The list of wines that are underrated, overlooked, and great values! Some are mainstream, some less so but all fabulous. From Syrah to Chenin Blanc to Sherry and many in between, this should give you some great ideas of what to buy!

And here's the list!

1. Dessert wines of any type:
   • Vintage Port, Ruby or Tawny Port, Muscat de Rivesaltes, Banyuls (red), stickies from Australia, sweet Riesling from Germany, Tokaji from Hungary -- all enormous values!

2. Chenin Blanc: Aromatic, complex, high in acid, great off dry or dry.
   • Vouvray, Saviennieres, and some South African Chenins are outstanding. Napa's Chappellet and Long Island's Paumaunok make great US versions.

3. Blaüfrankisch (Austria)/Lemberger (Germany): Spicy with black pepper and cinnamon, it makes your mouth feel alive. Medium bodied, cherry-like, interesting, not the same old same old.

4. GERMAN and ALSACE Riesling and all Alsace whites: Well priced versions for under $20 - $25. Thierry Thiese is always a winning importer in the US.
   • German Riesling: Range of wines for range of cuisines – off dry, dry, semi-sweet – great with spice, great with cheese, great with fish (fuller styles). Dimension, -- floral to citrusy, peachy to minerally, petrol (gasoline) to fruit-bowl like always balanced with acidity
   • ALSACE whites: No secret that I love them. Soft, full, flavorful, great with food. Riesling, Gewurz, Pinot Gris, Muscat – all have an unctuous quality.

5. Portuguese reds
   • Reds from Douro or Dão: Touriga Nacional is the main grape, they contain the grapes of Port but are dry. Complex, dark and red fruit, earthy, range from medium to full. Versatile and usually CHEAP!
   • Bairrada (Baga): is amazing when made well and becoming more available.

An honorable mention for the Mencía grape from Bierzo, which is amazing and usually underpriced

6. White Bordeaux
   • Best are Semillon majority with Sauv Blanc and Muscadelle. Look for top wines from Graves or Pessac-Leognan.

7. Loire Cabernet Franc
   1. Medium bodied, earthy, tea-like, with red and black fruit. Acidic. Lots of dimension and real depth – even though it’s lighter in style.
   2. Chinon, Bourgueil, Saint-Nicolas-de-Bourgueil, Touraine are top areas (not mentioned but also one to check out: Saumur-Champigny. It can be overpriced but good versions are pleasant)

Another honorable mention: Loire Muscadet, from a single vineyard or great producer is less than $20 and can be floral with a bready quality (when the bottle says sur lie) and when from a great producer.

8. Syrah: Full, spicy, rich, peppery, perfumed, herbal, lavender, savory
   • Northern Rhône, South Africa, Central Coast, Washington State, Australia (Shiraz)

9. Langhe Nebbiolo: Earthy, tar and roses, can be acidic and tannic, lots of gravitas in the right hands and great with food.
   • No one knows WTF it is but it can be like a baby Barbaresco or Barolo. Its unpopular because people are unaware of it. Very well priced.

10. Sherry: A perfect aperitif, underpriced for what it is. Another one to surprise guests with – the nutty factor of an Amontillado will win friends and influence people
    1. The range is incredible (this is just a sample of the types available -- there are many more!)
       1. Fino: dry and like olives and almonds
       2. Manzanilla: Nutty and salty -- like a richer Fino
       3. Amontillado: Aged 8+ years, almond and walnut character. Rich, dry
       4. Oloroso: Oxidized, richer, complex, like alcohol infused walnuts, dry.
       5. PX/Pedro Ximenez: sweet, raisined, nutty, full, and amazing on top of vanilla ice cream.

What do you think? Do you like the list? Have you had any of these? Will you try any? Drop a comment and let us know!