WINE TERMS
A
|
B
|
C
|
D
|
E
|
F
|
G
|
H
|
I
|
J
|
K
|
L
|
M
|
N
|
O
|
P
|
Q
|
R
|
S
|
T
|
U
|
V
|
W
|
X
|
Y
|
Z
tannins [TAN-ihns] Any of a group of astringent substances found in the seeds, skins, and stems of grapes, as well as in oak barrels, particularly new ones. Tannins are part of a grouping technically called PHENOLIC COMPOUNDS. They are important in the production of good red wines because they provide flavor, STRUCTURE, and TEXTURE and, because their antioxidant traits contribute to long and graceful AGING. Tannins often give young wines a noticeable astringency, a quality that diminishes as the wine ages, mellows, and develops character. Wines with excessive tannins are referred to as tannic. Related Links: punching down, sediment, Limousin, Rasteau
© Copyright Barron's Educational Services, Inc.
1995 based on THE WINE LOVER'S COMPANION, by Ron Herbst and Sharon Tyler Herbst. |
WINE TERMS: T< S T U >
RELATED VIDEO |
E-Mail 
Digg this!
del.icio.us
Video Index
Wine 101
Wine Talk
Wine Regions
Tastings
- Amarone
- Barbera
- Barolo
- Brunello
- Cabernet Sauvignon
- Champagne/Sparkling Wine
- Chardonnay
- Chenin Blanc
- Dolcetto
- Dessert Wines
- French Colombard
- Fume Blanc
- Gewurztraminer
- Grenache
- Marsanne
- Merlot
- Mourvedre
- Muscat
- Nebbiolo
- Petite Sirah
- Pinot Blanc
- Pinot Gris
- Pinot Noir
- Riesling
- Sangiovese
- Sauvignon Blanc
- Semillon
- Syrah
- Viognier
- Zinfandel
- Bordeaux
Varietals
- Albarino
- Barbera
- Barolo
- Cabernet Franc
- Cabernet Sauvignon
- Chardonnay
- Chianti
- Chenin Blanc
- Dolcetto
- Fume Blanc
- Garganega
- Gewurztraminer
- Grenache
- Malbec
- Marsanne
- Merlot
- Mourvedre
- Muscat
- Muscatel
- Nebbiolo
- Pinot Blanc
- Pinot Gris
- Pinot Meunier
- Pinot Noir
- Petit Verdot
- Petite Sirah
- Riesling
- Rioja
- Roussanne
- Sangiovese
- Sauvignon Blanc
- Semillon
- Shiraz
- Tempranillo
- Syrah
- Torrontes
- Viognier
- Zinfandel
Food
Travel
Wine Scene
