I am waiting to view comments. My purchases here are mostly based on other's experience. I have very little technical knowledge about wine. While I really trust W.D. would never lead anyone here astray, some of my purchases have been less than stellar. (and many exceeding my expectations.) So, what, if anything, is implied by "With its high tannins and acidity, Aglianico is a great pairing for rich meats with high fat content such as oxtail, venison, and rabbit." Sort of sounds awful to me.