Question about wine

[wondersofwine]

I look for an attractive nose (fragrance, aroma, bouquet), presence of vibrant fruit (not tasting stewed or unripe or overripened), balance of acids, tannins, fruit, alcohol, lack of any obvious flaws. I personally don't like wines that are too tannic, too noticeably high in alcohol, too acidic or tart. About 90% of the time I have wine with meals so I like a wine to be food-friendly. Too much wood influence or too much "barnyard" smell may clash with food. A wine that is too "jammy" (overripe/oversweet fruit) is also not a good dinner wine. Some grape varieties (Riesling, Pinot Noir) are quite versatile with food. Others like Cabernet Sauvignon or Sauvignon Blanc are suited to particular types of food (Cabernet Sauvignon with hearty beef such as steak or Sauvignon Blanc with salads with vinaigrette, green vegetables, some fish and seafood.)
Sometimes I'm happy with a wine that gives a good first impression and invites further sipping. Other times, especially with an expensive wine, I look for more complexity and depth--many flavors combined into the whole, evolving in the glass or decanter, a wine that rewards study and a thoughtful approach.