KJ Collage - dry teeth

[Innkeeper]

There are many things in white wine that correspond with lack of acidity besides mellowness. The most common is a three letter word for wood starting with "o" and ending in "k." Many other things in the fermenting process obscure the pressence of light acidity. This is the problem with much New World chardonnay, and most Californian whites, except riesling.

As far as tannin reds is concerned, it is not true that a red is not ready before the tannin is smooth. Some grapes are designed by nature ring your bell. If you waited for the tannin to smooth out in a well made petite sirah, either there would no trace of fruit left, or you would be dead. You have to gage the drinkability of PS based on the estimated lifespan of the fruit. This is also true of monster zins and some other reds.