Hmmm.... I am a personal fan of the Barbera grape....it's an Italian regional with a flavor all its own....likely closest to a cross between a Pinot Noir and a Sirah (nor Shiraz...which I find are lighter in general).

If you like heavy wines, try a Burgundy or a Zinfandel (Ravenswood Sonoma County is usually superior). I like Frog's Leap Cabernet too -- a big strong red.

I LOVE white bordeaux wines for whites...more complex than your average white, and dry with a fruity finish (as opposed to oak, which I cannot stand). I know several good French labels you can't get in the states so I won't bother to mention them here...but I could mention them in a PM if anyone were interested.

As for dessert wines....Ever had a Cherry Port? BlackStar Fams (US, Michigan area) makes the best I've ever had.

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