haha at Boone's Farm when you were a kid, Aunt Bea.
I enjoy chilled Sauvignon Blanc with seafood and a Pinot Noir with Italian food. But I hardly ever drink anymore.
I did try a Mint Julep when I went to the Azalea Festival recently...with seafood. It's a southern "thang".
It wasn't much, small glass, but gave me a little buzz. It was so good with the crushed up mint leaves in there....and it was sweet. He said it was rum I think and added Triple Sec and a sugar syrup. I looked up the recipe when I got home and nobody makes it with any of those ingredients (except the fresh mint leaves). I think the bartender was clueless but it was delicious.