I am a Fresh as well. Did it first from the bottles.
From the video, my AV programme running caused a few delays with blocking my feed back/preferences identity with a click !
I decided to take it once more, I noticed chips on the plate, and I would generally apply a sprinkling of salt to taste ? Yet many of us just put a little mound of pepper & pinch of salt on the edge of the plate with boiled eggs for breakfast, and dip.
When I did that, I moved from a 4 to Ba's & GK's number 6.
The first white wine they offered was
Pinot Grigio - I have not knowingly bought a straight pinot grigio for many years. since a dreadfull non descript offering from Lombardi about 15 years ago at a Party, I was fashionably late (rude) long'ish drive there, and all the empty bottles on the kitchen table were better wines.
The test was true to the point that I don't like gloopy sweet and extra heavy black Oz reds much. But will drink the dark tannic beast with suitably heavy food, say Penfolds 407 cab, 389 and Turkey Flat clones, etcetera. They say light pinot noir from Burgundy or NZ would suit me. The term light (as opposed to dark !) weight ? Dunno.
I like well judged oak, I'll drink a tannic Cornas as long as it is not puckeringly astringent, I love Sauterne (not too marmalade though) prefer Climens & Filhot styles.
This test is for people who don't know their preferences - therefore . . . . . . . . .
pinch of saltAnyway - To add value:
If anyone wants to recommend a decent Pinot Grigio, I'll give it a swirl and report back. Cheers