Question about red wine texture?

[BEEBEEP]

I’ve had a hard time finding a merlot, or cab that doesn’t have at least a little bit of a gritty texture to it, (literally feels like fine sand in my mouth), and no I don’t chill them. It doesn’t seem to mater if it’s an expensive or inexpensive bottle.

The “Stone Cellars” line by Beringer is the only one I’ve tried so far that doesn’t have this “gritty texture”. Is this normal, or am I just weird?

Someone suggested I that I prefer “fruit forward red’s”. What does that mean, and what are some others I might like? The same person suggested the 2000 Bogle merlot, any other suggestions?

Thanks

[Innkeeper]

The Bogle Merlot is a good suggestion. Not familiar with the Stone Cellars line. Whey don't you try somthing Old World. Generally speaking Old World wines are more subtle than the big and brashy New World wines. Try entry level Bordeaux. Brands vary from importer to importer. Talking about those in the $10 - $15 range.

[Auburnwine]

I wonder if what you perceive as a "gritty texture" might not be the amount of acidity in the wine. Is it the same puckering effect as tasting a lemon? If so, there are wines that have a lower degree of acidity.

[BEEBEEP]

Thanks for the suggestion Keeper, (you haven’t steered me wrong yet), I’ll check out some “old world” stuff. I found a couple of bottles of the Bogle, so I’m going to try that out next weekend when some friends are over.

I don’t think it’s the acidity Auburn, (but thanks for the thought), other high acid foods, lemon, salsa, and so on, don’t affect me the same way. Is there a way to know (rule of thumb), how acidic a wine is?

. . . I’m going to go enjoy some Super Bowl commercials, and one of those “Stone Cellars” cab’s now [img]http://www.wines.com/ubb2/biggrin.gif[/img]

[BEEBEEP]

OK, I couldn't wait, I opened one of the bottles of Bogle. (It is the Super Bowl after all [img]http://www.wines.com/ubb2/biggrin.gif[/img] )Very Nice, No gritty texture !!!

[joeyz6]

When I read 'gritty' that made me think of tannin, actually. I thought BB had run into some not-so-subtle tannin and didn't take a fancy to it.