I said to myself: I already know everything about tannins, but I guess I'll watch this anyway. 15 minutes later ... whoa! what?!?! I gotta go back and pause/study those slides. Thank you! Super informative! Gonna watch this another umpteen times.
Outstanding podcast! The content is accurate, clear and insightful for us in the field of research. You are a true educator. We need more people like you. I appreciate and value your time for organizing such a detailed presentation. Thank you.
Thank you. I'm extremely proud of how this cast turned out, and while I don't know how much this level of detail is important to most of the folks who watch my channel, I always appreciate knowing that there are folks out there who are glad I went as far down the rabbit hole as I did. Thanks again and cheers!
Thank you! Casts like these are my most research-intensive productions, so I don't get to do them as frequently as I would like, but I am particularly proud of most of my technical casts. Thanks again and cheers!
Wow! So much great information! I love a heavy Italian meal with a rich red wine with nice tannins. Congrats on the subscriber milestone too, happy to be one!! Cheers! 🍷
Congrats on reaching the 1k mark. And thanks for always joining my gf and I in our kitchen as we prepare our meals. Your videos make us more wine savvy everyday.
Thank you very much, and I'm honored to play a part in your mealtime routine. I'm a little jealous, too, since all I ever get watch while cooking are cat videos and bad top 10 lists. Cheers!
Well that's a lot of information. I sometimes think I know a lot about wine since I got my CSW certification and have studied for a long time but its nice to hear someone that can give a person a punch in the nose and see that there's alway's more to learn about wine and the little things that get deeper into what some people sometimes think about making wine .Thanks very much for these video's and keep them coming.
I'm glad it was helpful. I just try to get people technical information that remains accessible; so, it's always nice to hear when that works out. Cheers!
Well, thank you for your incredible and faithful support of the channel, especially with all of the excitement you already have to manage on your end. You're much appreciated. Cheers!
Since you mentioned that the darker a red is, the more tannic it is.. I can't help but always seem to think that just because a red is really dark and not translucent, I think it's 'heavy'. Am I going down the wrong path in my thinking there? Please enlighten me :) I mean when you have time of course! Cheers! And you're the reason I follow and listen! Keep up the great content!
Marvin ø, hva skjera? This is not always the case. Take the Nebbiolo grape for example. It is very translucent in color yet one of the most natural tannic grape variety out there. Like the winecaster mentioned in the end. But if you refer to the "heaviness" as in not in the tannin structured way, there are lots of new world wines that seems heavy without the depth in color because of all the additives during process. As well as sugar content 😗🍷
Well I know alcohol content and sugar lends to this 'heavy' feel in the mouth as well, but I want to know does a red being dark, inky, non-translucent lends to a red being 'heavy'.
Hi, thanks for the great question and thanks to +Underneath The Bottle, my Euro-sensei, for tackling it deftly while I was getting some much needed shut-eye! There is a correlation between dark reds and tannins, but only because tannins will help keep an already darkly pigmented red dark and stable in color and not because tannins will darken the wine. I know what you mean about perceiving a red as heavy because it's dark. I don't know of any specific research about this, but I wonder if that perception is the result of a visual-bias that humans might have. After all, in nature opaque things tend to be heavier than translucent things, e.g., muddy water vs. clear water, and perhaps we're wired to perceive darker as heavier. I'm just speculating here, but it would be interesting to see if there's been some visual psychology work done on this. I actually have a friend who has a PhD in Visual Psych; I think I'll run it by him and see what says and then report back. Thanks again and cheers!
Oh man I would be interested in his answer. I was thinking about the visual-bias as well but I needed to check with someone with a lot more knowledge and experience, such as yourself ;D
I've been thinking about a Biodynamics cast for a while, actually. I even have slides and a template prepared for it. The reason I've held off is because I'm not neutral on the subject. I don't think that the claims that many biodynamists make are well supported by evidence. I've typically avoided casts where I take a side on something; so, I've been thinking through how to approach a subject like this in a way that's consistent with what I do in my other casts.
