On Mon, 14 Feb 2005 07:52:05 +0100, Mike Tommasi
wrote:

On Sun, 13 Feb 2005 15:05:51 -0800, Mark Lipton
wrote:

Tom S wrote:
"Art Schubert" wrote in message
...

The words "hard and angular" are just the ones I have been looking for
to describe a wine that I have had for a while. I am rather new at
this so I couldn't quite find a name for what I was tasting. I am
curious if you know what the cause might be?


Underripeness in the fruit, typically.

Tom S



Would it be safe to say, Tom, that the "hard and angular" principal of
underripe fruit is the green tannins?

Mark Lipton

Underripeness in the fruit, yes, but in particular I would say
underripeness of the stems. Sometimes the fruit is ripe but the stems
are green, so if you do not destem there will be very hard tannins,
but even after destemming the seeds will also impart that greenness.



Mike Tommasi, Six Fours, France
email link http://www.tommasi.org/mymail

Very good. I have been de-stemming mine and trying to be especially
gentle with the seeds. We shall see.

Just a small follow-on. From the producer's web site: "Not a 'wimpy'
Pinot, this richly balanced wine has structure, backbone and muscle."

Don't creatures with lots of backbone and muscle tend to bite you?

I suppose once you have made a bunch of it you have to find a way to
convince people to buy it, regardless of its quality. Sad.


Art Schubert
Traverse City, Michigan