What IS it about Red Zinfandel? ? ? Help!

[Thomas]

The bitterness in tannin seems to lay mainly in the finish, at the back of the tongue. The cotton-mouth is definitely forward of the finish.

As for Pinot Noir, Syrah and Zinfandel differences--here is an idea. The first one usually has the more acidity (not tannic acid, but tartaric), the second one usually has a more peppery or raisin-like quality (ripeness plays a role) the last is more berry like, also with acidity but also with a lot of fruit. Each of the three usually has fairly strong tannins, but that is a measure of individual ripeness plus the winemaking processes to which each is subjected.

Hope the above helps you determine why you like Zinfandel over the others. I should also say that it is a gross generalization.

To quijote, tannin is tannin, no matter from where it comes. But levels of tannins differ as does its concentration (ripeness of the product), not to mention means of extracting tannins (fermenting wine under hot or cool temperatures, brewing tea in boiling water, et al). Every one of the above plays a role in the intensity of tannin's feel and its attack.



[This message has been edited by foodie (edited 12-07-2003).]