I'll drink almost anything of decent quality, especially in certain weather and/or with certain foods, but I definitely have a preference for complex reds, dry but fruity whites, and -- hear me out-- slightly-too-sweet-but-ice-cold Riesling or Gewurztraminer with spicy food like Thai or Cajun. (I don't generally like sweet wines at all, but there's something magical about having them with spicy food.)
Perks of living in wine country (Willamette Valley, OR), and working at a winery. (And buying wine at other local wineries is tax-deductible for me!)