Why I'm leaning toward beer at happy hour...

I love wine, so Keith Wallace's expose on winemaking made an impression, especially this part:

Sometimes wineries go too far in their quest to make the best wine possible, and end up doing something patently illegal. In 2004, winemakers at the KWV winery in South Africa were caught adding vegetable flavorings to several of their Sauvignon Blancs. The idea was to give them varietally correct aromas of green pepper and grass. They were successful: The wines racked up several awards before the fraud was discovered.

He goes on to detail the disturbing and dangerous lengths to which some wineries go. Apparently the best way to avoid this is to buy higher-end European wines, as Europe has more stringent standards for winemaking than the U.S. or Australia.

Or you could just switch to beer...