Wine Asylum

RE: Well, that's good news!

66.169.242.143

In Reply to: RE: Well, that's good news! posted by jimbill on July 01, 2011 at 20:35:55

Sorry, I didn't see it...
As you said, a lot of things happen to make a wine more or less tannic. One of those things is growing conditions. Grapes grown on a windy spot will have thicker skins and tend to make a more tannic wine for example.
Taken as a whole (and I'm no expert on Napa Merlot) it seems that Washington grown merlot makes a more structured wine. Too bad the market for merlot is in the toilet right now!!!

One of the most interesting things I've witnessed is how finishing tannins (made from grape skins or grape seeds) completely change the way a wine feels in your mouth. Each of the two tannins (they are usually used together) affect your mouth differently. In the hands of someone who knows what they are doing, it's pretty amazing.

There are other uses for tannins, but I don't want to bore everyone.

Follow Ups:

Not boring at all. - jimbill 10:20:17 07/02/11 (1)
- RE: Not boring at all. - triodesteve 17:30:07 07/02/11 (0)

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