reliable

damn, I thought I had my list pegged, but as I read down all of the posts I found it changing with each new post. I would have to say that toward the bottom of my list is Pinot, my definite fav is Cab Franc, or blends...

In chianti classico I like http://www.enotecadifonterutoli.it/index.php?Id=1&Lingua=ing It depends on how far you are going Montalcino is quite a bit south and the Maremma is quite a ways too. Southern tuscany is very...

Brad Brad Brad. I'm really claiming no expertise as a botanist. I liked the classes and whatnot but have absolutely no authority at all in that area. I'm just trying to learn what I can. Nonetheless, the thing to...

Beef is easy to pair. The answer depends on whether it is a spicy style chuckwagon stew, or a more earthy vegetable-driven stew, and how creamy the sauce is..

Yep. Depends on the stew. You can probably serve almost anything really, but if it's got prunes and apricots, that's different than mushrooms and onions. So in the first case you might go with garnacha or something...

Mario - interesting. I have not seen any Rumble vintage Sparkling Shirazes, only his non-vintage, which are good but not classic. Simon, you are a privileged man to see the wines you mentiion. I assume they were the Show...

What kind of reds do you like? Depending on how you sauce your stew, I can think of several Cabernet Sauvignons, Syrahs, Zinfandels and other red wines that would go quite nicely...

And depending on the actual maker, 1999 isn't all that long ago for a Nuits St. George.

I agree with you schellbe and read the very first posting on this topic. I mathematical formula will never replace the occasion, palate and food and for that, we are also assuming that scores are something we should...

Richard, There are two 'stages' for Hunter Semillon, First is two weeks from bottling which is when it is fresh, crispy, lemony, limey, etc and Second at 5 years which is the time it takes to develop all those nutty,...