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Great wines must be balanced, an integration of concentrated flavors of ripe fruit with firm structure and backbone. In red wines, the backbone mostly comes from tannins, which are a natural component of the skins, seeds and stems of grapes. However, some winemakers are opting to give Mother Nature a boost with tannin additives.
For the full article, check out the new issue of Wine Spectator, on newsstands May 15, 2001.
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