In ageable reds, tannins are an important component they serve as both preservative and frame.
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This allowed them to mature more slowly, helping ripen the tannins and fruit evenly.
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Warm, rich and appealing with silky tannins and a nose like a cinnamon dusted black cherry.
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Think wines with spiced black fruits, velvety rims, tannins that purr and a backbone of peppery spice.
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Fruity wines have less tannins and aerating these can actually diminish the fruit taste (Barbera, Burgundy, Pinot, Tempranillo).
Meunier is winning over fans who like its bright, fresh flavor of raspberries and cranberries, balanced with tannins.
Their acids are mouth-watering, while their softer tannins make them easy to drink and don't overpower the food.
Winemaker Jean-Michel Laporte has made a very expressive 2012, with polished tannins and La Conseillante's signature velvety texture.
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This is matched by a lacy elegance, smooth tannins and a bright acidity that gives them power and zing.
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Researcher Dr Richard Bogle said the fruit contained polyphenolics, tannins and anthocyanins - all compounds that could have a beneficial effect.
It was all reflected in the smooth surface of the water, coloured a coffee-black by tannins released from decaying plant life below.
Soft tannins and a pleasing mouth-feel give it both weight and charm.
This added time softened the tannins that can produce harsh, aspirin-like flavors.
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The biggest change that happens with aeration is the mellowing of the tannins, and younger and more tannic wines need the most help.
It always has low tannins and silky feel, and this makes it one of my all-time favorite red wines to drink with no food at all.
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Tannins are derived from both barrels and grapes and while all grapes have tannins, some, such as Cabernet, Nebbiolo and Syrah, possess tannins that are particularly strong.
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The 2001 wine perhaps showed Hillside style at its best at 11 years of age it was still youthful with lots of lush ripe fruit and fine-grain tannins.
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And they all shared the same attributes, said Mr. Goldstein, who offered a list: moderate alcohol, moderate to high acidity, soft tannins and little or no oak.
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As a rule of thumb, I prefer a juicy red wine, something like a Barbera from Piemonte, whose low tannins, high acidity and power cut through the pizza.
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It's a benchmark for what Napa Cabernet can be, incredibly rich and powerful but with soft, silky tannins that seem to be a signature of the Stags Leap appellation.
Of course, the best way to enjoy pizza is at a little local pizzeria overlooking the Bay of Naples, washed down with whatever the restaurant serves, in all likelihood a local Aglianico, a dark-red wine with high acidity and high tannins.
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