I'm very inconsistent on these things: I like my fruit as ripe as possible, mere moments before collapsing under its own succulent mass, but I want vegetables crisp and many of them are best raw. On the protein side, chicken needs to be cooked well, pork/fish middling, and lamb/beef rare. In wine, I drink a wide variety of styles and grapes; I can stand a little brett and VA but I abhor oxidation and overt oakiness.
Not sure I see a pattern. I think my motivations are different for different classes of food: for fruit and wine, my guide is flavor, while for vegetables and protein, my guide is texture.
Or something like that!