Tannins and acidity are major components of white and red wines. How do they come together to form a wine’s structure? Join me as I explain it while blind tasting two Italian red wine grapes that are known to have high acidity and high tannin.
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🥂 Wines featured in this episode:
Montioni, Montefalco Sagrantino 2019
Tenuta Cavaliere Pepe, Opera Mia Taurasi 2015
00:00 Tannins vs Acidity in red wine
03:03 Italian red wine grapes
04:00 Blind Tasting Italian Red Wine
06:38 Blind Tasting Reveal
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#redwine #italianwine #blindtastetest
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14 Comments
Great video as always, just one point, the lower the PH a wine has the perception of tannins will increase, that is why the red wines doesnt have a PH lower than 3.5 and most reds are in the 3.6 – 3.7+ range, maybe you can try adding poweder tannins into lemon Juice, that will be almost undrinkable. Also that is why the first wine needs a long bottle age.
The wine with the most tannin I have tried was a Tannat from Madiran in France, I don't remember the acidity being all that high though it was just so dry. I like northern Rhone reds so I would say tannin comes on top for me personally.
Do i detect a Lance Hedrick viewer here? Explanation of acidity and juiciness really mirrors the analogies that he has used a lot recently in relation to coffee
speaking of acidity, it has to be said, acidifying (adding technical, “chemical” acidity to wine) wine is very common practice in Portugal, Spain and even in Burgundy 😅 edit: want to try both of those wines so bad 😊
its got the tatste of bluetooth playstation digital pad controller. lol
Tannin in wine can be measured quantitatively, see adams harbertson assay. That said, empirical measurement doesn't necessarily correlate well to perception – this is why using titratable acidity (as you mentioned) is often used versus pH because while both are empirical, the former lines up better with perception
I love myself some acidic tannic wines. Argentinian, Italian and Portugal wines are near and dear to my heart because they are reliable for what I prefer.
I've had good experiences with Aglianico so far: none that I've tried have been objectionably tannic for my tastes. In fact, I just bought a 2015 del Vulture that I'm looking forward to opening soon! Sagrantino I have less experience with. I'm too old to cellar something for seven years, much less 20 or 30.
Really great breakdown of wine's structural components. One of the best I've heard. Keep up the great work!
I've had that Sagrantino several times this year, but the 2018. needs about an hour and really opens up. beautiful wine
Had a 2006 Sagrantino recently that still wasn't quite ready yet even with a steak, so I can understand people saying they need 20-30 years. Almost ripped my gums out but definitely an interesting wine with the highest level of tannins in any Italian grape.
Did you have those acid test strips in school. Could you you use them in wine?
Great class ! Love it !
As you said in your video about buying wine, the most important thing for the average wine drinker, is to figure out what they and their guests like. I have done this kind of tasting many times and for me relatively high acidity is the number 1 factor deciding whether I like a wine.
I might crave a low acid, plush Primitivo on Christmas or so, but most days of the year it has to be a high acid, fresh wine.