> Try Wine for Dummies (I hate the titles but they generally are good books)
> or Windows on the World Wine Course (by Kevin Zraly, from Windows on the
> World restaurant, NYC). Both are good beginners books, and are what I tell
> new employees to read as they are learning about wine.

Thanks,
I read "wine for dumbies 2003" last night in the book store. I didn't
buy it because it was $27 and it only took me an hour to read it. It
was pretty straight forward and easy to understand.
It mentioned that just about all wines should be serverd at 65-72%. I
like my wine chilled allot cooler than that mainly because I do not
like the strong alcoholic vapors in the glass as I try to drink it.
Chilling the wine seems to alleviate this. Are there certain wines
that should "not" be chilled and enjoyed at room temperture? If so
what is a good wine to enjoy at room temperture? As of now I don't
care for the dry, oak taste in wine. I like
fruitfullness(mild-bold/lightly-wet I believe) I am sure as you try
more wines your preferences may change. I will read the other
suggestions also.

Thanks again, Alex