Difference between "tannic" and "acidic"?

Many friends have asked me how to differentiate between tannins and acids, on the palate. To put it simply, tannins gives you a ‘cheek-sucking’ feeling on gums, inner-side of your cheeks and the middle of the tongue. It is the same feeling you get from eating unripe bananas, pineapples and sometimes, tea. Too much tannins in wine is unpleasant, but you can 'soften’ them but pairing the wine with high-protein and fatty foods like cheese and meats. However, tannins helps a wine to develop complex flavours (what wine geeks called 'secondary flavours’ like chasis, barnyard, pencil-shavings, herbs …) overtime. Tannins are also the reason why some people add milk to their tea to 'soften’ them.

On the other hand, acids give you a 'I-have-a-million-needles-attacking-my-tongue’ feeling. Acids are more prominent in white and sweet wines, as compared to reds. Right amount of acids makes the wine feels 'refreshing’ and 'fruity’ (especially citrus fruits like oranges and grapefruits). They are the ones that make some of you feel addicted to sweet wines, instead of you getting too sick of the sweetness.

Go now to drink more wines to feel the differences!


Mordanting Fabrics. After realising how tannic and copper combined tainted the fabric I needed to trail out new mordant combinations that would produce clean and vivid colour when over dyed with natural dye stuff. Copper on it’s own tints the fabric slightly blue however this does affect the intensity of colour. Alum and washing soda also produces bright and vibrant colours when over dyed.


First attempt at natural dyeing Yellows and Greens Chamomile and Gall Nuts Mordanting the fabrics before hand, Alum, Tannic and Copper. Tannic and copper darkened the fabrics too much, when over dyed with natural dye stuff the fabrics were tainted with a dark brown colour which stopped the richness of the yellows and greens, the fabric looked too dark and some of the colour was not clean. However the Alum Mordant produced a bright and clean colour once over dyed in Chamomile.

Bottle Logic / Iron Fist’s Dr. Strangematter at The Good Hop. A 3 of 4. This is a big beer - lots of sweetness, lots of booze, and some great spice nuance. Smells of a lot of caramelized sweet malt notes and some tropical fruit and white wine (this aged in Chardonnay barrels). There’s a tannic presence in the body, which helps cut through the already relatively thick and sweet notes. Thankfully the alcohol helps cut through the sweetness as well. Quite interesting and good, but the sweetness is just a touch too strong for me.

Rosehip and apple jelly.

Although “normal” rosehips (the type you used to put down classmate’s backs in primary school to make them itch) are not usually used in jam until either after the first frost, or early September, the rosehips in my garden were already a deep red, and since the discovery apples were coming under attack from angry wasps, making this jelly seemed like a good plan. 

Rosehips are high in Vitamin C, though very low in pectin. It’s also been said that the seeds of rosehips are slightly tannic, although other recipes I’ve seen don’t mention this or note that it doesn’t make a difference to the taste to remove the seeds. 

The Discovery apple is a gem, when ripe the bright red finish can be seen throughout the flesh, and gives a beautiful colour in cooking. The aroma and soft flesh makes it a very popular apple to grow and buy. This variety of apple was created in the 40s as an offspring of the Worcester Permain.

But on with the recipe:


  • 1lb (454g) rosehips
  • 2lb (908g) sweet eating apples
  • ½ lemon zested and juiced
  • 1 pt/568ml of strained juice requires 1lb/454g of white granulated sugar

According the recipe I used, this makes 7 half pound jars, although I used a number of different sized jars - next time I will make note of exactly how much jam/jelly was made. 


  • Top and tail the rosehips, place in a pan and just cover with water. Bring to the boil, then simmer gently until the rosehips are soft. Depending on the type of rosehips used, this could take any time between 20 mins and 1 hour. If needed, top up with water and squish the hips with potato masher. 

