• …so before I was so rudely interrupted by my glass of wine we were discussing tannins. Grape tannins are a bit more subtle and can often turn into bitterness if the wine maker is not careful. The key with tannin is to know your audience. If you want your wine to be drunk immediately upon release then you must curtail your pop sickle stick tannins to a more approachable style. One doesn’t want to think about the fact that their mouth is drying out every sip of wine they take. They want to enjoy every moment they have with the wine, and not think that it will be great ten years from now.  When a wine maker attacks their wine they feel obligated to make it last, but not everyone lets their wine age ten years before they drink it.  This brings us to the conundrum of how long are people going to hold on to the wine they have? If its drink now wine then excessive oak aging is more of a snobby thing to do, but if the winery cellars their wine for ages then by all means make em big.

    The point I’m getting at is that tannins are an absolute requirement for aging red wines. They give a wine structure and longevity, but if the tannins haven’t had enough time to break down then they come off overbearing and make the drinker think only of them in a selfish way. Kind of like when you were in elementary and the bully pushed you into the sand box just because you were the tallest. Wait maybe that was just me… were you ever called the jolly green giant? I’m digressing aren’t I? Any who the tannin in the wine can make or break the end product.

    Tannin aside we are left with weight or mouth feel. Now I’m not referring to the first time you were kissed back in high school. Although the tongue pressure ratio probably has a similar quotient. I’m more thinking of the amount of viscosity that a wine has. How thick and heavy a wine feels when its upon your tongue. Please don’t go there. I’m trying to keep this blog PG-13 at the very least. When wine has a thickness to it, it has a higher glycerol count that enables it to lose some of it’s body year after year in aging. The body also plays a huge part in the so called glue that holds a wine together.

    Wine needs fruit to be entertaining. It needs acid to keep it lively. For aging purposes tannins need to be prevalent, and body rounds the whole thing out to give an amazing wine its due.

    This is what is called balance. A harmonious conglomeration of deliciousness that when sung acapella is truly a sight to be tasted. If you take out or diminish any one of these components then what you have left may taste good, but could be so much more.