Generally speaking, what type of wine is the best food wine?

[Alan_Eden]

Sorry but the question as posed makes no sense at all. The best food wine is whatever you happen to like with whatever you happen to be eating. And it changes from day to day.

There’s no characteristic that makes one wine food-friendly and another food-antagonistic. And it’s an extremely limited selection, which means “other” has to be the default. None of those are wines I drink with any frequency. And Champagne is probably the last thing I’d reach for. In thirty plus years, I’ve never bought a bottle for myself.

This explains why your such a miserable cynical person always looking to be critical and belittle people.

But some bubbly and cheer up

[Wes_Barton]

Cornalin, which should be planted up and down the west coast.

[Greg_K]

what wine is only so-so most of the time, but absolutely blossoms when paired with food? . . . I voted for Chianti. To me, it’s a supremely versatile food wine and is mostly good but not great on its own . . . but is awesome with the right food.

Brandon, I agree with you and I have had wines like this. Chianti is a great example.
Chameleon wine . . . Duh and Aha - WINE TALK - WineBerserkers

I actually agree with this and understand the op’s question. I’m not generally a big Sangiovese fan, but I think it’s a lot better with food.

[GregT]

This explains why your such a miserable cynical person always looking to be critical and belittle people.

But some bubbly and cheer up

Awesome!

But will it affect my spelling, punctuation, and syntax?

[Ian_S]

Greg, stop teasing Alan, go but some bubbly, and don’t worry about being late or the taxes.

Alan, we luv ewe man!

[Chris_Foley]

Is that what the youngsters call boofing?

[GregT]

Is that what the youngsters call boofing?

Hey Chris - exit only!

I did have some sparkling Sauv Blanc from New Zealand a couple weeks ago. Didn’t but it though.