There are lots of wines in all sorts of styles and weights. The same
grapes can be vinified in many ways to give a wide variety in the final
product.

There is no simple 'spectrum' as you describe here.


eNo wrote:
> 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 .
>
> --
> `°º¤ø,,,,ø¤º°`°º¤ø,,,,ø¤º°`°º¤ø,,,,ø¤º°`°º¤ø,,,,ø¤ º°`°º¤ø,,,,ø¤º°
> ,,ø¤º°`°º¤ø,,,,ø¤º°`°º¤ø,,,,ø¤º°`°º¤ø,,,,ø¤º°`°º¤ø ,,,,ø¤º°`°º¤ø,,
> eNo
> "Test everything; hold on to the good."