Tannin in Red Wine
A Critical component
Tannin or (tannic acid) plays an important part in the red wine making process. It is found in the skins, stems, and seeds of grapes.
The process of making red wine involves keeping the grape skins in contact with the
fermenting juice
thereby giving much greater depth of color and flavor to the finished product.
It is hard to describe the exact taste of
tannin.
It can be described more accurately as a sensation that can be felt in the middle of the tongue, roof of the mouth and a film covering your teeth and gums.
This sensation is one of a drying-astringent feeling. It is what creates that dry feeling in your mouth when you drink a good dry wine. Many people describe the taste as being similar to the taste of a strong, unsweetened tea.
Tannic Acid in the Red Wine Aging Process:
Tannic acid typically act as a natural preservative which is critical for proper
wine aging.
As wine ages in the bottle, the tannic qualities begin to break down and "soften" allowing the wine to mature. During this aging process, red wines typically become lighter in color.
It is common, that as the these qualtiies in the wine vary, so does the taste.
Wines that experience higher tannic qualities are generally the
full-bodied
red wines such as the Bordeaux, Cabernet Sauvignon, and Sangiovese.
Experience some of the best aged cabernet wines from small family owned wineries in the heart of California. The California Wine Club - Aged Cabernet Series Holiday Gifts is phenomenal and makes a great gift anytime of year.
For more information about dry red wines please visit:
Types of Red Wine.
Back to Red-Wine-Passion
|
