Tannins, Tannic, Tannication
OK, I made “tannication” up, but “tannins” and the adjective “tannic” (containing an abundance of tannins : markedly astringent), you should know. Tannins are astringent plant chemicals found naturally in grape seeds, skins, and stems. They produce the familiar drying, puckering feeling on the tongue and on the cheeks. In wine, tannins are also largely imparted through oak barrels used for aging. Tannins are much more prevalent in red wines – the wine gets its color because the grape juice is macerated (soaked) with the seeds and skins.
Wines that are tannic can benefit from cellaring and aging. Tannins are a natural preservative, and through the aging process will mellow and often improve with age. New wine drinkers will often find that wines high in tannins are too harsh or bitter. However, after experience, many come to enjoy this style and the balanced, bold, intense flavors that can accompany tannic wine. Some wines that are typically high in tannins include Cabernet Sauvignon, Tempranillo, Syrah, Malbec while varietals usually lower in tannins include Pinot Noir, Grenache, white wines.
Tannic wines also benefit from decanting. What is decanting, you ask? Well that just so happens to be the next term you should know – see below. Want to learn more about tannins, check this guy out.
Decanting
Decanting a wine is the process of exposing the wine to the air (oxygen) in attempt to release the wine from the bottle, let it breathe, mellow, remove sediment, and unleash a flurry of flavor. How do you decant wine? Simple, just pour the wine into a pitcher, bowl, glass, tupperware (whatever really), and let it sit. If you want to join the big leagues, you can purchase an actual decanter or a Vinturi wine aerator. Both old and young wines can benefit from decanting. How long should you decant? Give it a try and judge for yourself. For younger tannic wines (only a few years old), decanting for several hours or even for a full day can provide amazing results. For delicate older wines, or wines low in tannin, a quick decant immediately before serving is often better than prolonged air exposure.
Swirl
Don’t just drink the wine, you barbarian! It is said that up to 90% of what we perceive as taste comes from our sense of smell. Swirling wine helps release the aromas to let you get a good whiff. It also serves to aerate the wine, and similar to decanting, can help mellow out harsh tannins. Lastly, swirling can help you get a feel for the viscosity and alcohol content of the wine by looking at how it rolls down the sides of the glass. So, swirl away – don’t be timid. Just don’t spill any on your shirt, slick.
Dental Erosion
Acidic drinks like wine are corrosive and eat away at tooth enamel. This problem can be exasperated by brushing immediately before or after drinking wine, which will damage your soft and exposed enamel. To combat dental erosion, drink wine with food which helps stimulate saliva production and neutralize acid. When possible, don’t sip wine over prolonged periods of time. If you do, ensure you drink water occasionally between sips, and munch on some food as well. Don’t brush your teeth for 60 minutes before or after drinking wine. Use a fluoride toothpaste with a soft toothbrush, mouthwash, and visit your dentist frequently.
Old World and New World
“Old world” wine typically refers to wine made in Europe. Key wine producing regions in the old world include France, Germany, Italy, Spain, and Portugal. Wine in the old world tends to be focused on terrior, and communicating a sense-of-place, displaying characteristics of the geography of the land through the taste of the wine.
The “new world” includes wine from regions outside the traditional European wine-growing regions. New world countries include the United States, Chile, New Zealand, Australia, South Africa, and Argentina. The new world is often focused on science, technology, and the role of the winemaker. Because new world regions tend to be in hotter climates than the old world regions, grapes tend to be riper and wine tends to be fruity, full-bodied, and high in alcohol.
It should be noted though, that both of these definitions are drastic generalizations. In this age, there is a blending of new world and old world styles throughout the globe. There are wineries in California that work tirelessly to impart the taste of their region into the wine. Likewise, there are wineries in France that seek to produce wine in fruity new world styles and even moving to screw caps over the traditional cork.
