The Rest of the Palate
How to judge tannin, alcohol, body and finish, and how all six parts of structure combine into one tasting note. Also why thin-skinned Willamette Pinot noir is light in grip and moderate in alcohol, and how a warmer year pushes its alcohol higher.
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Tannin, alcohol, body and finish
Tannin comes from grape skins, seeds, stems and new oak. It is felt rather than tasted: it binds the proteins in saliva and leaves the mouth dry and gripping, like black tea brewed too long (what wine tannins are). Acid…
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