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RE: Well, that's good news!

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triodesteve

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)
It's fine to pass along the name of a good wine you had recently, which most forums do. But I think it's more interesting to hear information from winemakers such as yourself, and industry insiders, giving out info that you can't get elsewhere.

When you mention finishing tannins, do you mean that they are added? I always thought the juice sat on the seeds and skins and got the tannins from contact.
- RE: Not boring at all. - triodesteve 17:30:07 07/02/11 (0)
  Yes, they are added right before bottling. Powder form.
  We (I guess I don't speak for everyone) also use powdered tannins (derived from chestnut trees) during fermentation. They basically drop out after fermentation, but the tannins from the skins then stay in the wine instead of dropping out.
  Tannins can also be used to bind up other things (mold) and then taken out with gelatins.

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