By Robert Farmer
An
ongoing debate among my wine-drinking friends and me is centered on the nature
of so-called "big" red wines. Those who know me know that I like Big. Not
saying I prefer big wines exclusively, but given the opportunity, I will call
up something chewy, something that packs a punch, something with a more than a
little heft. Typically that means I go for a substantial California Cabernet.
But increasingly, big wines are being bottled in a number of varietals, and the
phenomenon -- like so many other trends in wine - is causing it's fair share of
controversy.
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