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I've got to join in the Rat and Red in shaking my head.
That said, you can also try some of the savignon blancs. The ones from South Africa are fairly crisp with a sweet aftertaste. My current favorite is Mount Nelson, and I can get it for about $15 a bottle in downtown Chicago. It comes in a screwtop, but cork is so godawfully expensive these days that the technology to preserve the wine (at least the young whites) is good enough that it doesn't matter. Serve it ice cold preferably on a hot day.
There are also a bunch of desert wines (reislings, etc.) that are sweet and really good. Most of the good ones are German, but there are bunch of Oregon ones that are really good.
It would really help to know what you're going to serve with it to make sure that the wine compliments the food since that's the whole point of wine.
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