Fired or frozen, @batgirl, you're still a glass of life.
I'd like to share a bit of random (but related) history for the gloaming buff:
While we typically expect our wines to be made of grapes or some such other fruit, I've heard that mead is actually one of the oldest or earlier wines known to man. Mead is of course made from honey and water.
In the Asian continent, rice wine is the popular choice. And while they do have branded bottles and such, most of it is produced in-house by restaurants or smaller food vendors. Of course, rice is a cereal or a grain, not a fruit, and so historically rice wine has also been referred to as rice beer.
I don't really drink much wine, but I hear South African bottles are known internationally. I don't have any suggestions to give, but they say anything that says 'served chilled' has often got something to hide (I just made that up).
In my drinking days, I enjoyed entry level scotch, brandy always hit me the wrong way, and it figures - brandy is a mutant wine with a high chance of methanol poisoning (hold your horses... it's freakin true).
They say traditional wine was generally prepared by having workers stomping on grapes to mash out the juice. They say the English and Irish (Scottish too, I think) used to sing all these hippity hoppity songs to encourage the workers to hop on the grapes faster and longer.
I was fired.