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I'm a sucker for Mclaren Vale or Barossa Shiraz. Also, I love Gigondas, has a nice leathery, meaty and spicy quality about it. Really anything from the Rhone will do. And for finesse, a Pinot from NZ or Oregon, great value, when compared to Burgundy.
As for white, I tend to gravitate towards NZ Sauvignion Blanc
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