Thanks for quoting parts of this article, Bucko. I particularly liked this line: "For most of recorded connoisseurship, the big idea has been to make a balanced wine that refreshes your palate and meshes, rather than collides, with a reasonable variety of foods." And Nalley has an interesting list of wines that fit his theme.
Here's a link to the article for folks who might enjoy the whole thing: http://www.forbes.com/fyi/2006/0619/053.html
I can't remember if registration is required, but it's not a subscription site.