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Eric Asimov, the wine writer for The New York Times, usually can get a place at any table of top wine writers in the world. But his first love was perhaps food—he wrote the annual New York Times Guide to Restaurants in New York City with Ruth Reichl and William Grimes—and he could not do without the essential 12 bottles he believes any accomplished home cook needs to stock to match with any meal she may spontaneously whip up.

Inspired by his recent article, 12 Everyday Bottles for Wine Lovers, below are our suggestions for your staple wines so you will always have that perfect bottle on your side.

Bed & Bath wines

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Domaine Begude Chardonnay Terroir 11300 2014, Limoux, France Unoaked Chardonnay from limestone soils high above the Mediterranean sea. Jancis Robinson, MW 16.5

Domaine Roche Audran Cotes du Rhone 2012, S. Rhone, France Grenache, Syrah & Carignan, biodynamic, a juicy Gold Medal Millesime Bio

4 staple whites for the kitchen

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Domaine de la Poultiere Pinon Brut NV, Loire, France Chenin Blanc from tuffeau vineyards, 20 months on lees

Stefan Winter Riesling QbA 2013, Rheinhessen, Germany Dry Riesling with mineral content and spiced touch, Jancis Robinson MW, 15.5

Domaine Denogent St Veran Les Pommards 2013, Macon, France exotic southern Burgundy with extended oak ageing of 22 months, Burghound 91

Kloof Street Chenin Blanc 2014, Swartland, South Africa Loire-like aromas of quinine and bruised apples, IWC 89

4 staple reds for the kitchen

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Terres Dorees L’Ancien 2013, Beaujolais, France – gracious 80-year old Gamay from the hands of the band of 4 (Le Vin/Its Riesling)

Corzano E Paterno Terre di Corzano 2013, Tuscany, Italy structured Sangiovese from the heart of the classic Zone

Domaine Stephane Ogier St Joseph 2012, Northern Rhone, France Burgundian-styled Syrah from granitic soils. Robert Parker 91 points

Hilberg Pasquero Nebbiolo d’Alba 2010, Piedmont, Italy authentic wine straight from the farm can beat Baroli outright in value. Antonio Galloni 91 points