Tannins, it’s what’s for dinner

Ever wonder what wine you could age and for how long? One component that contributes to aging wine is tannins, basically derived from grape skins, seeds, and stems used to produce wine. Technically, they are plant-derived polyphenols, I know, exciting stuff! Tannins are largely responsible for giving wines structure. Brew a cup of strong black tea and leave the bag in your cup for about 10 minutes. You’ll know at first sip what tannins are. So with age, along with proper storage and temperature, tannins will soften up like the refinement and complexity of The Chicago Symphony Orchestra - just in your mouth. Although there are many factors that contribute how long you could age a wine you could easily research your bottle online (there are many helpful websites).
One example of wine aging ever so well, which almost brought a tear down my face upon first sip, is Spring Mountain Vineyard Reserve 1996. And now some needed facts…

** From Napa Valley, Spring Mountain District
** A blend of 81% Cabernet Sauvignon, 16% Merlot, and 3% Petite Verdot
** Aged an astounding 22 months in New French Oak Barrels

I decanted this bad boy for about 2 hours. At first, there were aromas of bright red fruits but as time went on I noticed black fruits coming through, current, and toasty oak. Flavors were rich, firm, silky, and….well simply outstanding! I should note it got even better as time went on. Aromas and flavors evolved which intrigued me to come back for more. By far one of the best bottles I’ve had. So go ahead, find a bottle to age and you’ll taste how well tannins mature, becoming the main course.

Sláinte! TCW  


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