Wine: "A current favorite is a Sauvignon Blanc from New Zealand called Brancott's Reserve. I like it for value."
Serving suggestion: "It's a wonderful wine to serve with Southwestern food in particular, but it's also really great with Asian, especially sushi. It's also great with shellfish. But the other cool thing about it is it has such vibrant concentration and tangy fruit that it doesn't go bad quickly. So if the bottle is partially consumed and you toss it into your refrigerator with the cork in it, it's going to hold for a good five days until you get back to it. I haven't ever taken that long to finish a bottle, but that's what a lot of people are interested in knowing: How long will the wine last?"
Jeff Morgan, wine director, Dean & DeLuca
Wine: "Voss 2001 is a wonderful Sauvignon Blanc - fresh, fruity, and bright on the palate."
Serving suggestion: "It goes beautifully with cioppino, a seafood stew made with fresh fish, tomato, and saffron. It would also go beautifully with garlic pork chops and grilled fresh tuna steaks, and even Asian sesame noodle pasta."
Steven Olson, writer and columnist, TV personality, and restaurant consultant
Wine: "Being a sommelier, it's against the rules to have a favorite wine. Because it comes in so many different diverse styles and it's so incredibly versatile when matching with food, I would recommend three bottles of sherry."
Cost: All bottles are under $18.
Wines: Gonzalez Byass Tio Pepe Fino; "dry and crisp, great for an aperitif and with seafood"