Not a pinot fan at all.
Give me a big Zin or a Barbera and I'm happy.
I have found that many wine drinkers evolve though the same basic phases:
Sweet wines to start (BF etc.)
Chardonnay, the oaky buttery US versions
Zinfandel, the jammy high alcohol types
Cab and merlot, a lot of folks just stop here (which is not a bad place to stop really, venturing into Italian types)
Pinot Noir (initially the US stuff and then Bourgogne)
Chardonnay (the French stuff like Chablis or GC)
Bubbles get in here somewhere
Dry Riesling
It's a bit surprising, but the two master sommeliers I have chatted with list Riesling as their top wines. They don't export much of the good stuff to the US.
The wife loves Champagne, though I have talked her into some less expensive US types and Cremant. I like everything, not equally well of course. I lean to favoring anything good from Burgundy.