My favourites are:
Red: a good Australian Shiraz for a robust wine
A Gamay, such as a Moulin-à-Vent for a lighter wine
A Pinot Noir, such as some from Washington State or a Gevrey Chambertin for in-between (or an Italian Barbera)
Rosé: very few, but I do like the Oeil de Perdrix de Montmollin (Auvernier, canton de Neuchâtel, Switzerland), which is also a Pinot Noir. I have also had an excellent rosé from the Loire Valley, also Pinot Noir.
White: For cheese dishes or even as an apéritif, there is little to beat a Swiss Chasselas, preferably from La Côte, such as a Mont-sur-Rolle (floral character).
To accompany fish, it needs something a little less light. A good Graves is OK, but a Pouilly-Fuissé is better.
As I live on a viticultural island, I must say there are not many really good wines, but a few passable ones. The Mavro grape, unique here, gives a good, full-bodied red wine, especially if blended with Grenache. Most of the commercial products from the big wineries (Keo, Sodap, etc.) are relatively mediocre - but drinkable - except, perhaps from their more pricy, low-volume specialities. This list would not be complete without mentioning Commandaria. This is a very sweet, thick, heavy, dessert wine (far too sweet for my palate) of excellent quality, unique to this island. It has been vinified here since the 11th century, originally by the Order of Commanders of St. John (hence the name), out on a jolly crusade.
Red: a good Australian Shiraz for a robust wine
A Gamay, such as a Moulin-à-Vent for a lighter wine
A Pinot Noir, such as some from Washington State or a Gevrey Chambertin for in-between (or an Italian Barbera)
Rosé: very few, but I do like the Oeil de Perdrix de Montmollin (Auvernier, canton de Neuchâtel, Switzerland), which is also a Pinot Noir. I have also had an excellent rosé from the Loire Valley, also Pinot Noir.
White: For cheese dishes or even as an apéritif, there is little to beat a Swiss Chasselas, preferably from La Côte, such as a Mont-sur-Rolle (floral character).
To accompany fish, it needs something a little less light. A good Graves is OK, but a Pouilly-Fuissé is better.
As I live on a viticultural island, I must say there are not many really good wines, but a few passable ones. The Mavro grape, unique here, gives a good, full-bodied red wine, especially if blended with Grenache. Most of the commercial products from the big wineries (Keo, Sodap, etc.) are relatively mediocre - but drinkable - except, perhaps from their more pricy, low-volume specialities. This list would not be complete without mentioning Commandaria. This is a very sweet, thick, heavy, dessert wine (far too sweet for my palate) of excellent quality, unique to this island. It has been vinified here since the 11th century, originally by the Order of Commanders of St. John (hence the name), out on a jolly crusade.
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