Haven't had much luck with Google, so I decided to come here and post this
question. At a tasting this summer in Sonoma, a sales person explained what
to expect from a wine (based on its predominant grape) and how to pair it
with food based on the wine's ability to compliment or overwhelm the flavors
of a certain food item. In particular, I recall discussion of how more
tannin helped with oilier meats, etc. Anyway, I am having a hard time
recalling how this spectrum went, and I was wondering whether anyone here
can help me reconstruct it. This is what I vaguely recall, from white to
red, from softer to stronger:

Pinot Grigio
Sauvignon Blanc
Chardonnay
Semillon

Sangiovesse
Pinot Noir
Merlot
Cabernet Sauvignon
Shiraz (or Syrah)
Zinfandel

I know this is probably generalization with many exceptions, but as a
guiding rule of thumb it would be useful to me--unless someone talks me out
of it .

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eNo
"Test everything; hold on to the good."