I'm just curious about a comment my sister-in-law made a short time ago...it was regarding the sugar content of red wines and how she tries to stick with Chiantis and other Italian red wines because they are less sugary than, say, a Cabernet Sauvignon or a Zinfandel. Can anyone comment on this, please? Or do all red grapes pretty much have the same amount of sugar? If they are left on the vine longer, to ME, that would mean they have a higher sugar content; that's what I thought I'd learned somewhere. Thanks, as always.