1999 Dry Creek V. Merlot

[jackl]

Foodie, that makes sense because there were detectable tannins on the finish--smooth but detectable. I've just always thought of tannin as a structural element, but I guess it can do double duty! I'll be on the look out for more choclately tannins! Does this appear more in New World wines than those from Europe? I ask this because I haven't really had this experience with any European wines I've tried. Could this be due to generally riper fruit in California and other warm New World regions? Thanks everybody for the input. Bye.