This week, I am doing a short post as I’m headed out to Willamette Valley, Oregon. It’s my first time there, and I’m thrilled about visiting the local wineries and tasting their world-class Pinot Noirs.
I wanted to share some information with you around tannins and the body of a wine.
You might already know that tannins are readily found in red wines, as it is in the pigment of red grape skins. Whenever you experience the tannin in your mouth, you can feel its astringent, drying sensation. Experts agree that tannin is a natural preservative as wine ages, and tannins begin to dissipate over time making the wine softer.
Syrah leaves
The body of a wine is determined by the feeling of the weight it produces in your mouth, and is linked to the level of alcohol. Lighter wines typically have 8 – 9 percent alcohol; medium wines 10 - 12 percent and heavier wines 14 - 17 percent.
Wines like Sangiovese, Tempranillo, Syrah, Nebbiolo, Cabernet Sauvignon, and Bordeaux should be paired with heartier foods, pork, and beef.
Medium wines like Sauvignon Blanc, Viognier, Chardonnay, Grenache, Pinot Noir, Merlot, Shiraz, and Zinfandel could be paired with fish, poultry, pizza, beef, and lighter cheeses.
Light wines like Gamay, Barbera Dolcetto, Pinot Blanc, Riesling, Pinot Grigio, and Chenin Blanc could be paired with Asian food and fruit.
The perfect balance of tannin and body contributes to making a great wine, and discovering the essence of a wine is a never ending journey…
Enjoy the ride!
TIP OF THE WEEK
Duve, wine lover and entrepreneur, prefers the Pinar del Rio Sangiovese Malbec from the Escorihuela Winery. An intense red full bodied wine, 50% Malbec and 50% Sangiovese, with notes of berries and cherries; perfect for homemade Italian pasta.
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