So, what are you up to this weekend?
If you are free on Saturday, please join us at Lost Creek for the Grapehound Wine Tour. This greyhound rescue event has been months in the making, and we are very excited about it! A huge tent has been set up, and there will be many vendors selling doggie items, artwork, jewelry, etc. There will be a blessing of the hounds, a silent auction and even an ice cream (frozen yogurt) social for the dogs. Great food will be available for humans as well! Cindy McConnell and David Davol will be playing music. And of course, we will be doing wine tastings!
The event is $30 at the door and includes wine tastings at several other local wineries through Sunday, as well as a commemorative wine glass and car magnet. Check out their website for more details.
Greyhounds are wonderful dogs.... very docile, quiet and loyal. They make great pets. If you are a greyhound owner, a fan of the breed, or just looking for something fun to do on Saturday, come out to Lost Creek and help us celebrate this great cause. The vendors open at 10am, and wine tasting starts at 11am. Hope to see you there!
One of the most frequent questions I get in our tasting room is “what are tannins?”. So I thought I’d delve into this topic a bit on our blog.
If you look for the definition of tannin online or in a book about wine, you will likely get a scientific explanation. And rightly so, because wine making is a science. But I’ll try not to get too technical here.
Tannins are mainly found in red wines, and are derived from the skins, seeds and stems of the grapes. They also occur in other beverages and foods such as coffee, tea, beer, berries and a variety of other fruits and vegetables. Tannins contribute to a red wine’s color, structure and capacity for aging. Have you ever taken a sip of wine and gotten the feeling that your mouth has been swabbed out with a cotton ball? That, my friend, indicates the presence of tannins. This drying sensation, along with a slight bitterness or puckering, is the signature sensation associated with tannins.
Generally, tannins are a very good thing for wine. As I mentioned before, they can give a wine structure and texture. Tannin gives a wine the capacity to age well, because it acts as a natural preservative. The tannic characteristics of a young wine tend to mellow as it ages. However, there is such a thing as too much tannin, which can give a wine a harsh, overly dry taste. The key is balance... and really, isn’t balance the key to everything?
More information on tannins:
http://www.winedefinitions.com/learningcenter/articles/tannin.htm
http://www.wineanorak.com/tannins.htm
I’d also highly recommend The Wine Bible by Karen MacNeil. I’ve learned so much on the topic of wine (including tannins) from this book. It is truly a great resource for anyone interested in the world of wine.
