Have a question about tannin descriptions. I've seen many descriptions refering to soft or velvety tannins. How would one differentiate between a wine that has soft tannins v. a wine that simply isn't all that tannic?
quote:Originally posted by Rik:
The Experiment is a great example, ronmc2.
I might be wanting to steal that image sometimes if asked this same question.
quote:Originally posted by ronmc2:
For an experiment, chew on grape stems or seeds. Then chew on grape flesh with the skins. Grape flesh-no tannin. Grape skin-smooth tannin. Stems or seeds-rustic dry tannin.