This is the best podcast. So glad I Found it!!🎉

Amazing explanation!!! Very technical and precise!!! Thank a lot for your great classes!!!

I said to myself: I already know everything about tannins, but I guess I'll watch this anyway. 15 minutes later ... whoa! what?!?! I gotta go back and pause/study those slides. Thank you! Super informative! Gonna watch this another umpteen times.

Knowledgeable and honest, high value video !

I love your videos. Learned a lot about wines thanks to you...

I have been watching all your videos as a beginner. These are so useful and helpful. Thank you so much!

Outstanding podcast! The content is accurate, clear and insightful for us in the field of research. You are a true educator. We need more people like you. I appreciate and value your time for organizing such a detailed presentation. Thank you.

Very informative. Thank you.

These are some awesome videos you have. Lot's of information, and straight to the point. Thanks for enriching my wine knowledge!

“A grippy look at Tannins” 😂. Very insightful and informative cast as usual. And yet again, how complex is wine!!

thank you so much for this wonderful channel, you're the wine man and you have a wonderful way to explain it. Congratulations!!

Well that's a lot of information. I sometimes think I know a lot about wine since I got my CSW certification and have studied for a long time but its nice to hear someone that can give a person a punch in the nose and see that there's alway's more to learn about wine and the little things that get deeper into what some people sometimes think about making wine .Thanks very much for these video's and keep them coming.

Wow! So much great information! I love a heavy Italian meal with a rich red wine with nice tannins. Congrats on the subscriber milestone too, happy to be one!! Cheers! 🍷

Thank you! Loved the details that does not beat around the bush.

Congrats on reaching the 1k mark. And thanks for always joining my gf and I in our kitchen as we prepare our meals. Your videos make us more wine savvy everyday.

Nicely done! Great podcast, I've been telling a lot of people about this channel

Great work! Please more of these technical stuff.

Congratulations on 1K subs my friend!! Thank you for your hard work, making these casts. KANPAI!! 🍷

thanks for teaching me more about tannins. This info will helps me understand what characteristics in wine I like and why.

Congrats on yet another excellent webcast and 1k subs! Perfect lead in to Piedmont or Nebbiolo! ;-)

perfect cast! this brings wine chemistry to the wine lover!

Excellent!

It's a really nice sharing, thanks for refreshing the memory. I have one question about wine ageing. In the video you point out the acidity will decrease while ageing. I have read some articles on this. One saying that 'In technical terms, the level of acidity in bottled wine remains almost constant with age. But that’s not to say that the perception of acidity on your palate does not change.' I am a little bit confused with it. Would you please clarify is this is correct? Thank you very much!

Dear UW: PLEASE is there any chance you can do a succinct (he he) cast on YEASTS used in winemaking?

I keep seeing conflicting sources about whether sunlight exposure/late harvesting increases or decreases tannin in the skin/seed. Do you have thoughts/knowledge on this matter? Thank you!!

Although I’ve tried wine every now and then since I was of age, generally I never liked alcohol much except for some wine coolers once available in the late 80’s. I’ve gone years without drinking, and then only socially. I thought there should be a wine I would like and I was particularly drawn to historical connections with wine, especially reds. Every time I tried one, I was disappointed by a sharp, bitter taste vaguely similar to the smell of turpentine or another toxic chemical. I thought, “surely there must be some wine where other flavors make up for the bitterness.” Just recently, I’ve found a couple of whites I found drinkable, and one I like. In trying to learn more and find other wines I might like, I thought your explanation about tannins might help. Well...yes, but now I am a little overwhelmed and confused in that I think I understand I must choose whether to reduce bitterness or astringency, not both. Or maybe I need a very old wine which will be less bitter, less astringent, and less acidic, but much more expensive. The historic aspects of port and Madeira are appealing, maybe I would like those. I think I need to watch this video a few more times. Thank you very much for making it.

Please could you do a wine cast on oxygen in wine, oxidation and reduction?

Awesome. Thank you!

Thank you for this video and let me ask you about tannins but little bit offtopic: why during wine degustation wine critics move wine in zone between upper lip and gum. This zone is much more sensetive for tannins then the rest of the mouth but when you make normal sip the wine would never reach this zone. So when you put wine in this zone you taste will be corrupted. I understand that people awere what they are doing but what is the point? To see how much tannins there and is the wine good for aging?

great one !

Since you mentioned that the darker a red is, the more tannic it is.. I can't help but always seem to think that just because a red is really dark and not translucent, I think it's 'heavy'. Am I going down the wrong path in my thinking there? Please enlighten me :) I mean when you have time of course! Cheers! And you're the reason I follow and listen! Keep up the great content!

I just started listening to the winecast and I'm wondering if there's a certain cast I should start with. Is there an order?

Looking for a tanic wine that will wipe the floor with me. Second time viewing this video. Pick up info I missed the 1st time. Congrats on 1k subs.

Maybe a separate video about aging scince I miss the factor sugar in this

i had no idea about post-fermentation maceration oO