For red I mostly drink shiraz (NSW or SA) with the occasional cabernet or cabernet blend. Pinot noir occasionally in Summer (NZ & Tasmania producing the best available here)
I drink much less white but still prefer an aged Hunter Valley semillon. Nothing else has the rich flavour and smooth palate. OTOH it is hard to go past NZ sauvignon blanc for an every day white
Four years Primal with influences from Jaminet & Shanahan and a focus on being anti-inflammatory. Using Primal to treat CVD and prevent stents from blocking free of drugs.
Eat creatures nose-to-tail (animal, fowl, fish, crustacea, molluscs), a large variety of vegetables (raw, cooked and fermented, including safe starches), dairy (cheese & yoghurt), occasional fruit, cocoa, turmeric & red wine