Word: tannins
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...making rosé wine. According to strict French law, rosé winemaking is a complex operation: black grapes are crushed and the skins, pips and pulp left to macerate with the juice for a few hours before being removed. This tints the wine pink, and leaves a light, low-tannin flavor. But under the proposed reforms, winemakers would have the option of simply blending white and red wines to make the pink drink, a practice used in other wine-producing regions such as Australia and California. (See pictures of American wines...
...wine connoisseur and marketer, tasting about 3,000 wines a year, before starting Vine Connections with wine partner Nick Ramkowsky and importing what has become a 12-brand sake portfolio, which accounts for about 30% of the company's sales. Lehrman says that sake's lack of tannin structure and its low acidity compared with wine make it a drink that's hard not to like. "Our role is part evangelist and part educator," he says. He educates restaurants and retailers on sake's finer points, which, he says, can be approached through a lens of wine knowledge. "The kind...
...Historically, Tannat has not been held in great esteem. Its extremely high tannin levels (from which it gets its name) mean that it can usually be drunk only after extensive aging or mixing with other, softer varietals. But Tannat grapes grow easily on Uruguay's small hills and nutrient-rich plains, and that has encouraged the country's winemakers to find ways of reducing Tannat's harshness besides leaving it in the barrel for years. Such a development would allow them to get their wines to market quicker...
...during fermentation, giving it a rounded quality (the same thing happens when wine is decanted or left to breathe). The other is speeding up the removal of grape pips during the fermentation process. Tannat grapes tend to have more pips than others?the characteristic that accounts for the high tannin content. The less exposure the fermenting juices have to the pips, the softer the end product...
...France, and brought to Uruguay in 1870. If you're a winemaker, having a little-known but delicious varietal up your sleeve is no bad thing, given the constant pressure to satisfy consumers' ever more fickle palates. Historically, Tannat has not been held in great esteem. Its extremely high tannin levels (from which it gets its name) mean that it can usually be drunk only after extensive aging or mixing with other, softer varietals. But Tannat grapes grow easily on Uruguay's small hills and nutrient-rich plains, and that has encouraged the country's winemakers to find ways...