| ||
Sat 2024-12-21
Fri 2024-12-20
Thu 2024-12-19
Wed 2024-12-18
hydroxychloroquine fraud withdrawn Tue 2024-12-17
Sun 2024-12-15
Sat 2024-12-14
Fri 2024-12-13
Thu 2024-12-12
Tue 2024-12-10
Search
Archives
2023
12 11 10 09 08 07 06 05 04 03 02 01
2022
2021
2020
2019
2018
2017
2016
2015
2014
2013
2012
2011
2010
2009
2008
2007
2006
2005
2004
2003
One good site
MDN
Nelson Minar
Blog licensed under a Creative Commons License
|
Good
article about tannins in wine in the SFChron.
(Micro-oxygenation) can make a young sample taste better, but is that
a good thing? I don't think so. Many prominent (Bordeaux) estates that
receive high (Robert W.) Parker scores use micro-oxygenation, and
they're proud of it. But the jury's out about whether it will shorten
(the wines' life).
Today's fashion
in wine is to make wines that are enjoyable right when they're
released. Among other things, that means winemakers are cutting back
on the tannin in wines. All well and good, but we risk losing the joy
of aged wines. I've had some 20 year old California zinfandels that
were simply fantastic, very different from a young zin. I'd hate to
lose that opportunity.
|
|
