A few wine terms I have questions about.

Hello All!

I have recently started work as a wine consultant at a local wine store and I am wanting to grow my basic wine knowledge a little more. Can anyone help with a few questions I have regarding some wine speak?

What is the best way to explain "Tannins"? I know its to do with the seeds and skin left in the wine and its what gives it a dry mouth taste, but if a wine is low or high in tannins, what does that really mean to the drinker?

Secondly, if someone wants a "dry" wine what does that also mean? I've read that most table wine is dry so should I tell the customers that all the wines are dry since most of what we sell is under $50 and, as so, is probably a table wine (Yellow Tail, Sutter Home etc)?

Any advice would be great! Thanks, John.
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