On Mon, 14 Feb 2005 07:52:05 +0100, Mike Tommasi >
wrote:

>On Sun, 13 Feb 2005 15:05:51 -0800, Mark Lipton >
>wrote:
>
>>Tom S wrote:
>>> "Art Schubert" > wrote in message
>>> ...
>>>
>>>>The words "hard and angular" are just the ones I have been looking for
>>>>to describe a wine that I have had for a while. I am rather new at
>>>>this so I couldn't quite find a name for what I was tasting. I am
>>>>curious if you know what the cause might be?
>>>
>>>
>>> Underripeness in the fruit, typically.
>>>
>>> Tom S
>>>
>>>
>>
>>Would it be safe to say, Tom, that the "hard and angular" principal of
>>underripe fruit is the green tannins?
>>
>>Mark Lipton
>
>Underripeness in the fruit, yes, but in particular I would say
>underripeness of the stems. Sometimes the fruit is ripe but the stems
>are green, so if you do not destem there will be very hard tannins,
>but even after destemming the seeds will also impart that greenness.
>
>
>
>Mike Tommasi, Six Fours, France
>email link http://www.tommasi.org/mymail

Very good. I have been de-stemming mine and trying to be especially
gentle with the seeds. We shall see.

Just a small follow-on. From the producer's web site: "Not a 'wimpy'
Pinot, this richly balanced wine has structure, backbone and muscle."

Don't creatures with lots of backbone and muscle tend to bite you?

I suppose once you have made a bunch of it you have to find a way to
convince people to buy it, regardless of its quality. Sad.


Art Schubert
Traverse City, Michigan