Nice little Côtes-du-Rhone, red Burgundies, the occasional Beaujolais for the reds, Mâconnais and Sancerre for the whites. It's a pleasant rut, and one that goes well with the food I tend to cook, but I'm feeling stuck in a rut.
I'd appreciate any suggestions (especially French ones, since that's the selection I have easily available) to go with all the spring vegetables we have in the markets (including leeks and spring onions, hurrah!), oily fishes, eggs, veal, green lentils, garbanzo white and coco beans, and the tail end of oyster and shellfish season; which tends to make up the bulk of my diet. I realize this is a terribly vague request but if anyone has brilliant ideas, I'd love to hear them.