No, we will not talk about the amazing wine bar in Exarchia but about the element of tannin that we find primarily in red wines. I remember when I started tasting wines without much knowledge. In a wine bar I ordered a glass of red wine and the polite waiter told me: “This wine has high tannins”. I looked at him with embarrassment, I said the typical “Yes, I know”, but inside I wished… “God helper”. But today I know what tannin is, and it’s time to share it with you. CORVERSE What is tannin and where does it come from? Tanin comes from the peel of the grape. Winemakers make great efforts to export as many tannins as possible, which requires ideal phenolic maturation of the grape. Other sources of tannins are: Grape pits : Tannins here are bitterer and less desirable wooden barrels : During the maturation of wine in barrels, tannins contributing to its character It is worth noting that tannins are chemically linked to proteins, amino acids and other organic compounds, offering beneficial elements for the immune system. CORVERSE How do we recognize tannin in a wine? The main characteristic of tannin is astringence, i.e. the “dry” of the mouth and the simultaneous numbness in the gums and cheeks. Velvet tannins : They create light numbness and are the most desirable, giving wine a soft and pleasant texture. Young tannins: They cause intense numbness and indicate that wine can be aged. Over the years, tannins soften and wine becomes balance. Why do tannic wines match red meat? The relationship between tannin and meat protein is… a relationship of passion! The protein binds the tannin, resulting in the wine becoming less firm and the aromas emerge. Instead, the combination of red wine and fish can cause an unwanted minerality in the mouth. However, if you want to taste fish with red wine, prefer: A red with low tannins, or a wine that has matured for several years and its tannins have softened. Enjoy!
Tanin: Love From First Slap
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in Wine spot