Since I did a poll on beer, here is one on wine.
What is your wine of choice? Red/White?
For reds, the more tannin the better, please.
For whites, love me some Gewurtz, or anything else that seems to have "minerality" (though that's unscientific nonsense).
One of my greatest pleasures is winemaking with friends. Been doing it since 2001 or so but you have to love the process to love the wine, which can run toward the sweet and vegetal:
And yet when I go out I have more fun with cocktails, not wine.
I became a wine drinker in Germany. Their wines are mostly white and Rieslings, Gewürztraminer's and so on. While stationed in Turkey I loved the Greek and Turkish reds which tended to be sweet. It's hard to find a sweet, non-fortified wine but I did.
You didn't give the choice of red blends, which is most of my consumption. I've found Bolla Merlot is very good. I have found a nice sweet wine that isn't too sweet at the local grocer (here in southeastern Louisiana, alcoholic beverages are sold in grocery stores).
Here, incidentally, is a fine article debunking yet reaching for the aplogetics of minerality in wine:
"Minerality in Wine: What Does It Mean to You?"
"The wines being described as mineral are also generally described as ‘elegant’, ‘lean’, ‘pure’ and ‘acid’. They have a taste as if of licking wet stones and often a chalky texture to match . . . The International Mineralogical Association defines ‘mineral’ as ‘an element or chemical compound that is normally crystalline and that has been formed as a result of geological processes’. So vines take up elements from the soil and this gives wines their distinct taste? Right? Wrong! The mineral elements in wine are tiny; only potassium and calcium even come close to 1,000 parts per million. There’s no question of tasting them. . . .
"As a result, science gives the ‘mineral’ tasting note short shrift. . . . ‘On one side we know that the direct causal transfer of minerals from the soil to the finished wine is nothing we can prove. On the other side we observe varying styles of wines from different soils and geology. . . .' "