I'm fairly new to the world of wine, which means I keep an open mind and try and taste everything that comes my way, giving it a fair shake and trying my best to judge on its own merits, i.e. typicity.
Nevertheless, I've found that generally, red wines that feel low on tannins turn me off.
This is not to say I like them raw and tongue-scorching. But I dare say tasting balanced, opulent, lush, silky, chewy and/or muscular tannins, ideally through a fruit-forward bouquet (though I can appreciate earthier fare as well) is my idea of a great wine. Probably why I dig Syrah, Tannat from Uruguay, Malbec/Cabernet Sauvignon blends from Argentina (I like Malbec and Cabernet well enough on their own, but I love this blend), Monastrell and Montepulciano D'Abruzzo.
I was also pleasantly surprised by the tannic structure of Bourgogne Pinot Noir, which I suspect may be due to whole cluster fermentation.
However, I admit that as a newb, I may sometimes have a bit of trouble telling body (as a whole) from tannins in particular.
Where does everyone stand on tannins? I fear "parkerized" winemaking glosses over tannin in favor of fruit and alcohol, and I'm vaguely concerned that tannic wines might be losing space worldwide. Is this plausible or just silly? What does r/wine think?
submitted by TheButcherBR
[link] [6 comments]
from Worlds Great Wines http://ift.tt/1tccOFg
No comments:
Post a Comment