Log In / Join Now

Magazine Archives: July 31, 2005

See Also:

The Rules of Extraction

Coaxing character from the grapes
Daniel Sogg
Issue: July 31, 2005


Think of a grape as a teabag. Both contain flavor compounds that must first be removed from solids in order to impart character to a beverage. With tea, the leaves impart color, flavor and tannins to water. With red wine, grapeskins impart these same qualities to the juice. Compounds in the skin of the grape account for a wine's color, as well as much of its flavor and tannins.

For the full article, check out the new issue of Wine Spectator, on newsstands July 31, 2005.


To continue reading this page, become a WineSpectator.com member today!

Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!


Already a member?


WineRatings+ app: Download now for 300,000+ ratings.