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I think it's funny that the chart starts with "drop the Keystone Light". If you have more than one Keystone Light, you don't care about the taste at all. You're deliberately drinking it for the alcohol (I guess).

I appreciate the chart's mention of "mouthfeel". That might be included in their use of "smooth", rather than strict flavor definition. I use that concept a lot describing wines - where the lighter, tart-er ones will skip across your lips, bounce off the tongue, and get swallowed while leaving their flavor to be experienced and disappear, and the rich reds will adhere to your palate and force you to essentially "chew" them before you can swallow. The liquid itself isn't particularly thicker. The experience just sort of works that way.

I don't drink a whole lot of beer because the beer I prefer is heavy and makes me sluggish. Frankly, there's too many other things I enjoy more than beer.
The wife likes IPAs. Those taste like broccoli to me.

I think it's funny that the chart starts with "drop the Keystone Light". If you have more than one Keystone Light, you don't care about the taste at all. You're deliberately drinking it for the alcohol (I guess).

if you're drinkin a 4.2 light for the alcohol......... well, you could do better

I hear that about making pinot noir, you can't hide mistakes with it.  Well, you can, Meomi who makes a popular brand adds in some syrah.  Otherwise, pinot is difficult to grow and to vinify.

In California, the limit is 75% if you label it a particular varietal.  And blending "depends" a lot on the varietal, pinot noir in general was almost never blended, certainly never in Burgundy.  Obviously the Bordeaux style blends often benefit from blending.  I think the concept is that pinot noir is so "delicate" it doesn't lend itself to blending (except to mask a mistake or cheap wine).  In Chablis, it has to be 100% Chardonnay, but in the rest of Burgundy it CAN include aligote (this is usually for cheaper versions).

Champagne is the exception to blending of pinot noir as it can be a blend with that and Chardonnay and pinot meunier.  Chateauneuf du Pape can include 11 different varietals, including 4 that are white.  This is a tactic one rarely sees elsewhere, I think it might work in places.

It's not that Meomi is bad, per se, it's just pinot for folks who don't like pinot.  They hit on a popular recipe with grapes that don't have to be that good.

If I want a heavier red, I just get one, a cab blend etc. or styrah.  I bet folks who like Meomi would not care for a "real" pinot noir (in part because it might run over $50).

A type I like is nebbiolo, it can be light like a pinot and heavy and dense like a cab.

Yeah, I was loading up on merlot at the time.  The hilarious inside joke in that movie is that his prized wine was Cheval Blanc, which as you likely know is a merlot based right bank blend with cab franc, which he also dissed.  He's a nice example of the classic wine pseudo-geek.

Incidentally, the character is a lot different in the book which is WAY funnier I thought.

Yeah, this is a main point I make in my wine classes, "Drink what you like, not what you're told you should like."

The fun part was introducing folks who "only drink chardonnay" to other varietals like viognier which they never tried and find they like it, or folks who despise chardonnay and pouring Chablis for them.  You might not know what you like really without trying.