Both the seeds and grapes contain tannins, a bitter tasting substance that causes astringency or more accurately described as the dry puckering mouth feel associated with red wine. Both red and white wine contain tannins, though they tend to be more noticeable in red. Skins and seeds of red grapes are left in contact with the juice longer, during the maceration and subsequent fermentation process. Alcohol then acts as a solvent extracting color, aroma and tannin giving the wine its deep red color, body and that dry feeling in the mouth. As tannins decompose the wine will mellow and improve with age helping the wine survive longer. Wine makers may blend tannic Cabernet Sauvignon with lower tannin grapes such as Merlot or Cabernet Franc diluting the tannins so the wine may be drunk younger. Tannins are also found in the stems of the grape bunches though the practice of de-stemming is widely followed
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How much white zinfandel is consumed in this country? Too much!
(oops, that might not be a fact!)
How many gallons of wine were lost in the 1906 San Francisco earthquake? 30 Million.
What was the primary fruit crop in Napa Valley during the 1940′s?
When was phylloxera first discovered in California?
Did you know that 20 million acres are planted to grapes worldwide?
The wreck of the Titanic holds one of the oldest wine cellars in the world (little tough to get to). The depth of the wreck has not affected most of the wine which is still intact (good luck).
The organic chemical compunds in wine are considered more complex than blood serum.
Cork was developed and used as a bottle closure in the late 17th century.
Almost 80% of the wine grape crop in the United States is produced in California.
Rose bushes you see planted at the end of rows of grape vines, are used to act as early detection for infestation of diseases and insects such as aphids.
Every state in the US has at least one commercial winery.
The first known vintage produced in California was in 1782.
Long Islands first winery was started in 1973 by the Hargraves.
Every wine contains a certain amount of sulfites. A natural by-product of fermentation.
It takes an average of 100 days between a vine’s flowering and the harvest.
86% of a bottle of wine is water.
The average age of French Oak trees harvested for wine barrels is 170 years. Only 20 of the 400 oak species are used for making oak barrels. Only about 5% of the oak tree is suitable for making the high grade barrels.
Over 160 countries import California wines.
Only 35% of all French wines are worthy of A.O.C, designation.