Serving suggestion: "I would drink this wine with braises and stews. But because it's a bit acidic, avoid tomato-based sauces. If you're going to be having it at dinner, decant it before your guests arrive. Taste every 15 or 20 minutes; as soon as it's the right flavor, as soon as it's mellowed, put it back in the bottle so you can serve it in its beautiful bottle."

Joshua Wesson, wine columnist and co-owner of Best Cellars, New York City
Wine: "Spice Route Syrah Flagship from South Africa, just outside of Cape Town. An incredible expression of the grape variety, full of aromatic spices, nutmeg, cinnamon, clove, as well as a few twists of freshly ground black pepper all piled on top of an enormous amount of black and red fruit: plums, blackberries, raspberries, cherries, all issuing forth from the glass. It is a remarkable wine, a revelation for me."
Cost: $22
Serving suggestion: "It's a wine that would go with just about anything that comes off of a grill, from tuna and salmon to a T-bone, and still be insanely happy. It would benefit from 15 minutes in the refrigerator; it should be served anywhere from 65 to 70 degrees."

John Frederick Walker, gourmet editor of Smoke magazine
Wine: "1999 Gloria Ferrer Carneros Pinot Noir from California. Everything a Pinot Noir should be - crushed cherries, scented, delicious. A super wine."
Cost: $20
Serving suggestion: "Roast chicken or grilled salmon. Lighter meats or rich fish. Must serve a fine Pinot Noir like this slightly cool to the touch. About 10 minutes in the fridge should do it."

Bobby Stuckey, head sommelier, French Laundry, Yountville, California
Wine: "A German Riesling - 1999 Josef Leitz Rüdesheimer Berg Rose-neck Kabinett"
Cost: $18