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In article >,
says...
>
>I am also fairly new to wine and am developing a taste for red wines.
>I am not an expert by any means so I am offering this as a suggestion,
>not hard and fast advice.
>
>The first reds I found that I liked where beaujolais. I find them to
>be pretty easy to drink, but still flavorful. Georges Duboeuf
>Beaujolais Villages can be had for between $8-$10 us and the Louis
>Jadot Beaujolais Villages can be had for $10-$12. I have had and
>enjoyed both of these wines.
>
>
>Alan

Yes, fun, fruit driven light reds with low tannins and a ton of berries. These
benefit from a touch of refrigeration - cool, not COLD. Try some more of
these, besides the Duboeuf. Then, for grins, move up from the village wines
to, say a Morgon with a couple of years on it. Same grape, similar vineyards,
a bit more elegant - no, a lot more elegant, but without some of the Villages'
fruit. This will give you a comparison up the scale, so to speak.

A few CA Carneros Pinot Noirs would be interesting reds to look at next. They
are more fruity than say OR, or WA, or actually most of CA (all US, as I
assume you are US. If not, sorry). These offer a lot in a relatively
inexpensive package. They are more subtle, than Beaujolais (except some of the
truly serious ones), and are fun, relatively light, and offer more fruit, than
many reds. They are also quite food friendly.

I'd also point you toward Sangiovese in the form of many Chianti Classicos.
These are good food reds, and are not too expensive. The Riservas are a bit
more pricey, but are usually a bit smoother. You're still not spending too
much cash, and getting some nice reds.

Take note of the ones you like and do not like. Write down the producer, the
vineyard, the varietal, everything, as that will only help you later.

Hunt