A few misconceptions:
1) Most wine is dry, not sweet. This includes whites. If you say you like sweet wine, it's probably not true; rather, you like wine with a more concentrated fruit character, and whites are known for this for the simple fact that that's almost
all you get. Complexity in a wine doesn't come from price, snobby perceptions or anything else; it comes from depth of character, layers of aromas and flavor that you can get more complex fermentation, aging, etc.
2) Don't limit yourself to any varietal or specific winery at this stage. Most professionals only get the varietal right maybe 50-75% of the time on blind tests anyway, so if you say, "I only like Chardonnay" that's simply not the case, because you likely can't distinguish between a Chardonnay or a Chenin Blanc. Instead, your palate is mostly appealing to the
style in which a wine was made, or perhaps some other fleeting notion like brand recognition, etc.
So, if you're really interested in increasing your wine knowledge you really only have one choice: Drink. Go to a quality wine shipper/supplier and buy a case of random bottles in the price range you can handle. Get a proper glass and pay attention to the serving temperature; no one likes a warm white (most of the time). Go through each bottle at your own pace, but pay attention to
everything about the experience: Color, texture, aroma, flavor. In flavor you'll want to note the mouthfeel, acidity, tannin structure (if any--this is hard to quantify), concentration of fruit, what type of fruit (citrus or more melon?), what other supporting aromas/flavors are present (oak, yeast, etc. etc.). Just try to truly concentrate, and really reduce the experience into its component parts. This will enhance your appreciation and allow you to improve your palate over time.
All the above said, my favorite whites tend to be French, specifically Burgundy and Alsace. Burgundy is [almost] exclusively Chardonnay, but it's a very subtle Chardonnay entirely different from most other styles in the US. The Macon has a lot of great value, Pouilly-Fuisse being the most well-known and favorite. If I were to drink a white on a daily basis it would likely have to be an Alsatian Riesling. Trimbach is a consistent producer.
I always write really long posts in wine threads. I'm sure I probably didn't even tell you what you wanted to hear either
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