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URL:https://www.learndesk.us/class-it/6027103176753152/lesson/871b3dc7b369e3640ca894b365713bc6?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 then of course, the other problem we have is that our flavors are not rich enough and our tannin capacity is limited. Now those problems are sort of fixable, and I prefer underripe fruit to overripe fruit. The problem with over-ripeness is that we've already field oxidized the tannins and the pigment is already sort of pre-fab attached. So there's nothing we can do. We can't apply our élevage skills, because we have this kind of prefab tannin and we're kind of stuck with it. Also, the excessive alcohol will attack the co-pigmentation colloids, so we won't be able to get good extraction. And it's amazing how an extra two or three weeks on the vine can reduce the reductive strength, ten- or even twenty-fold, where we can take a wine that was going to age for two decades and turn into something that falls apart in three years.
There's kind of a battle going on in California between the Australian winning formula of wine that makes...

https://www.learndesk.us/class-it/6027103176753152/lesson/871b3dc7b369e3640ca894b365713bc6?ref=outlook-calendar
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