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[quote=Anonymous]Sorry OP, we were all with you right up until you said "sweet red."  Some things just shouldn't be done.  (I'm pretty sure "Ex" really meant "Ew.")

Now, that's just my opinion and the opinion of most wine snobs.  It so happens there's a red hybrid grape called Chambourcin that is usually made in a sweeter style.  Hard to find at wine shops but a lot of Virginia and Maryland wineries make it.  Hybrid grapes like Chambourcin are easier to get started with than the "noble" grapes that you know (Cabernet, Merlot, Pinot, etc.), so a lot of small local wineries get started with it before they figure out how to grow the good stuff.

I can think of one Virginia winery that produces excellent wine and also makes [u]some[/u] reds for those with sweeter tastes.  Narmada, in Amissville ([url]www.narmadawinery.com[/url]).  Not all of their wine is sweet--their dry reds (Tannat, Malbec, Cab Franc, and a merlot blend) are outstanding, as is their Viognier.  They have a sweet-ish white called "MOM" that you would also like.

IMO, the only red that should be sweet is ruby Port.  
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