A Guide to Wine Faults – Sediment

Sediment That gritty-stuff resting at the bottom of some wine bottles shouldn’t really be viewed as a true wine fault. Let’s go back to science class for a minute: Sediment comes about when naturally occurring tannins in a wine polymerize (cling together), making them larger and therefore more visible. This is a good indication that the acids and flavors of a wine have started to change and mellow out a little more. For this reason…

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What Are Tannins?

Tannins; the same natural chemical found in tree bark, wood, tea, and used in the tanning process on animal hides therefore turning them into leather, is the same as what’s in your glass of Cabernet.  Tannic acid reacts with proteins in your mouth giving you that astringent-type feeling, that almost puckery-type sensation. If you’ve ever watch someone tasting a heavily tannic wine, such as Napa Cabernet or Italian Barolo, note that their facial expressions would…

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Short Answers to the 5 Most Commonly Asked Wine Questions

Should this wine be decanted? Yes, it probably should. I’m a big advocate for decanting / aerating, I try and do it as much as possible in my home; but then again I use a Soiree (saves washing-out a full decanter). Generally speaking, full-bodied and aged-reds are the only wines which are nominated for promotion to the decanter; this in order to either remove it from its sediment, or to increase its surface area, therefore…

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