Serving suggestion: "Riesling is one of the most
under-appreciated white varietals. It is also one of the most
versatile. It can be served with oysters or anything from smoked
trout to pork tenderloin. Riesling is particularly good with food
because of the balance of acidity and sweetness. Serve it quite
chilled to bring out the zip and freshness. Great on its own as an
aperitif."
Steven Jenkins, author and manager of cheese department,
Fairway Foods, New York
Wine: "Banyuls, a sweet wine from the Catalan coast of
France"
Cost: $20 for 1996 Chapoutier, 500 ml.
Serving suggestion: "I like to pair it with Asturias
Cabrales. Asturias is the region on the north shore of
Spain …
Cabrales is the great mixed-milk blue cheese, also known as picón
or gamonedo."
Todd English, chef/owner, Olives in
Boston, Las Vegas,
Aspen, Washington, D.C., and New York City
Wine: "1997 Catena Alta Malbec from the Mendoza region of
Argentina"
Cost: $45
Serving suggestion: "Roasted leg of Jamison Farm lamb with
anise-orange sauce over fennel mashed potatoes. Open two bottles.
It is so rich and delicious you won't be able to resist a second
one."
Danny Meyer, co-owner,
Union Square Cafe, Gramercy Tavern,
Eleven Madison Park, and Tabla,
New York City
Wine: "Bricco Manzoni, 1996, Rocche dei Manzoni, Piemonte.
It's the wine I drank when I was getting married and when I was
naming my daughter. In fact, if I were stranded on an island and
limited to just two
food items, one would be sausage and mushroom
pizza, and the other Bricco Manzoni."
Cost: $30
Serving suggestion: "It's extremely versatile; it's soft
enough not to overwhelm grilled fish, yet flavorful enough to stand
up to roast game."