Without abstracts such as "velvety" or "soft," or "balanced," someone please define (feel in the mouth) tannins in a Cab that are not astringent? Is it possible?
Chasing substance, not concepts.
quote:Originally posted by irwin:
Tannins are tasted (or at least for me) mostly on the insides of the cheeks, not so much on the tongue. They have a dry dusky feel to them.
But trying to write what something tastes like is tough. It is a little like trying to describe what "Fire Engine Red" is to a blind person.
quote:Originally posted by indybob:
A sensible question, and I agree with Irwin, tough to define. Head to the best wine store in your area and buy two different makers' 2004 red Bordeaux. $20 bottles will be fine. In one, most likely both, you'll taste robust tannin in effect. Always best to have your own definition.
While it's not Cab, but a Sangiovese clone, If you have a bit of cash, most 2001 Brunello di Montalcinos (from Italy's Tuscan region) should do. Try a Frescobaldi Castelgiocondo.
quote:Originally posted by pape du neuf:
Here is a link to a good article that will explain more than I can in a short post.