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I agree with both of you

Posted by jimbill on July 26, 2017 at 19:16:06:
I enjoy a good monster fruit bomb every now and then. Zinfandels, Shiraz, black fruit Pinot, GSM's done in the new world style, Napa Cabs.

But I enjoy them on their own, sitting listening to music, much like a port. I will pour them for dinner because most of my guest enjoy them. But I don't think they add anything to the food I've prepared. They actually kind of battle the food for dominance.

Lower alcohol and lower residual sugar wines typically work better with food.

I've personally never been to a fine restaurant that paired wines with their courses that used big ass wines. Of course, if the winery is putting on the event...