The Unknown Winecaster makes sense. I appreciate the way you shine light on to matters. Keep it up. I’m catching up on all the episodes. Start Wset level 3 in January. Hoping to go for diploma! Many thanks 🙏🏽
Thank you for this video and let me ask you about tannins but little bit offtopic: why during wine degustation wine critics move wine in zone between upper lip and gum. This zone is much more sensetive for tannins then the rest of the mouth but when you make normal sip the wine would never reach this zone. So when you put wine in this zone you taste will be corrupted. I understand that people awere what they are doing but what is the point? To see how much tannins there and is the wine good for aging?
Thanks for the question; it's very thoughtful. Don't think of putting wine in that part of your mouth as "corrupting" your palate but perhaps, better, as accelerating you impression of the wine. If you and I drank a wine at a leisurely pace like we normally drink, it would take us a fair amount of time (and of wine) to come to an accurate impression of the wine's tannin structure. This is acceptable in a casual setting, say where we're sharing a meal with friends and only drinking one or two wines, but in a formal setting involving many wines we don't have the time (or ability, given how much alcohol we would be consuming) to form a judgement in the same way. So, evaluators employ several techniques to accelerate their palate's impression of the wine such as swirling in the mouth, aerating over the tongue, running the wine under the tongue to see if the acid promotes salivation, etc. I hope that's helpful, and thank you again for the question. Cheers!
Although I’ve tried wine every now and then since I was of age, generally I never liked alcohol much except for some wine coolers once available in the late 80’s. I’ve gone years without drinking, and then only socially. I thought there should be a wine I would like and I was particularly drawn to historical connections with wine, especially reds. Every time I tried one, I was disappointed by a sharp, bitter taste vaguely similar to the smell of turpentine or another toxic chemical. I thought, “surely there must be some wine where other flavors make up for the bitterness.” Just recently, I’ve found a couple of whites I found drinkable, and one I like. In trying to learn more and find other wines I might like, I thought your explanation about tannins might help. Well...yes, but now I am a little overwhelmed and confused in that I think I understand I must choose whether to reduce bitterness or astringency, not both. Or maybe I need a very old wine which will be less bitter, less astringent, and less acidic, but much more expensive. The historic aspects of port and Madeira are appealing, maybe I would like those. I think I need to watch this video a few more times. Thank you very much for making it.
Hi and welcome to the channel! There isn't a specific order, but since a lot of the casts are about French and other European wine regions, a lot of people find it helpful to check out the casts on the EU Quality Framework (the first cast) as well as the Quality Frameworks for individual European countries (France, Spain, Italy, Germany, etc.) since a lot of the terms covered there (e.g., appellation, doc, etc.) come up again in the casts on individual regions. Really, though, it's up to you and your interest where you start. Cheers!
I keep seeing conflicting sources about whether sunlight exposure/late harvesting increases or decreases tannin in the skin/seed. Do you have thoughts/knowledge on this matter? Thank you!!
Thanks! I'm actually really proud of that cast. I feel like I accomplished what I wanted to do in terms of getting solid information out there; so, I really appreciate the feedback. Cheers!
ciao amico, I'm so stoked that you responded. I've watched about 20 of your casts and some several times. I particularly loved your Meaning of Life references... which prompted me to send you my current tasting menu. I highly appreciated your pairing recommendations... I'm still updating my wine and food partly based on that. Who am I ? A Californian (Ojai) who lives in europe. I'm a kindergarten teacher and gourmand. I'm cooking right now actually. and it makes me smile to be touch with you man. Have a great holiday and I hope this message finds you well. I really appreciate the content you put out and I love your unique mix of technical advice mixed with the practical - all with a great personal touch. Thanks, Brent
Thanks for the message. I'm an expat Californian (Anaheim) myself, though not nearly as far afield as you. I'm honored to have had any influence on your pairing choices at all, and I enjoyed hearing your thoughts. Thanks for watching, and I'm glad what I do is helpful. I just want people to enjoy wine more, and I know my biggest obstacle was lack of understanding of the culture/lore/general knowledge that goes with wine. So, anything I can do to make that easier on others is something I'm glad to do. Cheers!
