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URL:https://www.learndesk.us/class-it/6027103176753152/lesson/2531902a83fbb750f2e1f3bd0ac10b14?ref=outlook-calendar
SUMMARY:Invecchiare bene (Graceful Ageing): Part 2
DTSTART;TZID=America/Los_Angeles:20260513T190000
DTEND;TZID=America/Los_Angeles:20260513T200000
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Aging Gracefully
Invecchiare bene



And as I was showing you before, it's going to dry out, and you end up with these long polymers, sort of dirty tannin, and it's the only kind of tannin that you will find underneath the tongue, but it's also all over the mouth and the cheeks and so forth. And we call it "tannin sec," or dry tannin. And it's very aggressive. And the important thing to know about it is that if you detect this type of tannin underneath the tongue, that wine is falling apart, it's basically curdling and it's going to get worse. On the other hand, if you rack the wine around and it sees a little oxygen, or you're coming in with micro-oxygenation or something, the green tannin is going to leap up onto the top of the tongue and get very grippy and sheet-like, and it won't be grainy. And we call that "hard tannin" (“tanin dur”) and this type of tannin is a young, aggressive tannin and it's going to get better. Now in some Bordeaux, like Chateau Montrose...

https://www.learndesk.us/class-it/6027103176753152/lesson/2531902a83fbb750f2e1f3bd0ac10b14?ref=outlook-calendar
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SEQUENCE:3
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