What wines are really food wines? Does a hearty cabernet really compliment a dry-aged filet as much as a pinot noir? Is chardonnay REALLY a good wine for seafood? I once did a 100 bottle wine list with no merlot but for one from Navarra, Spain, blended with tempranillo. Needless to say, I caught **** for it constantly. I tried to introduce as many merlot drinkers who would listen to the rest of the red wines on the list, same with the chardonnay drinkers. After a while, the guests were drinking Picpoul de Pinet, Gruner Veltliner, Zweigelt and Syrah like they were going out of style!