Comments on: Talking Tannins

By: Mark Noneman

Mark Noneman — Fri, 20 Mar 2009 02:39:50 +0000

I’ve found a lot of people like strong tannins. I’m not sure why this is (it’s not my preference) but we get a lot of people want the “biggest” wine in stock. After a few questions, “big” often means tannins; enough to shrivel your tongue!
I have found that wine with strong tannins compliment big foods well. Probably why Cabernet Sauvignon (naturally high in tannins) goes so well with grilled steak.

By: Josh F.

Josh F. — Mon, 10 Nov 2008 16:37:55 +0000

Reg,
Good point. Although there is a relationship between the ripeness of the fruit and the sharpness of the tannins, those terms are mostly metaphorical when applied to finished wine, referring to the level of astringency- green tannins would be sharper, ripe tannins softer.

By: Josh F.

Josh F. — Mon, 10 Nov 2008 16:31:46 +0000

Good info on grape botany. Thanks Etienne.

By: reg

reg — Mon, 10 Nov 2008 00:31:30 +0000

“Ripe tannins” and “green tannins” – are such terms to be taken literally or are the maetaphorical (if I’ve got the right term)?

By: Etienne

Etienne — Mon, 10 Nov 2008 00:00:16 +0000

The ripe grape ( not the fruit, but the seeds ) asks to be eaten. Noteably by some creature large enough to carry the seeds elsewhere. To accomplish this, the vine makes the fruit something to be desired. Bacteria, fungi et al, are not something to aid it this, but a hinderence. Thus the grape is unwelcome before maturity.

By: Josh F.

Josh F. — Mon, 03 Nov 2008 16:50:16 +0000

Terry,
Thanks for the question. You’ve made a very good observation. All red wines lose color as they age because the pigments (anthocyanins) that are responsible for color combine with other components, like the tannins, and begin to disappear, leaving the wine more pale.
Josh

By: Terry Stevens

Terry Stevens — Mon, 03 Nov 2008 15:54:24 +0000

More of a question than a comment. Does the aging of wine and the softening of the tannins effect the color of wine? I have noticed the older the wine the more rust color it becomes, barolo’s and brunello’s soften with age but also change color.