I think I've overused the word, "nasty" to describe something I don't
like. I'm looking for a word to describe "bitter." I don't think
bitter comes from an overdoes of tannins, maybe it does, I don't
know.

As I prefer dry red wine, almost never sweet, so I'm used to wines not
being sweet.

I've not noticed that bitter relates to purple wines, tho.
I almost never like purple wines -- wonder if that's just me -- or if
it really means something.

Questions, questions, questions.
Thanks for any comments.
Dee

Dee Dee wrote:

> I've not noticed that bitter relates to purple wines, tho.
> I almost never like purple wines -- wonder if that's just me -- or if
> it really means something.

My favorite reds are deep, very dark red or purple. However, every now
and then I drink a wine that looks rather pale but is huge. I've never
understood how that can be.

On Apr 3, 11:50 pm, miles > wrote:
> Dee Dee wrote:
> > I've not noticed that bitter relates to purple wines, tho.
> > I almost never like purple wines -- wonder if that's just me -- or if
> > it really means something.
>
> My favorite reds are deep, very dark red or purple. However, every now
> and then I drink a wine that looks rather pale but is huge. I've never
> understood how that can be.

The wine color I like best goes more to a dark red/rust color;
sometimes a lighter-than-dark red/rustcolor. I really don't know what
this means either. Maybe I need a 101 wine course (or more reading).
Dee

In article >, says...
>
>Dee Dee wrote:
>
>> I've not noticed that bitter relates to purple wines, tho.
>> I almost never like purple wines -- wonder if that's just me -- or if
>> it really means something.
>
>My favorite reds are deep, very dark red or purple. However, every now
>and then I drink a wine that looks rather pale but is huge. I've never
>understood how that can be.

Strange that you should mention this. I have some btls. of Gigondas, that
appear to be a Rose, but will know your socks off. I have to caution folk,
when I serve it, as it tastes far more hearty, than the color belies.

As for the OP's question: I think that "bitter" is a good descriptor for a
wine that is too tannic. While I love my big reds, and drink some too young,
when I hit one that is truly bitter, it is not to my liking. For the most
bitter taste experience, that I can ever recall, try chewing a lemon seed. I
love the tartness of fresh lemon, but bite into just one seed, and I am ruined
for the night.

Hunt

Maybe the word you are looking for is "astringent", which DOES result
from tannins. If you swill the wine round your gums, astringency
increases the friction between you gums and teeth. It's not a taste
in itself.

--
Steve Slatcher
http://pobox.com/~steve.slatcher

In article >,
says...
>
>Maybe the word you are looking for is "astringent", which DOES result
>from tannins. If you swill the wine round your gums, astringency
>increases the friction between you gums and teeth. It's not a taste
>in itself.
>
>--
>Steve Slatcher
>http://pobox.com/~steve.slatcher

Good descriptor. To me, that tannin "feel," is best related to with a common
event in my youth. We'd buy ice cream at a local shop, and it came with a
wooden spoon. So long as one had the ice cream on this spoon, all was good,
but lick the empty spoon, and it felt as though you had "felt" on your tongue.

I find that now, my tongue "sticks" to my upper palate and to my teeth, if the
wine is too tannic.

Hunt

In article >, (Hunt)
wrote:

> In article >,
> says...
> >
> >Maybe the word you are looking for is "astringent", which DOES result
> >from tannins. If you swill the wine round your gums, astringency
> >increases the friction between you gums and teeth. It's not a taste
> >in itself.
> >
> >--
> >Steve Slatcher
> >http://pobox.com/~steve.slatcher
>
> Good descriptor. To me, that tannin "feel," is best related to with a common
> event in my youth. We'd buy ice cream at a local shop, and it came with a
> wooden spoon. So long as one had the ice cream on this spoon, all was good,
> but lick the empty spoon, and it felt as though you had "felt" on your
> tongue.
>
> I find that now, my tongue "sticks" to my upper palate and to my teeth, if
> the
> wine is too tannic.
>
> Hunt

Not all tannins are the same to me. Some are dusty or dry, some bitter
and some having integrated with age simply add to the taste and mouth
feel of the wine

On Apr 4, 10:21 pm, (Hunt) wrote:
> In article >,
> says...
>
>
>
> >Maybe the word you are looking for is "astringent", which DOES result
> >from tannins. If you swill the wine round your gums, astringency
> >increases the friction between you gums and teeth. It's not a taste
> >in itself.
>
> >--
> >Steve Slatcher
> >http://pobox.com/~steve.slatcher
>
> Good descriptor. To me, that tannin "feel," is best related to with a common
> event in my youth. We'd buy ice cream at a local shop, and it came with a
> wooden spoon. So long as one had the ice cream on this spoon, all was good,
> but lick the empty spoon, and it felt as though you had "felt" on your tongue.
>
> I find that now, my tongue "sticks" to my upper palate and to my teeth, if the
> wine is too tannic.
>
> Hunt

Interesting. I relate to astringency by analogy too. When I lived in
Hawaii there was a tree called Java plum, the fruit of which was
severely astringent. That's how I know what astringency is, and it is
what I am reminded of when I notice the astringency of wine -- or
anything else.

