Chateau St. Michelle anything, but mostly the reds. Whatver they're doing up there is hitting my spot.
Also just rediscovered an old fave that I thought had disappeared from the shelves - Gallo's Hearty Burgundy. I am enjoying a glass right now. GREAT for adding to marinara sauces and other dishes that beg for red wine. Try it with mushrooms sauteed in oil and butter - OMGawd.
Now that I think of it, has anyone seen Paul Masson's Emerald Dry anywhere lately? It's a very nice white that I remember from years ago but never see anymore.
BTW, I have never claimed to be an oenophile.
Kool Aid - Think before you drink.