(06-08-2017, 08:53 AM)Vicbow Rules Wrote:

(06-08-2017, 12:31 AM)NYC4jags Wrote: Wine counts. 
What's your poison? 

I'm into big reds and crisp whites. 

I like California Zinfandels and Cabarnets usually for the big reds.  Depending on the pairing I'll go to the fruity/jammy side with a Petit Syrah or syrah blend.  

For a lighter red I dig the Clos DuVal Pinot Noir (Napa) and a few of the Oregon Pinots are hip too. 

When eating Italian I dig the Amarone, the Super Tuscans and Barolos for big reds and the Nero D'avola or Primitivo for lighter reds. 

My favorite white wines are usually sauvignon blanc or something akin to it.  French Sancerre is probably my fave sav blanc. Not into the New Zealand sav blancs much though. 
 Portugal exports a very light  and inexpensive vinho verde which is amazing with seafood. It's not a sparkilng wine, but it has a tiny touch of effervescence.

I love Pinot Noirs.  I agree that the Oregon Pinots are strong.  I had a few when I was in Vegas in February that I wish I would have made a note of because they were dynamite.

Sav Blanc season is coming.  I like Cabs, but more in the winter.

My main go to, which is to say it is always in my house, is a cheap Pinot Noir called Estancia.  It is a Monterrey County wine that goes for about $14 a bottle, but recently Publix has had it for $10.  I have been buying it up every time I go!

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(06-08-2017, 01:53 AM)Senor Fantastico Wrote: I'm a Central Coast wine man.

Clautiere, Chronic or Eberle for me please, although you can probably persuade me to have some Caymus on occasion

Chronic???