Anonymous wrote:Omg I can't believe I am geeking out on wine on the Internet but here I am. I agree that Italian wines are a good place to start, but I disagree that they are "lighter" than French or California wines. A good starter Italian wine is acidy and sweet, and not too tannic. Not light! Unless by "light" you mean not tannic? Conversely, a fine French wine can be really light - but to a newby, might be too gamey or too tannic. IMO, the reason people don't like reds is because they have only tried cheap nasty stuff, or they are not used to the earthiness of French wine. The best starting place would be a GOOD California cab or Italian - and price does matter. Doesn't have to be a $100 bottle, but there are not going to be that many $15 bottles that actually taste good. The price range is more like $30-60.
You can't really lose by going to a good wine store and asking for help. Schneiders on the hill or McArthurs. Don't go to one of those trendy ones on 14th st.
I am the poster who suggested Italian wines. I drink a ton of wine, but am not great with terminology. To me, light means not dry, tannic, and chewy -- profiles novices might not care for. I get that's probably not the proper definiton...I'm more into the drinking than the talking