Andy

On Apr 3, 11:16 pm, "Dee Dee" > wrote:
> I think I've overused the word, "nasty" to describe something I don't
> like. I'm looking for a word to describe "bitter." I don't think
> bitter comes from an overdoes of tannins, maybe it does, I don't
> know.
>
> As I prefer dry red wine, almost never sweet, so I'm used to wines not
> being sweet.
>
> I've not noticed that bitter relates to purple wines, tho.
> I almost never like purple wines -- wonder if that's just me -- or if
> it really means something.
>
> Questions, questions, questions.
> Thanks for any comments.
> Dee



'Bitter' is one of the basic taste sensations.

http://pbskids.org/zoom/activities/sci/tonguemap.html

On Apr 4, 4:16 am, "Dee Dee" > wrote:
> I think I've overused the word, "nasty" to describe something I don't
> like. I'm looking for a word to describe "bitter." I don't think
> bitter comes from an overdoes of tannins, maybe it does, I don't
> know.
>
> As I prefer dry red wine, almost never sweet, so I'm used to wines not
> being sweet.
>
> I've not noticed that bitter relates to purple wines, tho.
> I almost never like purple wines -- wonder if that's just me -- or if
> it really means something.
>
> Questions, questions, questions.
> Thanks for any comments.
> Dee

My husband, Edward, is a red wine man but usually prefers to drink
Burgundy. He says he finds some Clarets have a harsh aftertaste.
However, he has been drinking a 1979 Chateau Musar (Labannon) and all
he does is purr as he is sipping, so I suppose there is no aftertaste
there!!!

Judith

On 8 Apr 2007 05:36:44 -0700
" > wrote:

> On Apr 4, 4:16 am, "Dee Dee" > wrote:
> > I think I've overused the word, "nasty" to describe something I don't
> > like. I'm looking for a word to describe "bitter." I don't think
> > bitter comes from an overdoes of tannins, maybe it does, I don't
> > know.
> >
> > As I prefer dry red wine, almost never sweet, so I'm used to wines not
> > being sweet.
> >
> > I've not noticed that bitter relates to purple wines, tho.
> > I almost never like purple wines -- wonder if that's just me -- or if
> > it really means something.
> >
> > Questions, questions, questions.
> > Thanks for any comments.
> > Dee
>
> My husband, Edward, is a red wine man but usually prefers to drink
> Burgundy. He says he finds some Clarets have a harsh aftertaste.

Clearly he is drinking the wrong clarets! Stick to the right bank, perhaps.

> However, he has been drinking a 1979 Chateau Musar (Labannon) and all
> he does is purr as he is sipping, so I suppose there is no aftertaste
> there!!!
>

Many of us have found Musar's of this era to be excellent. I liked the '81.
The problem with Hochar's wines, especially in more recent years, has been
a vast amount of bottle variation. Sadly this can make buying Musar a bit
of a crap shoot.

Personally I have stopped buying Musar, and with some regret.

-E
--
Emery Davis
You can reply to ecom
by removing the well known companies
Questions about wine? Visit http://winefaq.hostexcellence.com

Emery Davis wrote:

>
> Many of us have found Musar's of this era to be excellent. I liked the '81.
> The problem with Hochar's wines, especially in more recent years, has been
> a vast amount of bottle variation. Sadly this can make buying Musar a bit
> of a crap shoot.
>
> Personally I have stopped buying Musar, and with some regret.
>
> -E
That explains my less than stellar opinion of the wine! It was
disappointing to me after reading good things to open a bottle that was
at best forgettable As a matter of fact, I had forgotten it until it
popped up in this thread :-)

On Apr 8, 2:57 pm, Joseph Coulter > wrote:
> Emery Davis wrote:
>
> > Many of us have found Musar's of this era to be excellent. I liked the '81.
> > The problem with Hochar's wines, especially in more recent years, has been
> > a vast amount of bottle variation. Sadly this can make buying Musar a bit
> > of a crap shoot.
>
> > Personally I have stopped buying Musar, and with some regret.
>
> > -E
>
> That explains my less than stellar opinion of the wine! It was
> disappointing to me after reading good things to open a bottle that was
> at best forgettable As a matter of fact, I had forgotten it until it
> popped up in this thread :-)

That's an awful shame, we have only drank the 79. It would be
interesting to compare it with a bottle of a more recent vintage.

On Apr 8, 1:46 pm, Emery Davis > wrote:
> On 8 Apr 2007 05:36:44 -0700
>
>
>
>
>
> " > wrote:
> > On Apr 4, 4:16 am, "Dee Dee" > wrote:
> > > I think I've overused the word, "nasty" to describe something I don't
> > > like. I'm looking for a word to describe "bitter." I don't think
> > > bitter comes from an overdoes of tannins, maybe it does, I don't
> > > know.
>
> > > As I prefer dry red wine, almost never sweet, so I'm used to wines not
> > > being sweet.
>
> > > I've not noticed that bitter relates to purple wines, tho.
> > > I almost never like purple wines -- wonder if that's just me -- or if
> > > it really means something.
>
> > > Questions, questions, questions.
> > > Thanks for any comments.
> > > Dee
>
> > My husband, Edward, is a red wine man but usually prefers to drink
> > Burgundy. He says he finds some Clarets have a harsh aftertaste.
>
> Clearly he is drinking the wrong clarets! Stick to the right bank, perhaps.
>
> > However, he has been drinking a 1979 Chateau Musar (Labannon) and all
> > he does is purr as he is sipping, so I suppose there is no aftertaste
> > there!!!
>
> Many of us have found Musar's of this era to be excellent. I liked the '81.
> The problem with Hochar's wines, especially in more recent years, has been
> a vast amount of bottle variation. Sadly this can make buying Musar a bit
> of a crap shoot.
>
> Personally I have stopped buying Musar, and with some regret.
>
> -E
> --
> Emery Davis
> You can reply to
> by removing the well known companies
> Questions about wine? Visithttp://winefaq.hostexcellence.com- Hide quoted text -
>
> - Show quoted text -

We haven't had a bad bottle yet, but we only have the 1979 vintage and
have not tried any later years, I will certainly bear your comments in
mind as it is too expensive to take a chance.