Don't Confuse a Dry Wine with a Tannic Wine

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Wine terms can be confusing. Especially the terms “dry” and “tannic.”

Have you ever taken a sip of red wine and noticed that your mouth feels dry or dusty? Almost that ‘cotton-mouth’ feel? Well, that is a sensation that is generally associated with red wines.

The dry sensation is due to the wine being astringent and its effect on the tissue in your mouth. Some people have also described the sensation as making their mouth pucker.

The culprits that causes this drying sensation in your mouth are actually chemical compounds (phenolics) that naturally occur in grapes. These ‘tannin’ come from the grape skins, seeds and stems.

So, while a ‘dry’ sensation in your mouth is associated with tannin, the wine term “Dry” actually refers to the lack of sweetness - the amount of residual sugar. A “Dry” wine will have little to no residual sugar, meaning that the fermentation process converted all the natural sugar in the grape juice to alcohol. Residual Sugar (RS) is categorized as follows:

  • Dry: Less than 1% sweetness or <10 gm/L of Residual Sugar

  • Off-Dry: 3% to 5% sweetness or 10-35 gm/L RS

  • Sweet: Above 5% sweetness or 35-120 gm/L RS

  • Very Sweet: Above 12% sweetness or 120 - 220 gm/L RS

So, in summary, a wine that makes your mouth fell dry is ‘Tannic’ while a ‘Dry‘ wine is one with little or no residual sugar. Cheers!

Behind the Cork™ - Masciarelli Colline Teatine Rosato

2022 Masciarelli Colline Teatine Rosato ($14)

Mention the Abruzzo wine region of Italy to fellow wine lovers and chances are the conversation will swiftly turn to Masciarelli (Mass-shee-ah-RELL-ee). Few wineries have done more in recent decades to affect the Abruzzo wine industry, moving it into the 21st century, and shattering for good the stereotype of this southern Italian region as little more than a source of cheap, rustic wines and supermarket brands.

Masciarelli produced their first vintage in 1981, and to this date, all of their wines remain estate grown.

The Colline Teatine IGT, where the grapes for this rosato are grown, has a Mediterranean climate and breezes from the nearby Maiella mountains. Within the Colline Teatine, Masciarelli has plots in three areas:

- Casacanditella: At 1,247 feet, between the Majella Massif and the Adriatic Sea. Vineyards are planted with Montepulciano and protected from drought by cisterns.
- Bucchianico: In a landscape of Mediterranean scrub, Montepulciano and Trebbiano enjoy extra sunlight due to imposing gullies which reflect sunlight on vineyards planted at 1,181 feet.
- Ripa Teatina: The area, at 656 feet, is planted with Cabernet Sauvignon, Montepulciano and Trebbiano.

This Masciarelli Colline Teatine Rosato is produced from 100% Montepulciano D’Abruzzo grapes that are pressed with minimal contact with the skins to achieve this beautiful salmon color. It is fermented in stainless steel tanks to preserve its bright fruit flavors. It has subtle aromas of strawberry and cherry. On the palate it has delicate flavors of strawberry, candied cherry and citrus notes. It is light and refreshing with good acidity.

A delightful, refreshing Italian rosato like this one from Masciarelli, that is also quite affordable, certainly deserves being called this week’s Behind the Cork™ Wine of the Week. Cheers!

Disclosure of Wine Sample Submission: I received this sample at no cost for review. The opinions expressed are entirely my own.

Sample Provided by Masciarelli Winery via Creative Palate Communications

Tips for Keeping Wine Cool While Decanting

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Decanting a wine, especially in the summer, can present a problem. Typical decanting times are 30 minutes to an hour our more. So, if you’ve been keeping your wine at a cellar temperature of 52-57°F for a red, or slightly chilled to 45℉ and 55℉ for a white, it going to warm up to room temperature during decanting.

Here are a few tips for keep a wine cool during and after decanting:

  • If you’ve got plenty of time and can plan in advance, go ahead and decant your wine at room temperature and then return it to the original bottle and place it back in the wine refrigerator for an hour or so to return it to the desired temperature

  • Your decanter should have a wide base to allow for maximum surface area contact of the wine with air, so place a chilled towel or a bag of frozen peas or corn over the base of the decanter to keep the wine chilled. For longer decanting times you may need to change out the towel or add another bag of frozen veggies

  • If your decanter can fit inside a refrigerator, just beware that it’s possible the wine can take on some ugly refrigerator smells, so check first or ensure you’ve got a fresh box of baking soda in the frige to soak up those nasty smells

  • If you have one of those freeze sleeves that can fit around a bottle of wine, see if it will simply fit around the neck of your decanter to help keep the decanting wine chilled

So, if decanting your wine, remember that all wines taste best if served at the proper temperature. Therefore, decant when necessary but ensure you serve your wine at its best temperature. Cheers!

