grape must aromas, full-bodied, with grapy and peppery flavors, full tannins, good backbone and a long finish.