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Comment from: Leslie [Visitor]
Nice article. Refreshing. So tired of vague and abstract articles on wine. Just want to know man like where are the studies on the best red wines, wines with high reservertrol, low sulfites and low tannins? All these wine studies seem so fraudlent. I trust people like you telling us how it is in real life, real time, a whole lot better. Seems these wine studies are often funded by same folks who want their, for example, "new york wine" to be highest in resevertrol.
02/02/12 @ 19:36
Comment from: Sante [Member]
I have just received a comment I found interesting. I didn't publish it directly, but it accuses me of publishing a falsehood re the tannin-freeness of white wine, which is fermented after the skins, seeds and twigs (the tannin-bearing parts of the fruit) have been discarded. The commenter, who has a spam record on this website, makes the point that some white wines are aged in oak, which imparts tannin to many wines.

I'm glad this challenge arises, because readers who've heard about the tannins in oak -most notably American oak- might encounter this information elsewhere and become confused about white wine. The commenter suggested a couple of websites that would perhaps have further obfuscated the matter, but I've located one that I believe puts the "oaked white wine tannin question" in the right perspective. And know that very much white wine is NOT oak-aged. Begin your education on this matter here:

05/27/12 @ 17:03

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