Too often I attend a tasting, remark to a companion that Ilike a wine from region X, only to be told that I couldn't possibly like region X as it is too expensive, too ripe, too austere, or whatever prejudice smothers the taster's palate.
By which I mean wine that smells and tastes like it comes from Bordeaux, with aromas of cedar, cassis, pencil shavings and mint, while retaining that freshness when it is swallowed.
As a rule of thumb, I prefer a juicy red wine, something like a Barbera from Piemonte, whose low tannins, high acidity and power cut through the pizza.