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Our reviewers’ favorite wines of the year for $20 or less. |
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This selection does not disappoint—opulent aromas of blackberry, cassis, dried thyme, and notes of Tahitian vanilla grace the nose, trembling into rich, mouth-watering dark plum, clove, and silky tannins. |
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A benchmark Moscato d'Asti that perfectly balances luxurious richness with brilliant acidity. The wine captures pure sunshine, exhibiting pristine floral aromas and fresh stone fruit that flow seamlessly into a palate of remarkable clarity and definition. |
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These lemon, mint, basil and iced tea aromas will have you daydreaming about languishing on a veranda somewhere warm and tropical. |
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Incredibly expressive and deceptively layered but completely undemanding, this Primitivo is really a joy to drink. |
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Pleasantly bold red cherry, rhubarb and minty herb aromas align on the nose of this bottling. Rounded red fruit flavors meet with chaparral spice and a leathery grip on the palate. |
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Shelton Vineyards reveals a provocative, unhindered typicity of expression in its 2022 Sauvignon Blanc. Yellow grapefruit merges with herbal notes of sage and thyme. |
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This wine is supple, with aromas of black fruits, spice, chocolate, toasted oak, and notes of dried herbs on the nose. |
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The flavors on the palate are White nectarine, pear, apple, intertwined with nutmeg, tangerine zest, and a dry supple finish. |
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A skillfully crafted Valpolicella that plays both sides of the fruit spectrum: ripe black fruits provide depth while bright red fruits add lift and energy. |
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This wine is concentrated with vibrant aromas of huckleberry, blueberry compote, molasses, toasted oak and notes of dried flowers. |
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Combining bright fruits and luscious chocolate with succulent tannins and a savory finish. This Crianza showcases the charm and satisfaction possible in Tempranillo. |
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The wine's lemon curd and saline flavors are backlit by refreshingly crisp acidity. |
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Savory, umami aromas of low tide, seaweed and crushed shells on the nose then turn citrusy with abundant fresh lemon, lime and grapefruit. |
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This wine, sourced from Peumo in the Cachapoal Valley, features the essence of Carménère with red fruit and herbs. |
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Damp earth aromas lead quickly into sharp yet ripe cherry aromas on the nose of this bottling. Likable flavors of black cherry greet the palate, as wet clay, cocoa, mint and mace flavors add impressive complexity at this price point. |
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The Dixie & Bass is a sweet oasis of blueberry, hyacinth and pipe tobacco aromas. Its black cherries with a dollop of whipped cream flavors are joined by a slight touch of balsa wood. |
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A generous Barbera that shows its plush side with immediate appeal. Sweet baking spices weave through ripe dark fruits, creating an inviting warmth. |
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The agony and ecstasy of making wine in Vermont and New Hampshire. |
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Three visionary amateurs (and one movie star) proved that Central Otago is perfectly suited to grow the heartbreak grape. |
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Culinary historian Michael W. Twitty’s new book celebrates the diversity of Southern food. |
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Expert advice on the dos and don’ts of wine auctions. |
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