I'm curious to know

[andrawes76]

Now this is a great question... Foodie? These are my educated (or not so) guess based on my experience... It really depends the terroir, on the producer and the style. I have had really woodsy Cab Franc with incredible body and one that was smooth as silk... Whites are a bit more difficult for me as body can be masked by sweetness.

Reds
Cabernet Sauvignon
Malbec
Cabernet Franc
Grenache
Merlot
Syrah
Zinfandel
Petite Sirah
Pinot Noir
Sangiovese

Whites

Chardonnay
Sauvignon Blanc
Riesling
Gewurztraminer
Pinot Grigio
Viognier
Chenin Blanc
Semillon