A treatise on tannins @EatingOurWords

This 1974 Produttori del Barbaresco classic Barbaresco came from the personal cellar of my friend Levi Dalton, one of the sommeliers I admire most.

Have you ever been to a wine tasting or dinner party and heard some blowhard try to befuddle and belittle an enthusiastic however neophyte wine lover by asking can you taste how smooth the tannins are in this [red] wine?

One of the most common misperceptions in the wine world is that you can taste tannin. In fact, tannins are expressed through the mouthfeel of wine. In other words, you perceive tannin through a tactile sensation.

Click here to continue reading my post today for the Houston Press and to learn my trick for teaching wine lovers how to understand what tannins are and how they affect the flavor and mouthfeel of wine…

One Response to A treatise on tannins @EatingOurWords

  1. bags says:

    Great article in the Press, Jeremy: lyrically practical. Thanks!

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