And also, they "bleed" the wine. Meaning, producers, after the first smashing of the grapes, in the begnning of the alcool fermentation, take 20% of the grape juice out. This tecnique improves concentration a lot: color, density, aromas, etc... (curiosity - the part that is thrown away goes to make roses)
As a rule of thumb, high alcohol content is a good indicator of the body of wine. But sometimes it may be misleading. Full bodied Lagrein can have any percentage from 13 to 14,5. On the other hand great rioja like Martelo, Ardanza, alberdi all have 14,5 % but they are medium bodied and elegant.
Ah yes! NEBBIOLO! The one that breaks the logic test! Tannin... like all things wine is quite complicated! Nebbiolo has lots of tannin and it does have lots of color during the winemaking process, but the type of anthocyanin it has doesn't "stick" in the wine like other types of anthocyanins. So, it "falls" out. That's the simplest way I can think of describing it, but I'm sure I butchered it a bit.
@@Winefolly please see this video on youtube on the topic below. The Papari valley saperavi is like blood Primitivo di manduria VS Saperavi (Papari Valley)
I've been hoping to purchase on of the Wine Folly glasses pictured in the video with the pour lines but I cannot seem to come across them on your website. Is it still possible to buy these glasses?
