For home cooks who do not have professional-style cellars (just very cool closets ), what kind of coverage could you suggest in terms of types of wine to keep on hand? Let me try to be clearer :crazy: . When we cook, we don't always plan ahead and often go with what's around and what we feel like eating. Then we go to our wine closet and hope we have something that might match (or at least not be a horrible combination). Are there certain varieties one should always have around for these situations? I know that Pinot Noirs and Rieslings are, in general, thought to be "food friendly," but which others might better suit more dishes?