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April 01, 2010


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Great article. It's hard to break yourself out of pre-conceived notions, no less a whole industry. Hopefully the newer generation of wine drinkers will be a bit more open minded than the previous generations.

I think someone is having some fun with us...

1. To this list, I would add, "Vines should be referred to as Varietals, not Varieties", as in "we're putting in 5 acres of Italian vairetals this year."

2. Re: "Wine needs to breathe", we all know that tannins actually take weeks to polymerize, but there is an explanation for the softening effect that is actually credible.

When I probed the brain of Prof. Gavin Sacks,it [he] told me, "Tannins are polyphenolic, which means they have lots of free hydroxyl groups (C-OH). These hydroxyl groups are what bind to salivary proteins.

"Upon exposure to oxygen, the hydroxyl groups will convert to ketones (C=O) which changes the polyphenolics to a class of compounds called quinones. Quinones have no affinity towards salivary proteins."

Thanks Tom. I wish I would have read something like this 13 years ago when I was first starting in the wine business. It would have saved me lots of trouble. Wine is officially de-mystified.

Sorry for the typo in post #3. I can't get in to edit it.


Tom -

Love the April Fools post. Thanks for the laughs.

Oh dear I started to read this and they I looked at the date

what happens to wine if there is no viscosity ?

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