On Feb 12, Mark Lipton wrote:
What does 'fat' vs. 'lean' mean, in a wine? *Can
anyone recommend an example of each, which
I can taste side by side? *Label and vintage, please.
Sorry, I forgot about this one.
Fat vs. lean refers to the level of acidity in the wine. *A wine high in
acidity will taste "lean"; one low in acidity "fat." *This is further
modified by the degree of extraction (phenolic extract or dry extract)
in that wine, with the greater extraction reducing perceived leanness
ok, that's helpful.
A good example of a "lean" wine is almost any Italian white
wine. *Pick up the latest vintage of a Bolla Soave.
For a "fat" wine, try a cheap Aussie Shiraz. *The lastest
version of Yellowtail Shiraz should serve admirably in that
regard (once you get past the sweetness
of the residual sugar).
Also, what does structure mean?
Structure refers to the combination of acidity and tannins,
especially in the context of red wine, that help make a wine
ageworthy. *From a sensory perspective, structure is
associated with increased astringency
(bitterness) and increased sourness (acidity). *A highly structured
wine won't be very pleasant to taste in its youth, in most cases.
That brings up another question - which wines are
selected for aging, why, how? Which you've addressed.
Is a wine produced with storage in mind, or is that
decided after it comes out of the barrel?
I mostly avoid red wines, on account of the tannins.
That signals a wine intended for aging, to smooth
out. But overwhelmingly, people drink them young.
I don't get it - they enjoy a beverage which makes
Can you a suggest a wine which is acidic but not
tannic, and vice versa?
If you have more questions of this sort, you might want to invest
in a good general knowledge guide to wine, such as Karen
MacNeil's Wine Bible or Making Sense of Wine by Matt Kramer.
Will do -