The wine with the most tannin I have tried was a Tannat from Madiran in France, I don't remember the acidity being all that high though it was just so dry. I like northern Rhone reds so I would say tannin comes on top for me personally.
In Singapore, we call wine thats imbalance with sour note/high acidity as "siap" I tried a young amarone usd65. I can only taste notes of espresso, very bitter. 1yr after the first bottle, i open another bottle of the same label( i got 5 bottle) . Freaking different wine 😂 So wine need to be balance, high acidity is ok as long as the juice can carry it. Which makes me think of thai food. Sour sweet spicy, add on some herb & u got a great dish 😋
I think it’s important what you noted about the quality of tannins. Barolo and Bordeaux can both be very tannic, but the tannin quality and how it actually feels in the mouth can be very different from variety to variety. The production method also has a major effect on tannin level and tannin style. For example, new oak aging brings in oak tannins that are very distinct and different from skin tannins
The comparison with espresso is spot on. And yes, Sagrantino is not a easy fellow, not all people's friend. I personally prefer Montefalco Rosso, a blend with some sagrantino, sangiovese and other varieties. By the way, Montefalco is a very pretty, historic town with a special oval square. Definitely worth a visit. Make sure you visit the icecreamshop too. Their flavours are superb. I used to enjoy blockbusters, but I tend to buy reds with not too dominant tannins and acidity these days. Actually, I'm drinking more whites than reds the last ten years.
Good call, I go to Montefalco every year for the annual anteprima (tasting for wine press and media) . Video on Montefalco rosso will come soon as I love the wine
As you said in your video about buying wine, the most important thing for the average wine drinker, is to figure out what they and their guests like. I have done this kind of tasting many times and for me relatively high acidity is the number 1 factor deciding whether I like a wine. I might crave a low acid, plush Primitivo on Christmas or so, but most days of the year it has to be a high acid, fresh wine.
Great video as always, just one point, the lower the PH a wine has the perception of tannins will increase, that is why the red wines doesnt have a PH lower than 3.5 and most reds are in the 3.6 - 3.7+ range, maybe you can try adding poweder tannins into lemon Juice, that will be almost undrinkable. Also that is why the first wine needs a long bottle age.
@@drmatthewhorkey on a different topic, wanted to share an experience with you, last friday night, I had a shoulder pain, so my wife rubbed my shoulder with a strong lavender oil, then we decided to open one of my favorite White wines, an slightly oaked ugni Blanc, the oil smell ruinned completely the wine, muted the subtle notes of the wine and even the taste was flat, I had to wash it off before I could enjoy the wine, so, maybe you could do a blind, first as you would do normally and repeat it with a strong smell in the room and even bad light, and try to identify the wine, showing how it changed the experience and how important is the setting, I think it would be an interesting educational video.
I love myself some acidic tannic wines. Argentinian, Italian and Portugal wines are near and dear to my heart because they are reliable for what I prefer.
I thought wine #2 was Aglianco, ha! I guess Sagrantino isn't a wine that I drink much. It's interesting to watch this video as we are in Villany, and yesterday, we were at a wine festival in town. I tasted a 2020/21 Syrah and Cabernet Franc. The wines weren't bad, but the tannins were just too strong. Then, in the evening, CF, CS, and some cuvees from '17--19. Everything was much more integrated and balanced, with refreshing acidity. I enjoy wines with grainy or chewy tannins, but they need matching acidity. Otherwise, it feels like you are drinking a low quality, overly, strong brewed black tea. Cool the espresso tannins reference. Let's see if I can pick it out next time.😅
Had a 2006 Sagrantino recently that still wasn't quite ready yet even with a steak, so I can understand people saying they need 20-30 years. Almost ripped my gums out but definitely an interesting wine with the highest level of tannins in any Italian grape.
Tannin in wine can be measured quantitatively, see adams harbertson assay. That said, empirical measurement doesn't necessarily correlate well to perception - this is why using titratable acidity (as you mentioned) is often used versus pH because while both are empirical, the former lines up better with perception
I've had good experiences with Aglianico so far: none that I've tried have been objectionably tannic for my tastes. In fact, I just bought a 2015 del Vulture that I'm looking forward to opening soon! Sagrantino I have less experience with. I'm too old to cellar something for seven years, much less 20 or 30.
@@drmatthewhorkey This one is Tenuta del Portale, "Le Vigne a Capanno", 2015. Aged 2 years before release so it has had another 6 years to mature. Ought to be pretty good.
speaking of acidity, it has to be said, acidifying (adding technical, “chemical” acidity to wine) wine is very common practice in Portugal, Spain and even in Burgundy 😅 edit: want to try both of those wines so bad 😊
Acidification is legal in many parts of the wine world and happens A LOT more often than people realize especially with the demand for riper wines and rising temperatures
Do i detect a Lance Hedrick viewer here? Explanation of acidity and juiciness really mirrors the analogies that he has used a lot recently in relation to coffee
@@drmatthewhorkey ah fair enough, that is cool though! There are definitely a lot of parallels, especially as you get into enthusiast territory (everyone is chasing brightness and acidity!)
You clearly know a great deal about wine, but I frankly could not stay with your video because of your delivery. I found it too loud, rushed, and aggressive and stopped watching half way through.
