[phoebe]

For home cooks who do not have professional-style cellars (just very cool closets ), what kind of coverage could you suggest in terms of types of wine to keep on hand?
Let me try to be clearer . When we cook, we don't always plan ahead and often go with what's around and what we feel like eating. Then we go to our wine closet and hope we have something that might match (or at least not be a horrible combination). Are there certain varieties one should always have around for these situations? I know that Pinot Noirs and Rieslings are, in general, thought to be "food friendly," but which others might better suit more dishes?

[Karen Page]

An important question! When eating at home, your pairing options might often be limited to the beverages you have on hand. So, in our new book WHAT TO DRINK WITH WHAT YOU EAT, we asked leading sommeliers to recommend a case of wines to have on hand so that you're ready for virtually any food-pairing occasion that might arise.

Here's what's in their recommended case:

1) German Riesling

2) Pinot Noir / Red Burgundy

3) Chardonnay / White Burgundy

4) Champagne or Sparkling Wine

5) Cabernet Sauvignon

6) Syrah / Shiraz

7) Rose

8) Gewurztraminer

9) New Zealand Sauvignon Blanc

10) Chianti

11) Dry Spanish Sherry

12) Moscato d'Asti

Bonus Beverage: Hard Cider

Karen Page & Andrew Dornenburg
Co-Authors, WHAT TO DRINK WITH WHAT YOU EAT
Winner of the 2006 Georges Duboeuf Wine Book of the Year Award
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