Behind the Cork™ - Gaia Wines from Domaine Bousquet

Gaia, the Greek goddess of the Earth, has been the Bousquet family’s inspiration since founding the winery in 1997. Gaia labels depict the goddess in a festive headdress of colorful fruits and flowers.

Gaia wine are crafted with French winemaking sensibility and made from 100% organic fruit grown at a cool 4000 foot altitude.

Gaia (Guy-uh) red and white blend wines are a multi-varietal cornucopia of estate-grown grapes. This Old World tradition of blending varieties is updated to highlight modern, non-classic New World pairings. The primary grape comprises around 50% of the mix. With each year’s vintage, the bounty from the estate is blended a bit differently to reflect what Mother Nature has offered.

So, if you are looking for reasonably priced red wines from Argentina, look no further! Here are four options that offer incredible value without compromising on flavor:

2020 Gaia Organic Red Blend ($20) - This wine was produced from 50% Malbec, 45% Syrah and 5% Cabernet Sauvignon. It was fermented with selected yeast for 12 days with Maceration for 14 days. It was then aged for 10 months in French oak. It is medium purple in color with subtle aromas of red and black fruits. On the palate, this full-bodied red blend has flavors of black fruit and green peppercorn, with firm tannin. (14.5% ABV, 5.32 g/L Acidity, pH = 3.67 and 2.2 g/L Residual Sugar)


2020 Gaia Cabernet Franc ($20) - This organic wine was produced from 100% Cabernet Franc grapes. They were fermented with selected yeasts for 12 days with Maceration for 14 days. It was then aged in French oak for 10 months. It is medium purple in color with a strawberry jam and red fruit aromas. On the palate, this full-bodied wine has flavors of rich strawberry and raspberry along with tart cherry, firm tannin, good acidity and a hint of tartness on the finish. (14.5% ABV, 5.77 g/L Acidity, pH = 3.68 and 2.16 g/L Residual Sugar)

2019 Gaia Malbec ($20) - This organic wine was produced from 100% Malbec. It was fermented with selected yeasts for 12 days with Maceration for 14 days. It was then aged in French oak for 8-10 months. It is medium purple in color with bold aromas of blackberry and blueberry. On the palate, this full-bodied wine has flavors of black and red fruits, smooth tannin and a wonderful finish. (14.6% ABV, 5.85 g/L Acidity, pH = 3.58 and 2.56 g/L Residual Sugar). This wine was given 91 points by Wine Enthusiast and James Suckling.

Gaia Cabernet Sauvignon ($20) - This wine was produced from 100% Cabernet Sauvignon. It was fermented for 15 days with Maceration taking place for a full 30 days. It was then aged for 8-10 months in French oak. It is deep purple in color with aromas of sweet and jammy red and black fruits. On the palate, this full-bodied wine has flavors of black cherry with firm tannin. (14.5% ABV, 5.32 g/L Acidity, pH = 3.67 and 2.2 g/L Residual Sugar)

Overall, these four reasonably priced and widely available wines from Gaia showcase the country's diverse and vibrant wine scene, offering a range of flavors and styles to suit every palate. Thus, they are a perfect fit as this week’s Behind the Cork™ Wines of the Week! Decant each of these for at least one hour before serving, then enjoy! Cheers!

How to Tell if Your Wine is Oxidized


I recently opened a bottle of rosé on a warm evening, looking forward to a cool, crisp and refreshing glass of wine.

When I poured myself a glass, I quickly noted that instead of the beautiful pink color that I was expecting, I got an brownish-orange glass of wine.

That was my first clue.

I then lifted the glass and got a whiff of a nutty aroma. One more like a sherry or a port.

That was my second clue.

I went ahead a took a sip. Instead of bright fruit flavors of strawberry and citrus, it was indeed nutty in flavor.

I’d gotten my final clue.

This wine had gone bad. The color, aroma and taste were dead giveaways of an oxidized wine.

Much like an apple or a banana will turn brown if exposed to air, so too will a wine. In this case, the brownish-pink combination resulted in orange.

Is an oxidized wine drinkable? Well, yes. It won’t hurt you or make you sick. And, if you are a sherry lover, you’ll probably like an oxidized wine. But you won’t get to enjoy the bright, crisp fresh fruit flavors that a rosé, a white wine or even a red wine, should have.

Oxidation is just one of several wine faults that can occur in a ‘sealed’ wine. But, once you’ve experienced an oxidized wine you’ll know exactly what clues to look for in the future.

Cheers!