Honestly, all varietals have their place for me. I don't normally care for sweet wines on their own, but I can appreciate an off-dry riesling or gewurztraminer with spicy Asian or Indian food. I am a big believer in classic pairings and the concept of wines complementing food. That said, I drool over a big, bold fruit-driven Cab paired with steak or a hamburger. I like the versatility of Pinot Noir, but I do tend to favor heavier-bodied wines for every day drinking. The only bad wine is really cheap, bottom of the barrel (literally!) wine. Honestly, it's worth spending $10 a bottle for something enjoyable.