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.