Go-To Wines?

Here's a question:

Do you have any go-to wines? I have only two:

When selecting champagne, I inevitably go for the Veuve Clicquot NV Brut Yellow Label. It really has everything I look for in a bubbly: it's crisp and full-bodied with wonderful tiny bubbles. Although at $45 a pop, it's a good thing I don't often drink champagne!

Graham NV Six Grapes Port is a wonderful treat. It's pretty much the only non-vintage port I've tried that approaches the richness and smoothness of its aged, more expensive cousins. Great with dark chocolate or cheese, this is my go-to wine to bring to a dinner party. The great thing about bringing port to a dinner party is that it eliminates the problem of bringing the wrong wine for the meal. The host and hostess can open the port after dinner or save it for another occasion.

As you can see, I'm sorely lacking in go-to options for table wine. What about you?

-Jenny

Huber Grüner Veltliner 2005

Jenny and I searched for grüner veltliner after I read an article in the Chicago Tribune some months ago about the rise in popularilty of this white wine. After this particular bottle spent several months in our wine rack, we opened it the other night to much delight.

Earlier this summer, Wine Spectator rated Huber's 2004 grüner veltliner as their Daily Wine Pick Under $15. They commented on its "crunchy grapefruit and pear flavors," and we can attest to the fine, crisp citrus taste. The nose, smooth and bright, served as a spot-on preview of its delicious flavorings and mildly spicy finish.

Even the bottle itself has a neat little design.

We got our bottle at Whole Foods, but the noted 2004 is available from Harry's Wine & Liguor Market for $10.
http://www.harryswine.com/sku13318.html

Recommended.

-Lee

Le Grand Noir Cabernet Shiraz - 2003

Lee and I broke the fast yesterday (okay, I didn't actually fast) with a special New Year dinner accompanied by a 2003 Cabernet Shiraz blend from France called Le Grand Noir. It was a good table wine - some tannins, but they hit the mouth early on and, from there, the wine relaxed into a smooth finish. It was a little thin, but that added to its drinkability. We had it with sun-dried tomato and goat cheese stuffed chicken breasts, with a balsamic vinegar-based sauce on top. It was a good choice for the meal: it wouldn't hold up to a heavier dish, but was a perfect autumn wine for our meal.

Not sure if it is available online, but we purchased our bottle from our neighborhood Whole Foods.

This wine was also interesting because, in general, I am a much bigger fan of cabernet than shiraz. How about you all? Do you have a shiraz to recommend?

-Jenny