What causes the puckering or astringent effect occasionally present following a mouthful of red wine?
Tannins are a natural by-product found in seeds / pips, skins and stems of grapes, as well as from new oak barrels. They are an important component in the production of good red wines because they provide the latter with many fine features, including texture, flavor and structure. Assuming that everything is in balance, tannins serve as a facilitator allowing the wine to age properly over an extended period of time. Decanting will lessen the astringency. Back to top Im looking for a wine to complement a main course / dish. Where might I find such information? Have a look at our Wine Selection section. Though there are countless dishes that do not appear on the list; the intention is to provide an overall view of what should result in a suitable to good selection. Back to top As wines go, whats in at the moment? Whats hot for Appellation Wines these days is Australian Shiraz and Italian Pinot Grigio. Aside from these two wines, we are also noting quite a demand for California Cabernet S