Thanks. Aging really isn't well understood, so I don't know if there's enough material to put together a cast. I'll give it some thought, though. Cheers!
Thanks! Sorry I've been M.I.A from my channel as well as everyone else's -- been studying for a certification exam that's about a week away. Looking forward to being back in full swing when that's done. Cheers!
We have a young Syrah that has, according to one Somm, "rip your face off tannins" but i decided to try it at new year, 8 months later, and it was SOOO amazing... silky and velvety, well balanced dried fruit, smoked pork, licorice and coriander. The mystery of what happens in the bottle is a secret the universe can keep, as it helps magnify the beauty of wine and life.
Knowledgeable and honest, high value video !
I said to myself: I already know everything about tannins, but I guess I'll watch this anyway. 15 minutes later ... whoa! what?!?! I gotta go back and pause/study those slides. Thank you! Super informative! Gonna watch this another umpteen times.
This is the best podcast. So glad I Found it!!🎉
Amazing explanation!!! Very technical and precise!!! Thank a lot for your great classes!!!
I have been watching all your videos as a beginner. These are so useful and helpful. Thank you so much!
Outstanding podcast! The content is accurate, clear and insightful for us in the field of research. You are a true educator. We need more people like you. I appreciate and value your time for organizing such a detailed presentation. Thank you.
Thank you. I'm extremely proud of how this cast turned out, and while I don't know how much this level of detail is important to most of the folks who watch my channel, I always appreciate knowing that there are folks out there who are glad I went as far down the rabbit hole as I did. Thanks again and cheers!
I love your videos. Learned a lot about wines thanks to you...
Thank you! Thanks for taking the time to watch and comment. Cheers!
These are some awesome videos you have. Lot's of information, and straight to the point. Thanks for enriching my wine knowledge!
My pleasure! Thanks for watching. Cheers!
thank you so much for this wonderful channel, you're the wine man and you have a wonderful way to explain it. Congratulations!!
Great work! Please more of these technical stuff.
Thank you! Casts like these are my most research-intensive productions, so I don't get to do them as frequently as I would like, but I am particularly proud of most of my technical casts. Thanks again and cheers!
Very informative. Thank you.
Thank you! Loved the details that does not beat around the bush.
Wow! So much great information! I love a heavy Italian meal with a rich red wine with nice tannins. Congrats on the subscriber milestone too, happy to be one!! Cheers! 🍷
Thanks! Loving your channel, too. Cheers!
“A grippy look at Tannins” 😂. Very insightful and informative cast as usual. And yet again, how complex is wine!!
Congrats on reaching the 1k mark.
And thanks for always joining my gf and I in our kitchen as we prepare our meals. Your videos make us more wine savvy everyday.
Thank you very much, and I'm honored to play a part in your mealtime routine. I'm a little jealous, too, since all I ever get watch while cooking are cat videos and bad top 10 lists. Cheers!
Well that's a lot of information. I sometimes think I know a lot about wine since I got my CSW certification and have studied for a long time but its nice to hear someone that can give a person a punch in the nose and see that there's alway's more to learn about wine and the little things that get deeper into what some people sometimes think about making wine .Thanks very much for these video's and keep them coming.
thanks for teaching me more about tannins. This info will helps me understand what characteristics in wine I like and why.
I'm glad it was helpful. I just try to get people technical information that remains accessible; so, it's always nice to hear when that works out. Cheers!
Nicely done! Great podcast, I've been telling a lot of people about this channel
Thank you! Thanks for watching and for spreading the word -- I appreciate all the good buzz I can get. Cheers!
Please could you do a wine cast on oxygen in wine, oxidation and reduction?
Congrats on yet another excellent webcast and 1k subs! Perfect lead in to Piedmont or Nebbiolo! ;-)
Hint taken and gladly received! Look for Nebbiolo in about two casts from now and il Piemonte shortly thereafter. Cheers!
