chapter 7 wine texture characteristics – tannin, oak, and body
TRANSCRIPT
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Chapter 7Wine Texture
Characteristics – Tannin, Oak, and
Body
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Chapter 7 Outline
• Aperitif: The exemplary nature of a symbiosis between dishes and Cognacs.
• Textures in Wine
• Tannin
• Mouth-feel Wheel
• The Impact of Oak
• Overall Wine Body
• Maturity, Micro-Oxygenation, and Other Factors
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Chapter 7 Key Concepts
•Smooth to rough mouth-feel continuum
•“Bigness” in wine – alcohol and other factors
•A reverse marinade – oak•Definitions and descriptions
of body
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The Key Texture Elements in Wine
• Primary wine texture areas: a feeling of lightness or richness, a feeling of smoothness or roughness, and the impact of temperature.
• Texture can be described as: body, power, astringency and structure.
• The primary wine texture considerations in the paring process are defined as an evaluation of: tannin level, level of alcohol, presence and level of oak, and an overall feeling of body.
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Additional Wine Characteristics that
provide a Sense of TextureAdditional characteristics to tannin and
alcohol level that could provide a sense of texture might be:
• oak, • extract, • maturity, • micro-oxygenation, • and overall body/ sensation of body
(ranging from thin, light, moderate, full, or heavy).
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Tannin
• This astringent sensation can be described as a puckery feeling in the mouth.
• A defining factor in where a wine falls on the smooth (soft) to rough (hard) continuum.
• Primarily based on the type of grape used, but also length of soak during winemaking, aging in wood, and the age of the wine itself.
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Tannin (2)
• Residual sweetness in wine lessens the perception of astringency, while sourness in wine heightens its perception.
• Highly tannic wine provides a gripping mouth-feel and a coarse textural feeling.
• Many food textures block the taste buds and make the impact of tannin less than desirable.
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Is Tannin an Element in White and Red Wines?
• White wines generally have little or no tannin.
• When tannin is present in white wine, it is usually imparted during the aging process from newer oak barrels.
• Red wines made from thicker-skinned grapes generally have the most tannin.
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Key Factors Driving Alcohol Levels in Wine
• Warmer growing regions create riper grapes, which contain a higher level of sugar content.
• During the fermentation process this higher sugar content converts to higher alcohol and ultimately to a ‘bigger’ feeling of body in the finished wine.
• Table wines contain somewhere between 7 to 15 percent alcohol
• Fortified wines contain somewhere between 17 and 22 percent alcohol.
• A noticeable difference in light, moderate and high alcohol wines can be found by assessing the warming sensation in the mouth.
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Ascending Tannin Fabric References for Tannin and
Alcohol LevelsValue Value
BandBandTannin Tannin
SensationsSensationsAlcohol Alcohol
LevelLevel
0-2 Silk less than 7%
2-4 Velvet 7%-9%
5-6 Suede 10%-12%
7-8 Corduroy 12.5%-14.5%
9-10 Burlap 15% or higher
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The Impact of Oak
• The addition of oak in wine can be thought of as a brining technique or reverse-marinade for wine.
• Oak barrels provide a solid agent that imparts flavor, color, aroma and body to wine.
• The wine maker may use oak during the fermentation and aging process.
• Oak has a great effect on the texture of the finished product.
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The Impact of Oak (2)
• When attempting to identify oak, wines are usually categorized as having little, moderate, or heavy oak character.
• Traditionally, New World wines have tended to have a stronger oak than many Old World wines.
• An indicator of oak aging is price.• Aging in oak reduces the acidity level in
white and red wines.• Oaked wines work well with high “texture
cooking methods”.
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Overall Body of Wine• Tannin, alcohol, oak, extract, sugar and
other elements work together to create a feeling of body in wine.
• Extract is basically particles of fruit that remain suspended in a finished wine.
• A definition of body refers to the consistency or viscosity of wine that is derived through tactile sensations in the mouth.
• It provides an impression of weight, size and volume in the mouth.
• Body style in wine and food is an important factor for creating a synergistic relationship with food.
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Levels of Overall Body in Wine
• ThinThin: Lacking in body – devoid of tannin, low in alcohol and no oak.
• Skim Milk and some Riesling, Chenin Blanc, Gavi, Fendant, and some sparkling wines. Value band of 0-2.
• LightLight: Agreeably light in body with relatively low tannin, alcohol and oak.
