Your ability to taste tannins is genetic. Aka usually very fruity and light and sweet). White wines like Sauvingnon Blancs are usually fermented in steel barrels (aka no tannins. That’s why Chardonnays tend to be “drier” aka it has tannins. Oak barrels have tannins, which seeps into the wine during the fermentation process. Some white wines (most commonly Chardonnay) are aged in oak barrels instead of metal containers. Shiraz/Syrah, choice of poison for our beloved brunette surgeon, is very heavy on the tannins. Red wines vary in level of tannins, depending on variety of grape, climate, and fermentation process. Therefore, most red wines will have tannins, versus most whites will not have tannins. Tannins are found in the skin of the grape, as well as the seeds and the stems. Tannins are responsible for the bitter taste in those foods. Tannin is the substance found in red wines, coffee, dark chocolate. ![]() Red wine is made from both the skin and the grape (and the seeds and stems…sometimes? Can’t remember). ![]() White wine is made from sweet pulp inside of the grape (minus the seeds). ![]() But in case this might help, here is a brief science/wine lesson. Okay I don’t know when this post is from (I came across it stalking multiple blogs).
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