Similarities in taste?

[Thomas]

bskough,

Don't know where you live, but you seem like a great candidate for a brief wine class. I say a brief class because all you need are some basics--the rest is in your palate.

I'm glad newsguy posted that tannin offers not a taste but a tactile sensation, because that's what it does. Young, strong tannin can seem astringent--older, aged tannin doesn't necessarily dissipate in the wine (although it can), it changes as it melds with other components and chemical chains.

Tannin is found naturally on grape skins and in the seeds. It's the same kind of tannin that you can experience when drinking black tea. It can also be introduced into wine from the oak, which also contains tannin.

Powdered tannin can be added to wines that don't have enough natural content and the winemaker wants more "grip."

Tannins are also found in coffee and chocolate--think bitter chocolate of low sugar content. It's why some wines can pair with chocolate, especially wines that have a certain fruity profile.

Finally, the perception of tannin in wine can work well with some high protein foods and it can wreak havoc with others. Only practice makes it known, so keep practicing--but do think about taking a class.

Oh, really finally, you won't get much tannin from white wine because red wine is fermented on the skins--to gather up the tannin and color--white wine is fermented as juice and so tannin is not as prevalent.




[This message has been edited by foodie (edited 03-02-2010).]