Wine verses food position

[Thomas]

Never being much for expressing opinions, I thought I might give it a go here...

Strange as it seems, I agree completely with Bucko's statement. Even stranger (because I know from where Gluckstern comes) I agree with much of his comments, but not with his verbal machete slashing.

Over oaked we have talked about; it is the bane of wine and food pairing. But so can be 100 percent malolactic white wines, and also chewy, tannic reds, and also table wines in the 15 to 18 percent alcohol class--remember them there rocket fuel Zinfandels of the seventies?

To me, the best match with food is wine with fruit, acid and elegance. Its color, and how the balance of the wine effects the food always depends on the texture and strength of the food.