LogFAQs > #909796633

I don't drink much anymore, but favourite is contextual.

With a tomato based dish - something I make regularly - a Sangiovese like Monte Antico or straight Chianti is a given.

With a sirloin I'll have an American Cabernet Sauvignon like J Lohr or Frei Brothers, or maybe an Australian Shiraz like Jim Jim.

With turkey or spicy food I'll grab the Canadian Vineland Riesling.

To have around the house for non-wine drinkers I'll have an Italian Pinot Grigio like Barone Montalto or Santa Margherita, a French Vouvray/Chenin Blanc like J Moreau & Fils or B&G Passport, or an Old World rose.

For pure taste for myself with no meal pairing, probably the New Zealand Sauvignon Blanc Golden Mile or a Cotes du Rhone red.