Wine verses food position

[Dogwalker]

Before I start this I must say that I don't deny or defend the following opinion, I only present it for consideration and discussion.
My son works in a book store and brought home a book the other night that made the following statement; "The absolute best white wine varieties for food are RIESLING, CHENIN BLANC, and SAUVIGNON BLANC. The food friendliest red varieties are CABERNET FRANC, GAMAY, BARBERA, and PINOT NOIR."
The author continues by saying, "It's shocking how most foods have their flavor ruined by CHARDONNAY, CABERNET and MERLOT wines.
The author's stand is that because food amplifies everything in a wine that the typical rich, heavyweight, high alcohol wines are even further pumped up by "new oak". He says, "they are so massive and overpowering that they obliterate the flavor of all but the richest red meats and sauces".
The author states in the book that the best wine for food should be, "Light to medium body, have no tannin, low alcohol, medium sweetness, high acidity, and no oak".
I don't mention the name of the book or author only because I want his statements to stand or fall on their own merit.
Although I personally haven't been drinking wine for a long time I do know that wine, food and the pairing of them can be a very personal matter. So there may not be a "right answer", but I would interested in the boards' thoughts.
Regards, Chuck