What's your signature wine?

Question

Is there a wine you always have at your house? What's the type/brand/year? Why do you like it? What do you pair it with?

Answer 1

Lambrusco Reunite! lol

I swear by it, for a daily wine. It's a rare (and affordable) treat, as it's a sweet, sparkeling, red wine. Ladies love it, and it's perfect for thoes fellas with a simple pallet (me).

I used to work at Olive Garden, and they school us (waiters) on like 30 different wines and what they mix well with. Truth be told, I choose a $15 dollar bottle of Lambrusco over a $100 bottle of Antinori Guado Al Tasso or something. Dont get me wrong, there's better wines for different ocasions/meals, but for a daily sip of something sweet and smooth, Lambrusco for sure.

You can find it at nearly all liquor/wine stores.

Enjoy!

---A specialty of central Italy that became very successful in the U.S. market in the 1970s but has since dropped off in popularity. There are 60 known clones of this grape, though most grow near the provinces of Reggio-Emilia, Parma and Modena. The Lambrusco is distinct for its fizzy red foam and perfumed aromas. Lighter in body, Lambrusco can be a touch sweet and makes for a very refreshing summertime red. Look for lots of light red fruits, and drink it young. Also grown to a lesser extent in Argentina.

Answer 2

Well, I have a wine cellar and stock roughly 500 bottles at any point in time. However, my absolute favorite is Brunello di Montellocino, Biando e Santi 1969. It is the biggest red wine I've ever had and is head and shoulders over the French bordeaux and burgundies ( also in my cellar ).
This wine needs to breathe for at least 1/2 hour and poured 1/3 into a tulip goblet so you can fully appreciate the aroma emanating from the wine. Black cherries and currant jam initially, dark chocolate, coffee and new leather follows. The taste is full of surprises, berries, slight vanilla, subtles spices, and great tannins that make it all linger on the taste buds. Good acid and fruit at the finish to keep it lively and the colour is a dark crimson red, which is amazing to hold to the light.
This wine, in my opinion, is best served with grilled red meat or game meat. Great complement to each other. I've had it with steak, roast beef, elk, venison and bison (domestic). No fancy sauces.

Answer 3

i buy the following wines by the 12-bottle case and always have on hand:

Silverado Sauignon Blanc - nice white wine that goes with most all food. Not too light, not to heavy and is very consistent year to year.

Silverado Sangiovese - great red wine that goes with a wide variety of food from pasta to steak. and again very consistent year to year.

and if I can find it I like Luna Freakout (italian white wine blend), similiar to pinot grigo or sauv blanc. Sells out at winery very fast. So if that's not available the luna pinot grigio is great. And if the Silverado Sangiovese is not available the LUna Sangiovese is just as good.

I try to pick my "house wine" that will go with a lot of foods. From the breafast/brunch stuff to a nice big steak dinner and pasta.

Answer 4

I try to always have a variety on hand, Napa cabs, a few bordeauxs and burgundies, port for special ocaisions, and champagne. If I had to pick a signature wine, I think it would be champagne. I try to always have 3 or 4 bottles of the good stuff (real Champagne, preferably vintage) around, and usually a couple bottles from Napa as well. I like to celebrate, even little things, and Champagne says "fun".

Answer 5

Beringer Third Century wines form California.