In article >, "Rich R"
> writes:

>When I read the wine mags, I
>think that people are eating braised lamb with a subtle Pinot from Burgandy.
>I think it is important to drink wine with dinner (thinking about my heart
>of course) , but our dinners are prosaic, as our wine chocies.
>So for everyday fare, what are your favorite everyday wines?
>
There's no one size fits all, no wine is a good match for all everyday fare.
But I usually try to have at least a bottle in each "category" of the following
(many under $10, only the Lafarge more than $15):

Basic food-friendly reds :
Lighter: Brun (terres Dorres) L'Ancien Beaujolais, Clair Haute-Cotes-de-Beaune,
?
Medium-Cline CA Zin (not 2000), CdR from d'Andezon, Gallo of Sonoma CS, Borsao,
Vina Alarba, Lafarge Bourgogne, Viticcio Chianti
Fuller: Bogle Petit Sirah, 2000 Lanessan, 2000 Coufran

Basic food-friendly whites:
Crisper: Giesen SB, Trimbach Riesling, Clos Roche Blanche Sauvignon
Fuller: Brun (Terres Dorres) Beaujolais Blanc
Aromatic: Trimbach Gew, Domane Wachau GV
Off-dry: various Qba (Loosen, Thanisch, etc.) or Kabinett (Selbach-Oster,
Strub) Rieslings

I know this wasn't your point, but I would like to point out that braised lamb
is pretty easy to make, and about the most wine-friendly food you could ever
serve.


Dale

Dale Williams
Drop "damnspam" to reply