If you have a good base rum, like a Bacardi White, you can mix it with something like a Captan Morgans or an appleton to make tasty concoctions!
A bottle of Vodka is a must (Ive found that Grey Goose goes better than most, but that orange flavoured stuff is not good at all!)
Then theres always the Danfields for wisky. Gotta love the Danfields!
Wine wise, a good (abit small) sampling of all 3 type is essential to the proper chef. (I went to cullinary school for 2 years) You need your strong, deep reds, (Locally, kellowna has some world class merlots and the like) but you also need your lighter whites, (Personally I'm not that big on white wines but they do pair quite nice with certain foods!) and then you need your ports for dessert.
One thing with wine is that I personally love the "underdog", the blush. I would have to say, for a sipping wine, when paired with something light like a nice brie or aged cheddar, a nice White Zinfandel goes along quite nicely.
