nyc;3595625 said:
Try Ernest & Julio Gallo Cafe Zinfandel. Reds were difficult for me in the beginning, but I picked this up on a recommendation from a master Sommelier. (I worked for a liquor retail / class B distributer)
It's dirt cheap and a great first step into red wines. Especially since you seem to like sweeter or desert type wines. While it is a Zinfandel, it is not a white Zinfandel type wine. (I can't stand white zinfandels)
They don't carry it everywhere (probably because it's so cheap) You might have to order it at your local wine shop/liquor store or purchase it online.
Another red wine I like is Da Vinci Chianti.
Well, technically it is a zinfandel type wine. Same grape, WZ just gets the fermentation cut off much earlier and sometimes gets a crapload of sugar dumped into it as well.
I'd recommend starting off with a Pinot Noir or a Gamay to make the jump to red wine. Da Vinci Chianti would be a bit more of a jump but I'd still go with my first two and decide how she likes those first. If they are a bit light, jump to the Chianti.
I would also recommend Rosemont Shiraz for the third stop on the list. Not because it's any good, but because it's a very watered down shiraz that will introduce you to that type of wine.
Also give Cab Franc a try before you hit into the merlots or cabs. I'll recommend Simi Cab to start because it has so much of both Merlot and Cab characteristics.
Personally, I cook with KJ Chard. Their Grand Reserve isn't bad, but I generally prefer the drier European chards.
I drink fairly infrequently, so I tend to splurge a bit. Jordan, Groth, Darioush, Silver Alexander Valley, Plumbjack, Phelp's Insignia, Banfi Brunello di Montalcino, Duckhorn Merlot, Stag's Leap Kay's.