I used to prefer white wine overal, but some experience and wise counsel (from my father, natch) has opened my horizons. Red, white or otherwise, I'll give it a shot.

Still, there are some sweet whites that I always enjoy, and Shiraz is one of them. There's one from New Zealand that goes great with Chinese food, and another one that I liked which may have been German.

Question: For the oenophiles out there, do "fortified" wines count, or they usually not in the running for basic comparisons? I've not yet had a good "port" wine, but then again most I've tried have been very cheap. (In any sense of the word)

- My mind is in the gutter, but it keeps out the bad weather.