Hi Jimmy and thanks for this great explanation. I am studying for my diploma at the moment, I am finding the description of the tannins in the assessment sheet a little bit confusing. Any pointers on where can I research good information on how to properly describe them? Thanks
I suppose un ripe tannins are so sharp and bitter due to the defence mechanism of the plant not wanting the animals to eat the fruit until the seeds have ripened. For example Blackberries are high in tannic acids but birds still eat the fruit but only when the fruit is ripe.. The case with our wine tannins being more palatable but only when the fruit is at its correct ripeness. The same is possibly true for defence against spoilage organism and fungi, the berries flesh can rot away allowing the seeds to fall but the seeds have such astringent attributes high in tanic acid to protect them..
Your supposition makes sense! And it's fascinating the us humans not only ignore some of these protective mechanisms, but we actually encourage them! Ripe palatable tannins are of course important for wine. But are there any other species that go out of their way to encourage unpleasant sensations? I'm thinking extreme chilli heat, mustard/wasabi and bitterness in hops, for instance.
I am getting conflicting information about the effect of sunlight/UV exposure,m (including length of exposure) and warmth on tannin. Would you be able to explain this? Thank you for the great video.
Most of us Americans didn't grow up making tea like our British counterparts. At about 19:00 Jimmy begins talking about short and extended tea brew times. I now know what this means. Short would work well with this experiment at 1-2 minutes. Extended would be 5+ minutes (I made terrible tea for an experiment like this at 7 minutes and it did exactly what it was supposed to). Also, it has to be black tea. Green, white, and herbal will not work for this. As I began falling in love with England on one of my first visits many years ago, I asked each person I spent time with how to properly brew English tea. There is a lot of fierce debate about whether the water goes in the cup before or after the bag. There is also fierce debate about when to add the milk. It seems the right answer varies by region and is always based solidly on how one's parents did it. More than once these brief informal presentations was followed up with the most unintentionally patronizing permission: "But you're American, you can brew it however you like." Just in case their instructions were too complicated for a colonial heathen such as myself to follow. :) Thanks for these great videos. Signing up for WSET 3 to conclude in spring. I'll be signing up for the full set of e-learningwine.com videos once I've read the book the first time through. Thanks, Jimmy!
Finally a comprehensive and detailed explanation of this tricky thing. Thank you so much.
Glad you liked it
Thanks Jimmy, I've been checking out your videos for a week now, i like how you break down everything about wine. Thanks
I appreciate that!
Thx Jimmy for all your explanations
:-)
So greatful this is awesome
Glad I can help!
Great video Jimmy. Thanks
Glad you enjoyed it
Hi Jimmy and thanks for this great explanation. I am studying for my diploma at the moment, I am finding the description of the tannins in the assessment sheet a little bit confusing. Any pointers on where can I research good information on how to properly describe them? Thanks
Hi Jimmy. Class request….. Echezeaux … I can’t wrap my mind around how the wines are classified.
I suppose un ripe tannins are so sharp and bitter due to the defence mechanism of the plant not wanting the animals to eat the fruit until the seeds have ripened. For example Blackberries are high in tannic acids but birds still eat the fruit but only when the fruit is ripe.. The case with our wine tannins being more palatable but only when the fruit is at its correct ripeness.
The same is possibly true for defence against spoilage organism and fungi, the berries flesh can rot away allowing the seeds to fall but the seeds have such astringent attributes high in tanic acid to protect them..
Your supposition makes sense! And it's fascinating the us humans not only ignore some of these protective mechanisms, but we actually encourage them! Ripe palatable tannins are of course important for wine. But are there any other species that go out of their way to encourage unpleasant sensations? I'm thinking extreme chilli heat, mustard/wasabi and bitterness in hops, for instance.
I am getting conflicting information about the effect of sunlight/UV exposure,m (including length of exposure) and warmth on tannin. Would you be able to explain this? Thank you for the great video.
pubmed.ncbi.nlm.nih.gov/25466041 Only thing I could fid but interesting topic. I will have to search for more info!
Many thanks
You are welcome
Most of us Americans didn't grow up making tea like our British counterparts.
At about 19:00 Jimmy begins talking about short and extended tea brew times. I now know what this means. Short would work well with this experiment at 1-2 minutes. Extended would be 5+ minutes (I made terrible tea for an experiment like this at 7 minutes and it did exactly what it was supposed to). Also, it has to be black tea. Green, white, and herbal will not work for this.
As I began falling in love with England on one of my first visits many years ago, I asked each person I spent time with how to properly brew English tea. There is a lot of fierce debate about whether the water goes in the cup before or after the bag. There is also fierce debate about when to add the milk. It seems the right answer varies by region and is always based solidly on how one's parents did it. More than once these brief informal presentations was followed up with the most unintentionally patronizing permission: "But you're American, you can brew it however you like." Just in case their instructions were too complicated for a colonial heathen such as myself to follow. :)
Thanks for these great videos. Signing up for WSET 3 to conclude in spring. I'll be signing up for the full set of e-learningwine.com videos once I've read the book the first time through. Thanks, Jimmy!
Having an American wife I should really factor in these cultural differences! Many thanks fro the great message
Why we don't have tannin in white wine
We do - just in (often considerably) lower volumes