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... »View More

Added Sunday, May 3, 2009 in Wine Education Add a Comment

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? Prunes. When was phylloxera first discovered in California? August 19,1873. 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... »View More

Added Wednesday, July 18, 2007 in Wine Education Add a Comment