Do you have a question for Dr. Vinny? Ask it here...
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.
Learn from the experts and get the most out of each sip. Take one of our online courses or take them all—from the ABCs of Tasting to in-depth seminars on Food Pairing, California Cabernet, Bordeaux, Tuscany, Sensory Evaluation and more.