JC (NC) wrote:Recently a Cremant d'Alsace (sparkling wine from Pinot Noir) was pleasant on its own. Some young basic Rioja seems to fit that circumstance well as does a fruity Beaujolais-Villages or Pinot Noir which can pair well with food or stand on its own. I also like many Rieslings either way. I find most Cabernet Sauvignon too tannic to have without beef, etc. and even a Beaujolais Cru seems to improve with food. Most Syrah I would want to pair with meat and Chianti Classico with red-sauced pasta or other Italian fare. Some over-the-top Shiraz (as wrc indicated) is a tough match for food, so if you are going to drink it, you might want it without food.
I concur with much of what JC said, especially the Cremant d'Alsace. I've had several bottles of the Albrecht Brut Rose, and it was really fun to drink on it's own...lots and lots of bubbles and very pleasing on the palate.