Given the background description of some cooking related query, summarize the question into a title

Q: In other words does it make a difference in the event that a recipe calls for a Red wine you use a Merlot, Cabernet, Shiraz ect..?

A: When a recipe calls for Wine, does it make a difference what wine to use?
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Q: I just purchased a burr grinder to use with a chorreador coffee maker. A chorreador is functionally similar to a pour over, but the cloth filter will likely have different characteristics.I've read that the grind should be "fine to medium-fine", and I imagine the specifics are left to taste and depend on other characteristics (roast, amount of beans, etc.). I will tune my grind based on some experimentation, but what are the characteristics I should be looking for? In general, how does coarseness or fineness affect the coffee profile? What characteristics should I expect to vary?Are there particular characteristics that are "bad" and I should tune to avoid (for example, I've heard the silt in coffee can be hard on digestion)?I'm not looking for an answer to "how fine should I grins my coffee?", but rather what are the parameters I should look for when experimenting with the grind?

A: Finding the Right Coffee Grind
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Q: For example, is there any difference (taste, use, health, etc) between using an olive oil infused with lemon and a regular olive oil and adding lemon juice?If there are differences, do they only apply when not cooking with the oil (e.g. in a dressing or garnish) or also when heating the oil?

A:
Is there a difference between infused oil and adding the ingredient?
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