N ow take a taste of a young Cabernet Sauvignon, and chances are you'll feel a similar sensation. T annins in wine come primarily from the grape, although aging wine in oak barrels can also impart a dose of the puckery stuff. Tannins also act as antioxidants, naturally preserving the wine during its maturing years. N ot all tannic wines evolve into stylish maturity, however. If a wine is merely tannic without fruit in its youth, it isn't likely to become a thing of beauty with age.
Balance is the key.
And serving a youthfully tannic wine with rare red meat will also go a long way to ameliorate that rough tannic astringency. Register for our Newsletter to receive more updates and wine-tour planning info. Copyright 1999-2001 Susan R. O'Hara. All rights reserved.