tannins

Member Inquiry: When is Wine at its Best?

“Paul, In the newsletters it says things like, Will complex over the next two years.’ How can I tell when a wine will be at its best? M.N., North Hollywood, CA As many factors are involved, this is a complex issue (no pun in­tended). Unfortunately, the main factor, is experience, and that you must gain… read more »

Member Inquiry: Tannins

“Paul, I noticed that you often mention ‘tannins’ in your newslet­ter. Are tannins what makes a wine taste dry?”          E.N., Portland, OR This is a good question and al­though the answer is yes, there’s much more here than meets the eye (or the palate, in our case). In looking at a wine’s overall quality profile,… read more »

Domestic Selection: Cabernet Sauvignon, 1986, Vanino

What do you get when you cross an entrepreneur and a nego­ciant? Vanino Wine Cellars. Steve Vagnino (drop the g for pronunciation) decided while in a hospital bed in 1985 that he was going into the wine business. What is interesting is that Steve is a native of St. Louis, Missouri and when he found… read more »

Import Selection: Zinfandel, 1987, San Martin International Series

A mission Padre was the first to plant grapevines in Baja California; on the site of the first lower Cali­fornia mission circa 1697. But viti­culture was known to Mexico far earlier than that. In 1524 the Mexi­can conqueror Cortez decreed that all Spaniards holding land grants in Mexico had to plant annually, for five years,… read more »

Domestic Selection: Merlot, 1987, Columbia

In 1962 home winemaking buff Professor Lloyd Woodbourne, plus a few of his similarly inclined colleagues from the University of Washington, founded what is now Washington states oldest premium winery. At that time it was called Associated Vintners (six years ago the name was changed to the cur­rent Columbia Winery). Pooling their resources they bought… read more »

Member Inquiry – Blush, Blanc, and Rose Wine Grapes

  “I have seen some of the same grapes used to make ‘blush,’ ‘blanc,’ and ‘rose’ wines In some cases they are produced by the same winery! Could you tell me what the difference is?” Dr. T. R. E.; Bakersfield I’m not sure I can because there is no code, law or regulation which governs… read more »

Viscous

This term describes how thick the wine is. A viscous wine will be dense and full-bodied. The wine will be thicker according to the amounts of sugar, alcohol, tannins, glycerin, and more. These thick wines are rich in fruit flavors as they have higher amounts of ingredients in them.  

Supple

A smooth red wine that is soft, lush, velvety, and is rich in flavor that has matured tannins.    

Smooth

Smooth wines are commonly associated with wines with soft tannins.  

Well-Balanced

A well-balanced wine is a good quality wine because it has the right amount of fruits, alcohol, acidity, and tannins. It has a smooth taste of the perfect blend and no element is overpowers the others ingredients.  

Sidebar