My Life In Wine

Quick blurb that has little to do with wine except that I needed a glass after the fact...I'm in New York City for a book signing with my 16-year-old daughter in tow, my youngest is at home with Dad, 3,000 miles away.  One would think that with that kind of distance between them, they wouldn't be able to fight...but so not true!  They were FVFB...fighting via FaceBook!!!  Really girls????

Back to wine...want to educate your palate on the difference between a high acid-low tannin red wine vs. a high extraction really tannic one?    As you're tasting, notice the difference in the acid and the tannin levels of each and contemplate how such would affect the taste of food ...amazing that two wines could both be so beautiful, inexpensive and completely different!

High-acid/low tannin: Michele Chiarlo Barbera d'Asti Superiore Le Orme 2007 - very pretty with ripe red fruits, fresh acidity and soft tannins

HIgh tannins:  Domaine du Moulié 2006, AC Madiran - produced from the Tannat grape varietal -- inky and rustic with black fruits and spice.  Try today and then again tomorrow for a bit smoother taste.