Schloss Gobelsburg blanc de blancs Brut NV
notes: An award-winning (and castle-made) Austrian concoction that rests for three years after maturing for six months in oak casks. Made from grüner veltliner, welschriesling and chardonnay.
Weingut Peter Lauer riesling Brut Natur Reserve 1992
notes: Balanced, fresh and austere like its native Germany, this is for connoisseurs of sparkling wine. For a more gentle example, try the Saar riesling Crémant Brut NV.
Moscato d’Asti Elio Perrone 2018
notes: Expect the aroma of fresh peaches and the taste of sweet grapes from this Italian gem. It’s great with desserts, from apple tart to chocolate mousse.
Nyetimber blanc de blancs Brut 2010
West Sussex, England
notes: A credible challenger to many of the Champagne region’s top producers, this English sparkling wine has a lovely mouthfeel and pleasing complexity.
Josko Gravner Breg Anfora 2010
Collio Goriziano, Italy
notes: From a pioneer of Italy’s modern orange-wine scene; this one is dry and minerally. While it’s iconic, it’s also a little on the steep side – but you get what you pay for.
Jakot 2016 Friuli-Venezia Giulia, Italy
notes: Made in the Italian region on the border with Slovenia, this sought-after wine is complex and rewarding without being too funky.
Henri Bourgeois Clos Henri sauvignon blanc 2016
Marlborough, New Zealand
notes: Winemaker Henri Bourgeois made his name in Pouilly-Fumé and then turned to Marlborough to create bottles of this ilk: floral with notes of citrus.
Rainer Wess grüner veltliner 2018
notes: Austria’s signature white grape is given new dimensions by a father-daughter partnership. This lively example goes well with pretty much anything.
Domaine de Chevalier 2015
notes: One of the greatest white Bordeaux, this wine is round, minerally, complex and elegant. It’s an unforgettable way to cap off a celebration.
Verus sauvignon blanc 2017
notes: Fresh and aromatic, this wine is a revelation. It’s produced by three young Slovenian winemakers who we’ve been watching closely.
Grosset Polish Hill riesling 2016
Clare Valley, Australia
notes: Who said rieslings do best in colder weather? This is one of the great examples – and it’s from Australia, no less. It’s round, crisp and delicious.
Horst Sauer Escherndorf am Lumpen silvaner GG 2016
notes: This wine sets a benchmark despite being made from a sometimes-dull grape variety. Here the result is revelatory and elegantly long.
Christian Zündel Dosso chardonnay 2012
notes: A wine with an elegance and purity that’s hardly known outside of Switzerland, which is a pity. Don’t serve it too cold: it loses its aroma.
Bodegas Muga Rosado 2016
notes: A Spanish dry wine with tropical fruit and citrusy notes that’s great with tapas.
Domaine Tempier Bandol 2015
notes: A mix of southern French grapes by one of the finest winemakers in Provence: it’s sweet but never saccharine.
Adobe Guadalupe Rafael cabernet sauvignon and nebbiolo 2016
Valle de Guadalupe, Mexico
notes: A structured creation with a softness that’s rare and welcome. Expect notes of pomegranate and blackberry.
Au Bon Climat pinot noir, Sanford & Benedict Vineyard 2015
Santa Ynez Valley, USA
notes: A California-made bottle that’s all berries, earth and spices, with a silky finish.
Novac Sec 2010, Prince Stirbey
notes: Romania’s wine doesn’t make as many ripples as it should. For an introduction try this bottle, made from a newly discovered local grape.
Dr Heger Merdinger Bühl Spätburgunder 2015
notes: A pinot noir that is this good is a true miracle at this price. Keep it under your hat if you’re entertaining guests.
Bündner Herrschaft, Malanser, pinot noir, Barrique Thomas Studach 2015
notes: This Swiss Burgundy has structure, fruit and a palate to think about. More Swiss bottles on table tops and wine lists, please.
Achaia Clauss Imperial Mavrodaphne of Patras NV
notes: A rich red wine that’s good with chocolate; it’s elegant, complex and delicious. Also try Greek wine producers Loukatos or Kourtaki.
Domaine Cauhapé Ballet d’Octobre Moelleux 2017
notes: We’re partial to a pudding wine and this lush and sweet creation pairs pleasingly with fruity desserts.