Tannins are a crucial element in understanding how wine looks, tastes, and feels. They contribute to a wine’s structure, ...

If you've ever left a teabag soaking too long or eaten a thick-skinned grape and wondered about the sharp, grassy sensation interfering with the sweetness, you're familiar with tannins.

We all love the idea of a fantastic vintage that's uncorked at the perfect moment, but does all wine really taste better with ...

In nearly every question and answer session following a wine appreciation class, questions like: ‘What makes those old red wines so great? How can a 50 year old wine be ...

Development of rapid analytical method using chromatography and spectrometry to determine procyanidin concentration in both ...

Tannin is a good guess ... so it's much more abundant in red than white wines because red grape skins are left in longer during the fermentation process than white grape skins.

Across Campania and Basilicata, the Aglianico grape is the leading red variety where it showe itself capable of outstanding ...

Hello Prince Albert! If I had to pick one single country in the world where I get my wine from until the end of my days, it might have to be Italy.

Stemmy: Describes a wine with green flavors of unripe fruit or wood, frequently a result of a wine being fermented too long with the grape stems. Structure: Related to the mouthfeel of a wine, ...