Just wondering what your spending patterns are, and if you have any favorites that you'd like to share with the forum.
Surely. Well, I adore cooking, so much so that I nearly made a career out of it (decided I would keep it to myself though), so naturally I am...well let's just say quite fond of wine. I tend to run only to $20 a bottle, being in college -- most expensive purchases were a Baron Pichon-Lounguevue (disclaimer, I can't remember how to spell some of these precisely, and I don't feel like running to the wine captain to see, sorry.) and a Reumineu-Lacoste Sauternes, both around $75, I think. Some of my 'go to' wines for company and such (am not giving vintages, as I've been drinking these for years, and find them relatively consistent) : Castle Rock 'Russian River Valley' Pinot Noir (California): My everyday Pinot -- it knocks Saintsbury's standard offerings off their pedestals (Garnet, et al). Fetzer 'Echo Ridge' Gewurtztraminer (California): I have a great fondness for Gewurtz, I drink Alsacian, German, and California Gewurtzes, and this one has a pleasant amount of sweetness plus all the lychee and exotic spiced apple Gewurtz is noted for. Lovely with Turkey, if accompanied by sausage stuffing and yams -- and it even stands up to fresh cranberry relish. Good for wine neophytes. Good if you need a slightly sweet aperitif. Good for dates. If it was cologne, it would be a fresh Oriental. Trimbach Gewurtztraminer (Alsace): Similar to above, but dry. I enjoy it acompanied with a tasting plate of smoked fish (trout, salmon or sturgeon) toasted bread croutons, a selection of cheeses, sliced peaches and grapes. Seghesio Sonoma Zinfandel (California): Seghesio makes a variety of Zins, and this offering is stellar for ~$14. Fruity, spicy, and peppery, with a balanced level of tannin. My barbequed rib wine. Also good with pork loin roast coated with mustard, coriander, cumin, black pepper and rosemary. For a decent foray into Eiswein, I enjoyed Bollig-Lehnert's '99 Riesling. Admittedly it is just a Mosel, not a Pfalz or Rheinhessen, but it went beautifully with a tart I made of lemon cream with strawberrys. I get distinct apple notes from this. Around ~$30 for a 375mL. There are a few others, but my brain is failing me for the moment... Regards, Huntsman