Extreme Novice - need a little help

[wondersofwine]

Welcome to the board. For wine in Italian restaurants you might try Valpolicella or Lambrusco (both red fruity wines). The Lambrusco is usually made to be somewhat sweet and bubbly. Most red wines are made as dry wines, but sometimes the ripe fruit gives the impression of sweetness. Vendange is an inexpensive grocery store brand. For Pinot Noir you might look for Saintsbury Garnet to try (under $20) or Steele Carneros Pinot Noir (around $25 sometimes in the store but $18 at the winery--also sometimes available in a half-bottle, 375 ml., for under $10).
I would also suggest trying white wines--German Riesling at the Spatlese or Auslese level (Spatlese refers to grapes picked later, therefore more ripe and sweet; Auslese refers to grapes specially selected and even riper). 2003 was a very hot summer in Europe so the 2003 German wines may have more ripeness and sweetness than a normal vintage. Look for J.J. Prum Wehlener Sonnenuhr Spatlese or an Urziger Wurzgarten Spatlese or Auslese wine . The Auslese will cost more than the Spatlese from the same producer/vineyard. You might also try a French white wine, Vouvray, made from the Chenin Blanc grape. Many Vouvrays are made with some sweetness. Some California and Washington wineries make a late harvest Riesling. These can be expensive but may be available by the half bottle. Hope this helps.