Wine terms
Tannins!
August, 2016
Most people probably have heard of tannins, but don’t know what they are all about. Well, tannins are a polyphenol, which we will get into later, but they are the same chemicals that are used to tan animal hides. Ewww!
Tannins and polyphenols are naturally occurring chemicals that are thought to play a role in natural protection by the plant against insect predation. A natural occurring insecticide. These tannins are found in seeds, bark, wood leaves and fruit skins.
To the taste, tannins are astringent, giving a dry puckery almost bitter taste in your mouth. Many describe the feeling in the mouth as if they had fur on their tongue. If you think of drinking tea, particularly tea made from loose tea and steeped for a long time, and you taste some bitterness, that is tannin. Not only is tea high in tannin, so is chocolate, pomegranates and red beans. Think of tasting real dark chocolate, and the bitterness in your mouth, that is tannin.
In wine, tannins are mostly found in red wine and not white wine. This is because commercial red wines are fermented with skins and seeds. Whereas with white wine the skins, are removed before fermentation in order that no off colour is present. The tannins in red wine will come from the skins and seeds. Of course, many of the wine kits we sell do come with a crushed grape pack that will provide, and result in a more tannic wine. White wines may have tannins in them if the wine is age in oak barrels. This is particularly true of many chardonnays.
Certain red wines are particularly high in tannins as the variety of grape is high in tannins. Examples of wine with higher tannins are Nebbiolo, Cabernet Sauvignon, Montepulciano and Petit Verdot. Wines that are low in tannins are Barbera, Zinfandel, Pinot Noir and Merlot.
Interestingly wine tannins restrict oxidation, the nature of polyphenols, and therefore many of the proclaimed health benefits from red wine are due to this characteristic. Unfortunately for tea drinkers, the tannin in tea does not share the same oxidation characteristic. There is some controversy with regards to tannins causing migraine headaches in some people. Tannins are known to constrict blood vessels. If headaches from wine are a problem for some, they may want to focus on low tannin red wines, or white wine not aged in oak.
Tannins and polyphenols are naturally occurring chemicals that are thought to play a role in natural protection by the plant against insect predation. A natural occurring insecticide. These tannins are found in seeds, bark, wood leaves and fruit skins.
To the taste, tannins are astringent, giving a dry puckery almost bitter taste in your mouth. Many describe the feeling in the mouth as if they had fur on their tongue. If you think of drinking tea, particularly tea made from loose tea and steeped for a long time, and you taste some bitterness, that is tannin. Not only is tea high in tannin, so is chocolate, pomegranates and red beans. Think of tasting real dark chocolate, and the bitterness in your mouth, that is tannin.
In wine, tannins are mostly found in red wine and not white wine. This is because commercial red wines are fermented with skins and seeds. Whereas with white wine the skins, are removed before fermentation in order that no off colour is present. The tannins in red wine will come from the skins and seeds. Of course, many of the wine kits we sell do come with a crushed grape pack that will provide, and result in a more tannic wine. White wines may have tannins in them if the wine is age in oak barrels. This is particularly true of many chardonnays.
Certain red wines are particularly high in tannins as the variety of grape is high in tannins. Examples of wine with higher tannins are Nebbiolo, Cabernet Sauvignon, Montepulciano and Petit Verdot. Wines that are low in tannins are Barbera, Zinfandel, Pinot Noir and Merlot.
Interestingly wine tannins restrict oxidation, the nature of polyphenols, and therefore many of the proclaimed health benefits from red wine are due to this characteristic. Unfortunately for tea drinkers, the tannin in tea does not share the same oxidation characteristic. There is some controversy with regards to tannins causing migraine headaches in some people. Tannins are known to constrict blood vessels. If headaches from wine are a problem for some, they may want to focus on low tannin red wines, or white wine not aged in oak.
Wine terms - Punt and Ullage
May, 2014
This month we would like to get real “geekie” and discuss 2 terms that will likely endear you to many at your next get-together with colleagues. Just kidding!
The first is “punt”, and no we don’t mean the football term. In this case it refers to the indent or dimple on the bottom of a wine bottle. As wine makers, we have come to hate wine bottle punts because when using a stem bottle filler the bottom will keep slipping off the punt.
Why is there a punt on the bottom of the bottle? Well, it originates back to the day when wine bottles were made by glass blowers and the punt increased the strength of the bottle and also allowed it to stand upright better. Nowadays with mechanical bottle production, the punt is no longer necessary; however it is a gimmick to make the bottle more attractive or differentiated. In, other words it serves no purpose. So, here is a tip, if you are to give away any wine bottles, give the bottles with huge punts away first.
Ullage is another geekie term. It is essentially the unfilled space in any container. For wine makers it is the space, or air between the bottom surface of the cork and the surface of the wine. The term also applies to any other liquid that is stored or sold in a container. For wine makers it is important to fill your bottles and leave an ullage equal to the width of 2 fingers. Of course you do not want to have too much ullage as oxygen present in the headspace can result in undesirable oxidation. Ullage is necessary to allow for normal expansion and contraction of the wine.
The first is “punt”, and no we don’t mean the football term. In this case it refers to the indent or dimple on the bottom of a wine bottle. As wine makers, we have come to hate wine bottle punts because when using a stem bottle filler the bottom will keep slipping off the punt.
Why is there a punt on the bottom of the bottle? Well, it originates back to the day when wine bottles were made by glass blowers and the punt increased the strength of the bottle and also allowed it to stand upright better. Nowadays with mechanical bottle production, the punt is no longer necessary; however it is a gimmick to make the bottle more attractive or differentiated. In, other words it serves no purpose. So, here is a tip, if you are to give away any wine bottles, give the bottles with huge punts away first.
Ullage is another geekie term. It is essentially the unfilled space in any container. For wine makers it is the space, or air between the bottom surface of the cork and the surface of the wine. The term also applies to any other liquid that is stored or sold in a container. For wine makers it is important to fill your bottles and leave an ullage equal to the width of 2 fingers. Of course you do not want to have too much ullage as oxygen present in the headspace can result in undesirable oxidation. Ullage is necessary to allow for normal expansion and contraction of the wine.