Tannins are know for creating the unpleasant drying experience in the mouth, a polymer of asstringent phenolic compounds. So why are they so revered in wine, how does a tannin become silky or taste like pencil shavings, and where else can we find tannins. To answer all this and more we are joined by BSC: Wine Science student Cal Lee .

Wine of the Week

2018, Luca Bosio ‘Nebbiolo d’Alba D.O.C’, Nebbiolo, Neive, Italy

EN: Apologies, I really botched the name of that wine on air.

A great entry into the world of Nebbiolo from it’s traditional home in the Piemonte region, in the Italian north west. The rustic tannins may seem overwhelming at first but give this wine length and structure allowing the lighter more delicate florals to separate out from the earthier undertones. Current release is 2020 and I wouldn’t ever drink Nebbiolo that’s less than 4 years old, but it will age gracefully for at least 10 years.

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