sushi/ asian cuisine

[Thomas]

I believe the tannin edict is correct. That kind of food simply isn't friendly to tannins, or is it the other way around???

As for fruity and acidic: normally, fruity whites do come with some acid--that is part of their balancing act. But there are whites (Gewurztraminer) which are low in acid yet make up for it in intensity of flavor and spice, not to mention alcohol.

Difficult to make generalizations...I quit now.