I like a deep red, like zinfandel, cabernet, syrah (or shiraz out of australia) or pinot noir. If you pair it with a good brie, the brie will bring out the berry undertones of the wine. That's my favorite pairing. I have red wine with beef and tomato base pasta dishes. I also cook with red wine.
Lately, I have been drinking more pinot grigio (or pinot gris out of oregon) and brut champagne (usually the Barefoot bubbly or Cristalino), cold and crisp, goes well with fish and other lighter foods, and easier on the teeth. Occasionally a chardonnay, if it's not too woody.
I used to like riesling and gewurztraminer, particularly Columbia Valley, but now find they are too sweet and give me a headache.
