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.