• 1% or 2% Milk and Semillon, Sauvignon Blanc, Gewurztraminer, no oak Chardonnay, Beaujolais Nouveau. Value band of 2-4.
• ModerateModerate: Body that is identifiable in an intermediate level with sufficient amounts of tannin, alcohol and/or oak.
• Whole Milk and Pinot Noir, oaked Chardonnay, no oak Barbera. Value of band of 4-6.
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Levels of Overall Body in Wine Continued (2)
• Full:Full: Body in which elements of tannin, alcohol or oak are unmistakably identified and with much emphasis. A feeling of big, and bold body and structure.
• Half-and-Half and Cabernet Franc, Zinfandel, Syrah, Merlot, and oaked Chianti. Value band of 6-8.
• Heavy:Heavy: A very robust and rich body with high tannin, high alcohol, heavy oak and an unmistakable feeling of strong, heavy texture.
• Whipping Cream and some Cabernet Sauvignon, Barolo, Port, Late Harvest Zinfandel, Cabernet Franc Ice Wine. Value band of 8-10.
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Aging Wine
• The length of time that wine has been aged in the bottle has a substantial impact on its texture.
• During the aging process, tannins become smoother and less harsh.
• Most premium red wines will improve in flavor, bouquet and smoothness as they age.
• Light, high temperatures, and air are all potentially harmful when aging wine.
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Other Factors that Impact Tannin
• Most New World wines are formulated to be ready to consume immediately.
• A recent trend in New and Old World wines is to use micro-oxygenation to obtain softer tannins and easier drinking in young wines.
• Another method of lowering tannin levels in younger wines is the practice of early harvest in warmer climates.
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Chapter 7
Lagniappe“Something extra”
Wine Tannin, Body and Prickling
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Tannins
• The term tannin is derived from the leather industry.
• Plant extractions were used to create a reaction with animal hide and produce leather.
• Most of the compounds used to create tannin in wine are contained in the grape skins.
• Tannins are responsible for the drying or puckery sensation of red wine.
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Extraction Rate
• The extraction of color and tannin is derived by the length of skin contact.
• Color pigments are extracted faster than tannin molecules.
• Tannin will continue to be extracted for as long as the wine is in contact with the skin.
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Skin Contact Treatments• No skin contactNo skin contact = immediate separation
creating blanc de noir and blush wines.• Short skin contactShort skin contact = a few hours to 24
hours prior to fermentation. May be called rosé in color and style.
• Long skin contactLong skin contact = during fermentation and can last from 3-4 days (light red wine), 14-21 days (common amount) and even 4-5 weeks for powerful, age worthy, tannic red wines.
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Varietal Color and Tannins
• Some grapes have intense tannic and color characteristics: Carignane, Petitie Sirah, Cabernet Sauvignon, Zinfandel, etc.
• Some are less tannic and color intensity: Dolcetto, Gamay, Lemberger, Pinot Noir, etc.
• Color can vary from one season to the next depending on growing season and ripeness.
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Carbonic Maceration
• A technique to produce softer red wines with good color and varietal aromas.
• A fermentation process that uses natural enzymes in berry cells to transform sugar in grapes to ethanol.
• The grapes are placed in a tank, uncrushed with stems. The tank is filled with C02 gas during the process to decrease oxygen contact.
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Carbonic Maceration (2)
• After several days, the grapes are pressed and left to finish fermentation to desired dryness.
• This process is used primarily in France (Beaujolais Nouveau) but sometimes used in North America with Pinot Noir grapes to maximize aromas.
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Blending• Blending wine press runs is done for a
variety of reasons.• It can be done to overcome deficiencies,
defects, create better balance and enhance complexity.
• High concentrations of tannins, high pH, volatile acidity and flat tastes can be addressed through blending.
• Blending can be done before fermentation or at any stage thereafter.
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Tannins and Astringency• An astringent sensation can take up to
15 second to be detected initially in a wine.
• The sensation is not localized in one area of the mouth.
• The perceived intensity will increase after repeated sampling of a wine or carryover to wines that follow.
• Expects disagree as to whether astringency should be based on the first taste or after several samplings.
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Additional Reading
Jackson, R.S. (2000). Wine Science. San Diego, CA: Academic Press.
Margalit, Y. (2004). Concepts in Wine Technology. San Francisco, CA: The Wine Appreciation Guild, Ltd.