the time ever day but there’s no snobbery about it. They literally drink the same wine every night, in a cup, with no talk of tannins or bouquets (which seems to me to be a much more American that European pasttime, despite...

kinda fragrant and there is still some tannins left in the sauce- though but the sauce boiled down to very nice consistency... I wanted to use up the wine from the night before and i wish i didn’t. any pointers to fix this?...

, hints of some gaminess, full black fruit flavor with peppery finish, moderate tannins but not too astringent.

it’s clear to me that heat isn’t a problem for all. I can often work my way through something that’s too jammy, or underripe at the other extreme (helpful foods exist for both cases); air and red meat will often...

makes any decent and successful food and wine pairing virtually impossible. How can anyone get full enjoyment from starting off with a full bodied red for a meat course and then follow up by a light fruity white for a...

and the tannin had just mellowed perfectly. A few hours earlier for breakfast I had fresh blueberries I bought from Rainbow Orchard and there was not mistaking this wine had a strong note exactly like that. The only wierd thing...

. We have a cabin in the Cascades with well water, and, while perfectly harmless, it’s so full of tannin or whatever the hell from trees that it’s orange. Undrinkable; tastes like weak tea and dirt. The stain from...

change. Be more geeky, and try to taste and memorize how various wines are characterized, by smelling and tasting “wine ” flavors like, coffee, chocolate, citurs fruits, berries, etc. So when those fancy descriptors...

Interesting observations, but I respectfully beg to differ. First of all wine is not a condiment, it is a food full of proteins, enzymes, carbohydrates, sugars, dead yeast cells, a myriad of acids, wood tannins if the wine is...

taken a lesson from the Bordelais in extracting more supple and ripe tannins and using French oak barriques, plus achieving riper and denser fruit from low yields to cloak the firm strucutre. Top producers besides VS (Alion...

Actually sommeliers judge wine, not food, and texture is usually an element in addition to taste (viscosity, the mouthfeel of tannin, etc.).

Hate regular raisins, LOVE golden raisins. If I see them as an ingredient, I’m sold. Regular ones have, I think, tannins that are the same reason I dislike most red wine, although I like most whites. Limited kitchen space...

residual from the grapes or added) as an “old world” styled wine, but they taste sweeter because they lack balance from acid (sour) and tannins (bitter). This style may appeal to some people because they like fruity...

that California Indians leeched the tannin out of acorns in order to use them for food. Each region seems to have had mostly ample foodstuffs; it is just that so many of the cooking methods have been lost.

My taste is for really really really delicious wine. Ok: ............go! What do I find delicious, you ask? Well, not a certain grape. Not a certain acidity. Not a certain age. Not a certain region. Not a certain tannin level. Not...