Nice, I'm still a newb when it comes to the history and although I've always enjoyed reds, I haven't studied them so much prior to the last year or so. I've got a couple tasting experiments on tap that we should get to within the next month or two:

1) Tasting a "Super Tuscan" style blend (Sangiovese with french grapes) alongside a Chianti (or pure Sangiovese) and a Merlot or Malbec. We have a nice bottle of a super-tuscan style wine from a recent trip to Valle De Guadalupe, Mex.

2) Tasting a new-world cab, merlot, malbec or Bordeaux style blend alongside an old-world grown one. We're obviously more acquainted with the former. From my understanding, the hotter climate over here imparts more ripeness and fruit-forward flavors than their old-world grown counterparts.

Cheers! I'm in the pink shirt - photo taken at Decantos winery, Valle De Guadalupe, Mex