Use something dry, for more robust flavor. Sweet wines just don't seem to work for me. The Vins de Pays (French country wines), or even skookum Spanish or Italian table wines. Carlo Rossi Paisano comes in cheap gallon jugs and is quite dry and robust. I've used Pinot Noir from domestic wineries to good effect.

The color is amazing, the texture and zest complements beef and similar entrees. Plus, it's fun. Where's the downside?