Incredibly grateful for your efforts on any wine topic. Thank you for all you do. 👍
I like these in depth vids
Congratulations on 1K subs my friend!! Thank you for your hard work, making these casts. KANPAI!! 🍷
Well, thank you for your incredible and faithful support of the channel, especially with all of the excitement you already have to manage on your end. You're much appreciated. Cheers!
Dear UW: PLEASE is there any chance you can do a succinct (he he) cast on YEASTS used in winemaking?
Since you mentioned that the darker a red is, the more tannic it is.. I can't help but always seem to think that just because a red is really dark and not translucent, I think it's 'heavy'. Am I going down the wrong path in my thinking there? Please enlighten me :) I mean when you have time of course! Cheers!
And you're the reason I follow and listen! Keep up the great content!
Marvin ø, hva skjera?
This is not always the case. Take the Nebbiolo grape for example. It is very translucent in color yet one of the most natural tannic grape variety out there. Like the winecaster mentioned in the end. But if you refer to the "heaviness" as in not in the tannin structured way, there are lots of new world wines that seems heavy without the depth in color because of all the additives during process. As well as sugar content 😗🍷
Well I know alcohol content and sugar lends to this 'heavy' feel in the mouth as well, but I want to know does a red being dark, inky, non-translucent lends to a red being 'heavy'.
Hi, thanks for the great question and thanks to +Underneath The Bottle, my Euro-sensei, for tackling it deftly while I was getting some much needed shut-eye! There is a correlation between dark reds and tannins, but only because tannins will help keep an already darkly pigmented red dark and stable in color and not because tannins will darken the wine. I know what you mean about perceiving a red as heavy because it's dark. I don't know of any specific research about this, but I wonder if that perception is the result of a visual-bias that humans might have. After all, in nature opaque things tend to be heavier than translucent things, e.g., muddy water vs. clear water, and perhaps we're wired to perceive darker as heavier. I'm just speculating here, but it would be interesting to see if there's been some visual psychology work done on this. I actually have a friend who has a PhD in Visual Psych; I think I'll run it by him and see what says and then report back. Thanks again and cheers!
Oh man I would be interested in his answer. I was thinking about the visual-bias as well but I needed to check with someone with a lot more knowledge and experience, such as yourself ;D
perfect cast! this brings wine chemistry to the wine lover!
Excellent!
Awesome. Thank you!
Thanks for watching and commenting! Cheers!
The Unknown Winecaster ...any chance you’ll get to biodynamic wine making?
I've been thinking about a Biodynamics cast for a while, actually. I even have slides and a template prepared for it. The reason I've held off is because I'm not neutral on the subject. I don't think that the claims that many biodynamists make are well supported by evidence. I've typically avoided casts where I take a side on something; so, I've been thinking through how to approach a subject like this in a way that's consistent with what I do in my other casts.
The Unknown Winecaster makes sense. I appreciate the way you shine light on to matters. Keep it up. I’m catching up on all the episodes.
Start Wset level 3 in January. Hoping to go for diploma!
Many thanks 🙏🏽
Good luck on the Level 3 exam. I'm taking mine very soon. Word of advice: start studying and making notes as soon as you can. Cheers!
Thank you for this video and let me ask you about tannins but little bit offtopic: why during wine degustation wine critics move wine in zone between upper lip and gum. This zone is much more sensetive for tannins then the rest of the mouth but when you make normal sip the wine would never reach this zone. So when you put wine in this zone you taste will be corrupted. I understand that people awere what they are doing but what is the point? To see how much tannins there and is the wine good for aging?
Thanks for the question; it's very thoughtful. Don't think of putting wine in that part of your mouth as "corrupting" your palate but perhaps, better, as accelerating you impression of the wine. If you and I drank a wine at a leisurely pace like we normally drink, it would take us a fair amount of time (and of wine) to come to an accurate impression of the wine's tannin structure. This is acceptable in a casual setting, say where we're sharing a meal with friends and only drinking one or two wines, but in a formal setting involving many wines we don't have the time (or ability, given how much alcohol we would be consuming) to form a judgement in the same way. So, evaluators employ several techniques to accelerate their palate's impression of the wine such as swirling in the mouth, aerating over the tongue, running the wine under the tongue to see if the acid promotes salivation, etc. I hope that's helpful, and thank you again for the question. Cheers!
