Cru Beaujolais

[hotwine]

Welcome to a wonderful world, Chuck. Don't worry about being a novice; I've been enjoying wines for over 30 years, and still learn something new about them every day.
To build a small, inexpensive stock to keep on hand to support a selection with supper each evening, suggest you look for the following (in addition to just about any Georges Duboeuf Beaujolais that you can find):
Schmitt-Sohne Riesling from the Mosel-Sahr-Ruwer region of Germany. The '98 is out now, and is excellent. Serve chilled (2 hours in the fridge)with chicken or seafood.
Comte Placido Pinot Griggio '98. Again, serve well-chilled with a chicken pasta.
Marques de Caceras Rioja: serve at room temperature (65 degrees) with BBQ.
Rhone Valley: lots of 'em available, such as Parallel 45, Vielle Ferme, etc. Again, serve at room temperature with virtually any beef entree, including BBQ brisket.
Duboeuf Chardonnay and Cabernet Sauvignon: both inexpensive. Serve the Chardonnay chilled with any of the white wine dishes above (chicken, seafood) and the cab at room temperature with beef or pork.
Pick up a bottle of each and give 'em a try. They're not fancy, just good, simple, healthy nourishment in a bottle.
Gil