I have been removing seeds via the delestage technique. (not sure of the
proper terminology.) I did notice the tannins were quite a bit less
noticeable, and at an earlier age.(which is one of my objectives right now
since my cellar is pretty empty!) It makes for a less complex wine, and it
seemed to me that the fruit is like a picture without a backdrop. The
tannins sort of give a solid background against which the contours of the
other flavors are more "visible". Not being an expert in any sense of the
word, I'm curious what some of the more knowledgeable members think of that
idea?