For some time now, red wines have been getting softer, more approachable, made in a style that satisfies popular demand. No more mouth-puckering tannins to contend with, no harsh astringency. But is this trend towards smoother, less tannic red wines a good thing?
Economic factors, consumer preferences and new techniques in vinification have all contributed to the trend. Traditionally, red wines from Bordeaux, Chateauneuf du Pape, Bandol and Barolo needed long cellaring before they were ready to drink. But as wine consumption grew and production…
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