danbuter
Senior Cook
I really like Chateau Ste Michelle gewurtztraminer. It's a great white wine. (In all honesty, it's one of the few wines I can drink. Most wines have a horrible aftertaste, so I avoid them, especially reds).
Favorite wines?
- Thread starter danbuter
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Snip 13
Master Chef
I'm not a big fan of wine but I enjoy Port and Muscadel and sometimes a glass of chilled Rose wine.
VegLover
Assistant Cook
I'm a sucker for good German reds - I used to live in Germany and was spoiled for good-quality, affordable choice there. My favourite grape varieties there are Spätburgunder and Dornfelder. There are loads and loads of smaller producers there too and I often found some gems whenever I passed through different regions.
justplainbill
Executive Chef
I also but they're as scarce as hen's teeth in the states. I enjoy the Lemberger vaiety but in the states my pocket book and availability pretty much limits me to Duboeuf's wines.
GrillingFool
Head Chef
Sangue di Guido... a sweet red, slightly effervescent, goes down very nicely.
Luca Lazzari
Sous Chef
Do you mean Sangue di Giuda (Juda's blood)? It's a sweet red wine we produce here in Oltrepò Pavese.
My favorite red wine is Barbera from Piemonte. For the rosè, Chiaretto from the lake of Garda. Among the white wines, Prosecco from Valdobbiadene and Riesling from Piemonte. And the only red, sweet wine I like is the Freisa, from Piemonte.
Kayelle
Chef Extraordinaire
I avoid red wine because it all gives me a wicked headache...even the most expensive. I use it in cooking though. I like most dry white wine and have at least a glass of it every night while getting dinner together.
Sir_Loin_of_Beef
Chef Extraordinaire
It would depend on what I am eating. For Italian food, I prefer a Sangiovese or one of it's derivatives such as Chianti or Brunello, for fish I really like a high altitude Argentine Torrontes, for beef I prefer an Argentine Malbec, and for chicken I will usually lean towards pinot grigio. Turkey calls for a Riesling or Viognier and spicy food usually means a good Zinfandel. For summer sipping, I prefer a strong Rosé or maybe some Sangria.
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jusnikki
Head Chef
I don't care for the dry wines... I love the sweet ones..not syrupy sweet though.
There is an Italian Asti that was recommended to me that is soooo good. I can never remember the name. I think it's classified as a sparkling wine.
My husband works nights at a package store so I get to try out different wines all the time.
There is an Italian Asti that was recommended to me that is soooo good. I can never remember the name. I think it's classified as a sparkling wine.
My husband works nights at a package store so I get to try out different wines all the time.
merstar
Head Chef
- Joined
- Aug 31, 2004
- Messages
- 2,002
A few of my favorites:
Monkey Bay Sauvignon Blanc
J. Lohr Chardonnay Riverstone
Raymond Vineyard and Cellar Merlot Reserve - Napa (Not Raymond Vineyard R Collection Merlot)
Kendall Jackson Pinot Noir Vintner's Reserve
Monkey Bay Sauvignon Blanc
J. Lohr Chardonnay Riverstone
Raymond Vineyard and Cellar Merlot Reserve - Napa (Not Raymond Vineyard R Collection Merlot)
Kendall Jackson Pinot Noir Vintner's Reserve
4meandthem
Half Baked
It really depends on what I am eating. I try and pair my wine with my food to the best of my limited knowledge.
If I am just sipping wine I can enjoy just about anything but I really enjoy a Zinfandel Port.
If I am just sipping wine I can enjoy just about anything but I really enjoy a Zinfandel Port.
Dawgluver
Chef Extraordinaire
- Joined
- Apr 12, 2011
- Messages
- 25,033
merstar said:
Love all these too. Pinot Grigio or Pinot Gris are nice summer wines. I like Bella Serra. I usually like my wines dry, though a while back, a wine club I used to belong to sent two of the most lush bottles of Italian Lambrusco, not the sweet stuff we drank in college, but the bubbliest, tastiest, richest stuff I've evah had. I have tried to find it since, and sadly couldn't. I have lost the name.
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Bolas De Fraile
Executive Chef
- Joined
- Oct 28, 2010
- Messages
- 3,191
I am not allowed to drink in the UK, I do cheat on occasion.
My father in law in Croatia sells most of his grapes to the co-op. The rest he use to make a traditional clean wine. The red is very much like a Barollo.
The wine I liked the best was a Margeux..
My father in law in Croatia sells most of his grapes to the co-op. The rest he use to make a traditional clean wine. The red is very much like a Barollo.
The wine I liked the best was a Margeux..
Steve Kroll
Wine Guy
I've been making my own wine for the last 10 years. All of my bottles are kind of like my children... some are good, some are not so good, but when asked, they're all my favorites. 
powerplantop
Executive Chef
Carmenere from Chile. 2007 and 2009 were really good years in the central valley areas.
Sergio
Assistant Cook
Emm...for me I would prefer a nice crisp Sauvignon Blanc from St. Clare 2009 vintage from the region of Marlborough, New Zealand..its so refreshing with floral bouquet and passion fruit driven..just delicious.
roadfix
Chef Extraordinaire
Anything red and dry, and under $5.
I'm easy to please...
I'm easy to please...
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Dawgluver
Chef Extraordinaire
- Joined
- Apr 12, 2011
- Messages
- 25,033
roadfix said:
LOL! Cheap date.
qmax
Sous Chef
So many wines...so little time....
I mean, tens of thousands of labels, vintners, vintages, varietals and blends.
I could write a tome on this. But I won't.
To me, so much depends on what food it is paired with.
I tend to like traditional Euro styles that aren't so fruit-forward, (the fruit forward style is what much of the world leans toward, even the European wine producers are adopting this style because it sells better).
But then again, certain foods work well with fruit-forward. Thai with a Kiwi Sauvignon, Middle east grilled meat with an in your face Aussie Shiraz.
On the other hand, raw oysters with a bone dry Sancerre is perfect.
For just sipping, I like dryer, crisper (for whites), less tannic (for reds).
Again, what are you eating with it?
All that said, two recent (last two weeks) really nice discoveries:
Elk Cove Pinot Gris (2009). Willamette Valley. A more Euro style white, not typical of an Oregon pinot, perfect with fish, chicken. - $18.
Colosi Rosso (2009) A Sicilian dry red, no grape specified, real strawberry, raspberry character with black pepper overtones. A little more in your face than traditional subtle Euro wines. Was really nice with Turkish lamb kebops. An amazing $10.
So many wines...so little time....
I mean, tens of thousands of labels, vintners, vintages, varietals and blends.
I could write a tome on this. But I won't.
To me, so much depends on what food it is paired with.
I tend to like traditional Euro styles that aren't so fruit-forward, (the fruit forward style is what much of the world leans toward, even the European wine producers are adopting this style because it sells better).
But then again, certain foods work well with fruit-forward. Thai with a Kiwi Sauvignon, Middle east grilled meat with an in your face Aussie Shiraz.
On the other hand, raw oysters with a bone dry Sancerre is perfect.
For just sipping, I like dryer, crisper (for whites), less tannic (for reds).
Again, what are you eating with it?
All that said, two recent (last two weeks) really nice discoveries:
Elk Cove Pinot Gris (2009). Willamette Valley. A more Euro style white, not typical of an Oregon pinot, perfect with fish, chicken. - $18.
Colosi Rosso (2009) A Sicilian dry red, no grape specified, real strawberry, raspberry character with black pepper overtones. A little more in your face than traditional subtle Euro wines. Was really nice with Turkish lamb kebops. An amazing $10.
So many wines...so little time....
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