Wines for the week: January 2023

Often overlooked, Crémant de Bourgogne has a lot to offer, both on quality and value, as this wine proves. Very elegant nose with freshness and mineral poise. Flavours of peach, green apple and pear rest on the palate with just enough weight, while lifted by the pleasantly textural bubbles. Good mineral length.

This bottle-fermented blanc de blancs (100% Chardonnay) is a great-value Champagne alternative. It's bright straw yellow in colour, and fresh as a daisy, with aromatic, lemon citrus fruit notes and a caress of warm toastiness on the finish. Drier than many Brut Champagnes (3g/L dosage), with focus and vibrancy.

Cramele Recas is a reliable name if you want to explore Romanian wines. This full-bodied blend of Chardonnay, Sauvignon Blanc, Feteasca Regala and Muscat Ottonel has a depth of juicy stone fruits and some citrus zestiness. Fresh and elegant with a good length. Vegan.

This is the third vintage of this Chardonnay, which comes from vines planted within the Volnay commune. It sings with white floral aromas and spice, displaying purity, depth and refreshing acidity. Very satisfying, and punches above its regional classification.

This unoaked white Rioja is great value for money. An easydrinking blend of Viura, Garnacha Blanca and Tempranillo Blanco that marries citrus and peach fruit with bright acidity and a fresh grassy uplift on the finish.

<p>The M&amp;S Found range is a shining light in the supermarket's lineup, and this Weissburgunder (Pinot Blanc) from the Pfalz region is delightfully fresh and saline, with juicy peach flavours giving roundness to the dry and bright palate. Enjoy with chicken caesar salad or a selection of soft cheeses</p>

This Soave Classico from Masi’s vineyard in Monteforte on volcanic hills is half vinified in wood, adding creamy notes to its rich apricot skin, ripe peach and green fruit character, and lending body and some spiciness in the mouth, too. The volcanic character is evident in its tight, mineral mid-palate. Delicious. Vegan.

<p>Rustenberg made the Cape's first varietal Roussanne in 2004 and it gets better each vintage. Very youthful still, it has apricot blossom perfume with delicate flavours of guava and wet stones on the fleshy, rounded palate. It's a variety that reveals its charms slowly, so buy a couple of bottles for the cellar.</p>

This Marlborough Sauvignon Blanc blends fruit in more or less equal proportions from the Wairau and Awatere Valleys. Wairau typically shows a more tropical profile, while Awatere fruit produces wines with a greener, crunchier edge. The blocks were fermented separately before being blended and aged on light lees. The result is a punchy and aromatic wine with a good depth of gooseberry, guava, grapefruit citrus and stone fruit flavour. There's also a nettley, herby twist. Zesty and tangy.

The Trimbach family has been making wines in Alsace since 1626. This Riesling has limey aromas with a hint of floral and rubber notes. Tight, dry lime and apple palate, with a pithy character and a touch of exotic fruits. Fresh finish.

Made by adding Cognac eau-de-vie to fresh grape juice or must (here Merlot and Cabernet Sauvignon) and then lightly oaked. A lighter-style alternative to a traditional digestif, with nutty oak toastiness, great red berry flavours and milk chocolate creaminess. Delicious with blue cheese.

This luscious sweet Sherry makes a decadent after-dinner treat: pour it over good quality vanilla ice cream or pair it with salty blue cheese. Rich notes of figs, molasses, christmas pudding and candied peel are layered on the velvety palate, with a fresh uplift of acidity and lingering notes of treacle toffee and dried fruit on the finish. Delicious! Vegetarian.