I'm a wine person, a few things to share: 1. If you doubt high end wine exists (e.g., it's all BS above $20 or whatever people say) and you have the means, fin

I'm a wine person, a few things to share: 1. If you doubt high end wine exists (e.g., it's all BS above $20 or whatever people say) and you have the means, find a bottle of Jean-Louis Chave Hermitage (the Syrah) of any vintage. Enjoy it at your favorite Italian / French restaurant. If they know wine they'll be happy you brought it. The Chave is far from cheap but it's affordable for what I call superwines (get it, like supercars?) and it really is something you'll never forget. There is a quality with great red wine that in indescribable -- I've never even met a wine person who can describe it -- but it's undeniable when you experience it. I've experienced it with great wines like that Chave and occasionally with (lucky) midrange wines. 2. The rest of an enjoyable relationship with wine is mostly avoiding bad ones. But you develop strategies for this over time. It's very easy to get a red wine that's harsh or a white wine that's too sweet. These won't be fun to drink and will pair poorly with food if you're eating. Some tips: - If you need a white to drink or eat with, favor Sauvignon Blanc -- it's not too sweet, it usually hasn't been oaked to death and apparently pretty hard to screw up. Get Marlborough if you want something fruity and anything French if you want something more laid back. - If you're eating red meat favor Napa Cab. It's really hard to go wrong here. - If you're in France or Italy just get anything. That close to the source + a strong wine culture you'll rarely be disappointed. This is a good time to try new wines. - If you need a Champagne, it's Billecart-Salmon without question. It's one of the smaller Champagne houses who isn't caught up in prestige-pricing, glamour Champagne fashion BS. Affordable and excellent. Things to avoid: - Bordeaux -- now, I drink this a lot but I have experience. If you really need to (it's sounds cool) favor the left bank wines. They're generally higher value. I say avoid because the market is full of crappy, low cost Bordeaux that just takes advantage of the label. - Burgundy -- just say no. Burgundy is arguably the best red. But not the bottle you're going to buy. You have to really know what you're doing here or be willing to spend a lot. I've gotten lucky once with a cheap bottle of Burgundy and when I say cheap that is relative. - Pinot in general. Burgundy can rarely pull it off, no one else can either. - Chardonnay -- tends to be too oaky or too sweet. - Pretty much any other white, for the same reason. - Sparkling wine. See Champagne above. Prosecco is too sweet and pretty much everything else is a crapshoot. Wash: - Italian reds are my favorite and they can be equally good and affordable but it's a bit of a crapshoot. Look for things that are 100% Nebbiolo, Sangiovese or 'Super Tuscans' which are basically the same blend as Bordeaux (but usually better at the same price). For the most part, avoid the other stuff. - Montrachet -- arguably the best white (Chardonnay) that can be had but they're pricy and still hit and miss.