Do you find it is harder to pair the wine with the food when the alcohol content is 13.5 or above. I am just beginning to learn about wine. When I was in Italy most of the wines I was served were around 12 to 12.5 % and were very drinkable with the meals. I see the same in micro brewed beers. Alot of high alcohol , not that is a bad thing, But are alot of wines to big ?