Hello there! I'm Dr. Vinifera, but you can call me Vinny. Ask me your toughest wine questions, from the fine points of etiquette to the science of winemaking. And don't worry, I'm no wine snob—you can also ask me those "dumb questions" you're too embarrased to ask your wine geek friends! I hope you find my answers educational, empowering and even amusing. And don't forget to check out my most asked questions and my full archives for all my Q&A classics.
Dear Dr. Vinny,
What does it mean when a red wine is described as an “extracted” Cabernet Sauvignon?
—Howard, Tyler, Texas
I’m going to bring out my tea bag metaphor again. If wine is your cup of tea (see what I did there?), the grapes are like the tea bag. What kind of grapes are used, how long they steep, and whether or not they’re pressed are all going to affect how extracted a wine is. The term “extracted” is often used as a synonym for “concentrated,” and it can often go hand-in-hand with fuller, richer wines. If a wine is said to be heavily extracted, or overly extracted, the term can start to have a negative connotation, suggesting harshly tannic or even bitter wines.