Although I’ve tried wine every now and then since I was of age, generally I never liked alcohol much except for some wine coolers once available in the late 80’s. I’ve gone years without drinking, and then only socially. I thought there should be a wine I would like and I was particularly drawn to historical connections with wine, especially reds. Every time I tried one, I was disappointed by a sharp, bitter taste vaguely similar to the smell of turpentine or another toxic chemical. I thought, “surely there must be some wine where other flavors make up for the bitterness.”
Just recently, I’ve found a couple of whites I found drinkable, and one I like. In trying to learn more and find other wines I might like, I thought your explanation about tannins might help. Well...yes, but now I am a little overwhelmed and confused in that I think I understand I must choose whether to reduce bitterness or astringency, not both. Or maybe I need a very old wine which will be less bitter, less astringent, and less acidic, but much more expensive.
The historic aspects of port and Madeira are appealing, maybe I would like those.
I think I need to watch this video a few more times. Thank you very much for making it.
I just started listening to the winecast and I'm wondering if there's a certain cast I should start with. Is there an order?
Hi and welcome to the channel! There isn't a specific order, but since a lot of the casts are about French and other European wine regions, a lot of people find it helpful to check out the casts on the EU Quality Framework (the first cast) as well as the Quality Frameworks for individual European countries (France, Spain, Italy, Germany, etc.) since a lot of the terms covered there (e.g., appellation, doc, etc.) come up again in the casts on individual regions. Really, though, it's up to you and your interest where you start. Cheers!
I keep seeing conflicting sources about whether sunlight exposure/late harvesting increases or decreases tannin in the skin/seed. Do you have thoughts/knowledge on this matter? Thank you!!
great one !
Thanks! I'm actually really proud of that cast. I feel like I accomplished what I wanted to do in terms of getting solid information out there; so, I really appreciate the feedback. Cheers!
ciao amico, I'm so stoked that you responded. I've watched about 20 of your casts and some several times. I particularly loved your Meaning of Life references... which prompted me to send you my current tasting menu. I highly appreciated your pairing recommendations... I'm still updating my wine and food partly based on that. Who am I ? A Californian (Ojai) who lives in europe. I'm a kindergarten teacher and gourmand. I'm cooking right now actually. and it makes me smile to be touch with you man. Have a great holiday and I hope this message finds you well. I really appreciate the content you put out and I love your unique mix of technical advice mixed with the practical - all with a great personal touch. Thanks, Brent
Thanks for the message. I'm an expat Californian (Anaheim) myself, though not nearly as far afield as you. I'm honored to have had any influence on your pairing choices at all, and I enjoyed hearing your thoughts. Thanks for watching, and I'm glad what I do is helpful. I just want people to enjoy wine more, and I know my biggest obstacle was lack of understanding of the culture/lore/general knowledge that goes with wine. So, anything I can do to make that easier on others is something I'm glad to do. Cheers!
Maybe a separate video about aging scince I miss the factor sugar in this
Thanks. Aging really isn't well understood, so I don't know if there's enough material to put together a cast. I'll give it some thought, though. Cheers!
Looking for a tanic wine that will wipe the floor with me. Second time viewing this video. Pick up info I missed the 1st time. Congrats on 1k subs.
Thanks! Sorry I've been M.I.A from my channel as well as everyone else's -- been studying for a certification exam that's about a week away. Looking forward to being back in full swing when that's done. Cheers!
We have a young Syrah that has, according to one Somm, "rip your face off tannins" but i decided to try it at new year, 8 months later, and it was SOOO amazing... silky and velvety, well balanced dried fruit, smoked pork, licorice and coriander. The mystery of what happens in the bottle is a secret the universe can keep, as it helps magnify the beauty of wine and life.
Try Petite Sirah or lesser known Tannat
i had no idea about post-fermentation maceration oO