My Favorite Wine...?

I've been surprised by how many first-time visitors to DIG ask, "What's your favorite wine?" I'll admit that the question always puzzles me. Favorite wine? Goodness, I mean, every bottle in the store has been personally chosen by me. And with a carefully edited selection of roughly 200 bottles, the challenge is less what to bring into DIG than it is what not to bring in. I have tasted literally thousands of wines to arrive at the offerings on display, and part of the job is to keep on tasting, exploring, and seeking out the best bottles I can find at all price points. Whether a wine sells for ten bucks or tens of times ten bucks my goal is to send you home with something wonderful and delicious, a wine that speaks of the place it came from, a wine that will enhance your meal, perhaps even invite contemplation. 
Okay, I'm evading the question. Surely there are wines at DIG that I prefer to others, yes? Of course there are. But, and this is the real point, it depends entirely on the occasion, often the weather, and most importantly what meal my wife Sher and I are planning to cook. And frankly, even if I could afford to drink Burgundy, Côte-Rôtie, or Barolo every night I wouldn't, anymore than I would only listen to "serious" music, watch only "arty" films, or eat nothing but fancy food on a daily basis. For me the world of wine is simply too vast for that approach. There are times when a simple Beaujolais (such as the Lapierre Raisins Gaulois pictured above) is just the right choice for, say, a grilled burger or salmon; or when a light, fruity, dusty Dolcetto makes perfect sense for that pasta dish; or when an icy-chilled Muscadet and platter of briny raw oysters is absolutely the best thing in the world, at that moment. This is one of the reasons why investing in even a modest wine collection makes so much sense. You never know when you might need that Beaujolais, Dolcetto, or Muscadet, or, for instance, when your local butcher might surprise you with some lovely veal shanks, as our local French butcher Olivier recently did for me. Now that is when you'll want a fine Barolo at hand, as we did on the evening when those shanks were made into a classic Osso Buco with risotto Milanese. The wine was the gorgeous, elegant, and vibrantly alive 1985 Cordero di Montezemolo “Annata.” Though not from a superstar name, this classic Barolo offered a bouquet of orange peel, sour cherry, tar, and rose petal, with a dash of menthol and ripe dates. Yes, on that night this was absolutely my favorite wine!