wine and foodEveryone has their favorites, whether you are an expert or not. I am a bit of an amateur but my hubby is more of the expert. Your choices also depend on your cellar. We usually cook and then match the wines to the food since my hubby has been collecting wine for over 20+ years, I was in 5th grade at the time. Ha! Ha!
For this past Easter we had a ton of great wines, over 150 years of wime, most of them were over my head but I know one was older than me, a famous one, 1971 Haut-Brion. I did not like that one very much. I feel like a dodo most of the time when I'm around wine but at least I can smell cork now and that took a year of learning.
I did like a 1988 Alteni di Brassica, a Sauv. Blanc, very good, fragrant, smelt of caramel, apricot and plain lusciousness. I don't know these names by of course, the hubby knows them by heart. I don't like wine snobbiness, I just try them and try to remember the ones I like, that is all. As a wine guy friend of mine said to me "Don't read about wine, drink it, the good, the bad and the ugly."