Gus,
I like to drink cabernet/shiraz/merlot - that kind of range - as a rule. I just can't get it with rioja -they invariably taste sugary to me. Has a my palette been distorted? Can you reccommend a cant fail Rioja?
Suggesting Wine to suit particular tastes is a virtual impossibilty. Just a question of trying and trying, such a hardship
Tempranillo (the grape used to make Rioja) is not too dissimilar to Cabernet Sauv or Shiraz, so a guess it is perhaps down to where the wine is grown.
What perhaps may be the problem is that the wines you have tried and found too sugarry have been from Warmer climates where the sugar content pre vinification has ben high and left a lot of residual sugar in addition to the alcohol and tannin.
Have you tried Clarets or Pinot Noirs from Burgundy, they are greener and more complex, less up front fruit characteristics. Perhaps a basic Medoc to stay clear of the really fruity Merlot based right bank wines. Or try a generic Bourgogne Rouge?