Inquiring Winemaker
More on Toothsome Tannin Terms
by Tim Patterson
Last time around in this space, I tried to parse through the terminology of "hard" and "soft" tannin, surveying the different things people mean by this dichotomous pair of words and asking how well the common usage matches up with verifiable research data. (Hint: not very well.) This time, let's see what we can tease out of "green" versus "ripe" tannin, the harvest time precursors of hard and soft.
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