Originally Posted by
Clint Bint
Agreed,but only if the novice works on the presumption that it is the sommelier's primary role to sell the most expensive wine possible.
The reality is apart from the difference in the colour of the grapes and the amount of tannins in red wine there really isn't much difference between the two.
Personally I'm a big fan of Spanish red wine,mainly Tempranillo,and I've yet to find a food it doesn't go well with.
At some restaurants yes they try to upsell to the best wine. But not all are like that. And there is a good bit more to wines than the color of the wine and tannins! The level of sugar, alcohol, and other additives have an effect. And of course the family of the grape has a huge effect and mixing grapes is another thing altogether.
And I too love a good Tempranillo about as much as I love a good Valpolicello. And I drink those in their respective regions. But Burgundy is the top.
Here is a good read about grape colors and how they don't always match the color of the wine. Also some good chemistry talk.
https://en.wikipedia.org/wiki/Wine_color