“Another extremely low dosage wine on our list, this is an elegant rendition of bone-dry Champagne. A wine with tangerine acidity, it offers lovely tart apple and mild pear flavors with an underlying thread of minerality. Its finish lingers for memorable length. If you’re looking for a wine for a special brunch, this is the right one.”
“Your guests may not be surprised to hear the pop of a cork at your backyard gathering, but they probably won’t expect you to pour a refreshing glass of New Zealand bubbles. A well-priced sparkling wine, it offers freshness and grapefruit acidity guaranteed to cut through even the heaviest of barbecue flavors. And because this wine offers hints of juicy, sweet grilled pineapple on the palate, it is the kind of bubbly just made for a backyard barbecue.”
“When thinking about New World Chardonnay, Argentina is not the first country that jumps to mind. However, this wine will make you think it should! A full-bodied wine, its flavors unfold in layers. There’s crisp apple, apricot and tingling citrus acidity to give it freshness. Best of all, it finishes with an austere minerality that will make you think of Burgundy, not South America. It’s truly a remarkable wine for the price.”
“If you think you can’t find good Cabernet Sauvignon for under $20, this will be the wine to change your mind. This Chilean wine makes our list of the Best Cabernets because it is one of the best values the Americas has to offer. A rich and earthy wine, its aromas are complex but dominated by black plum and spices. It’s juicy on the palate with round tannins, cherry and plum flavor and tobacco and vegetal notes on the finish.”
“Juvé & Camps is a family-owned winery recognized for producing good-value Cavas. They make their wines using the méthode champenoise and age the wines in the bottle for as much as 24 months — astounding when you consider the price! For those who like a sparkling wine with weight to it, the Brut Rosé is an excellent choice for under $20. It’s made from 100% estate Pinot Noir. The wine’s glowing ruby color is the first hint this is a Cava with big body. On the nose it offers notes of cherry, candied rose petal and a hint of cocoa. On the palate, it feels like a red wine with good weight on the mid palate and a gamey note on the finish.”
"Many wine lovers are surprised to learn that Tasmania has a vibrant sparkling wine industry. There’s a microclimate in the island state’s northeast that offers ideal growing conditions for making sparkling wines.
Jansz is not only one of the best but also the first Tasmanian winery to make sparkling wines in the méthode champenoise style. We’ve selected the Premium Cuvée for our Best Value Sparking Wines list because of its approachability. This is a wine everyone can appreciate and a style that’s great with breakfast, as an apéritif or with a meal. It would even work with a light dessert! It offers citrus blossom aromas and an intriguing note of nougat on the palate for a very interesting and approachable flavor profile."
“This biodynamic brut rosé presents a salmon pink color with a multitude of tiny bubbles. Aromas of orange, cherry and apricot fill the nose and lead to a creamy mouthfeel with tropical fruit flavors and a touch of baking spices.”
“Founded by brothers Renzo and Riccardo Cotarella, owners of famed Italian winery Falesco, Vitiano was established in 1995 to further their desire to blend native Italian grapes with international varietals. Made of 30 percent Cabernet Sauvignon, 30 percent Merlot, 30 percent Sangiovese and 10 percent Aleatico, this wine boasts fruity aromas of plums and strawberries with notes of rose. More robust than a typical rosé, it pairs perfectly with fatty beef charcuterie like steak tartare.” (13.5 out of 20 points)
Mastroberardino - Gayot.com
Lacrimarosa Campania IGT
“Meaning ‘pink tear’ in Italian, Lacrimarosa is made from Aglianico grapes. Featuring floral and fruity aromas on the nose, it reveals raspberry, red currant and strawberry flavors with a hint of honey in the mouth. A little residual sugar makes this rosé an apt pairing for spicier foods.”