Serving suggestion: "Riesling is one of the most under-appreciated white varietals. It is also one of the most versatile. It can be served with oysters or anything from smoked trout to pork tenderloin. Riesling is particularly good with food because of the balance of acidity and sweetness. Serve it quite chilled to bring out the zip and freshness. Great on its own as an aperitif."

Steven Jenkins, author and manager of cheese department, Fairway Foods, New York
Wine: "Banyuls, a sweet wine from the Catalan coast of France"
Cost: $20 for 1996 Chapoutier, 500 ml.
Serving suggestion: "I like to pair it with Asturias Cabrales. Asturias is the region on the north shore of Spain … Cabrales is the great mixed-milk blue cheese, also known as picón or gamonedo."

Todd English, chef/owner, Olives in Boston, Las Vegas, Aspen, Washington, D.C., and New York City
Wine: "1997 Catena Alta Malbec from the Mendoza region of Argentina"
Cost: $45
Serving suggestion: "Roasted leg of Jamison Farm lamb with anise-orange sauce over fennel mashed potatoes. Open two bottles. It is so rich and delicious you won't be able to resist a second one."

Danny Meyer, co-owner, Union Square Cafe, Gramercy Tavern, Eleven Madison Park, and Tabla, New York City
Wine: "Bricco Manzoni, 1996, Rocche dei Manzoni, Piemonte. It's the wine I drank when I was getting married and when I was naming my daughter. In fact, if I were stranded on an island and limited to just two food items, one would be sausage and mushroom pizza, and the other Bricco Manzoni."
Cost: $30
Serving suggestion: "It's extremely versatile; it's soft enough not to overwhelm grilled fish, yet flavorful enough to stand up to roast game."