I've discovered an interesting phenomenon in the wine classes I teach: When the class is wine only (i.e. no food, just tasting), students nearly always prefer bold new world wines like a Cali Cab or Aussie Shiraz. However, when food is added to the mix (e.g. cheese, tapas, etc.), most students prefer the more subtle, balanced old world wines from Spain, France, etc.
The moral of the story? Most of us don't drink wine alone, in a vacuum. we drink it with dinner. As such, bigger aint always better...