KJ Collage - dry teeth

[Botafogo]

Summa, two points:

Red wines with any true aging potential (and generally those best with food) have plenty of acidity. For those raised on the low acid, fluffy, fruit bomb style of merlot so popular today (which are engineered to show well without food), this acidity is often given as the reason they don't like Italian or many French wines.

The average high extract, barrel fermented and aged Chardonnay (or God forbid, Chenin Blanc, Sauvignon or Riesling) has plenty of tannin which is extracted from the wood.



[This message has been edited by Botafogo (edited 09-29-2001).]