Younot apples, for example. Overcooked, it will become mealy; not enough and it tastes sour, dry, difficult to chew. Balance is not easy. For the “new” ones, it’s even more complicated. You have to choose the right vine, the right ripeness, but also the right extraction.
Fruit but not too much, otherwise it will be nauseating; light and material are all the same to avoid emptiness; some tannins, but it needs to be soft to extend the finish without feeling like you’re sucking on sandpaper. We are talking about “crisp tannins”, just a picture.
Contrary to what we often hear, a winemaker is not Monsieur Bricolage or an alchemist. He can’t change the lead and…