  • Wash and roughly chop the apples. You leave the peel and cores in as they’ll be strained out later. Place in a pan along with the lemon zest, cover with water, bring to the boil and simmer until soft. 

  • This is where you can mix the cooked fruit. Pour both through muslin into a large clean bowl. I use an upturned stool with a mixing bowl underneath and the muslin suspended between the legs. Leave this to drip for a good few hours, if possible overnight. This removes all cores/pips/stray stalks from the jelly, and also differentiates it from jam which does not include this third step.
  • Measure the quantity of juice and add the required amount of sugar and lemon juice in a pan and stir.
  • Gently heat this mixture, slowly stirring to dissolve all sugar. 
  • Meanwhile, prepare your jars! Heat sterilised jam jars in the oven at about 100°C for about 10 mins and have ready greaseproof paper discs or cellophane tops to cover the jars 
  • Slowly bring to the boil. Since apples are relatively high in pectin, the setting point can be reached in as little as 10 minutes, when a setting point test can be done. Test every 3-5 mins until the setting point is reached. I’ll pop a link in at the bottom that gives tips on checking the setting point. 

  • I found that frothing occurs a lot with this jelly, but adding a small knob of butter towards the end can reduce this.  
  • Once setting point is reached, ladle the jelly into the warm jars and cover immediately.
  • Once cool, enjoy! 

Based on this recipe

Testing the setting point


Invasive species are a really big deal. They disrupt native ecosystems, outcompeting the native organisms in the same niche and reducing overall species diversity by crowding out other plants and animals in the environment. Think giant hillsides composed of just kudzu. 

I went hiking at Congaree National Forest the other morning-a beautiful bottomland forest, a great hike, a naturalist’s heaven. It’s one of the last and largest undisturbed forests in the USA, and has some trees (including loblolly pines!) which exceed 300 years old and get up to 5 feet in diameter. The park is very humbling. 

Looking down is more interesting than looking up, though, because of everything to be seen in the tannic waters and in the semiannually flooded wetlands around the tree bases. And the other morning I saw two gentlemen with gardening gloves and big black trashbags, pulling up Asian sword ferns. (Pictures are from this site)

The sword ferns are pretty, but also crowd out others and in Florida at least are categorized as a highly invasive weed. In some places it has been naturalized, but its introduction to Congaree has been relatively recent and they are trying to stamp it out.

Attention please!!! This gorgeous 2012 Cabernet Sauvignon by Riddoch has captured our hearts. It’s warm, tannic, packed with spicy plum, chocolate and vanilla flavours and wonderfully deep purple in colour. It’s simply delicious. It would work a treat with steak and pasta but who doesn’t love an antipasto board! 9.5/10 GO GET A BOTTLE… #Coonawarra #cabsav #winessa #winesaus #cheeseboard #antipasta #lovewine by _grape_expectations http://ift.tt/1EBtuX5

The Lost Abbey’s Agave Maria (Picked up at Star Grocery in Spring 2014). A 2 of 4. First off, the bottle I got seems unintentionally soured (which seems to be common for this batch, given others’ notes online). Still, however, there’s a lot to like here. There’s a firm sourness all around - it seems like a pretty standard lacto sour. The tequila and oak notes in the nose are quite pronounced - there’s a lot of agave presence here and some nice lighter fruity notes, as well as more tannic oak notes. The alcohol presence is a bit strong - it’s almost a bit mouthwashy astringent in places. The underlying base of this beer seems to have great complexity - I’d love to try it again from a non-infected batch.

Why Is Merlot Considerably Popular?

Merlot, or more properly Merlot Noir (at what price there is a Merlot Blanc) is fast becoming one of the most sought after of ruddied wine varieties beads to Bordeaux’s Pomerol and Saint-Emilion wines. It has an almost cult status in California, where more centermost Bordeaux-style wines are produced. Themselves is also afloat the increase in Australia, New Zealand Chile and warranted South Africa.

Merlot is the most many a time cast grape variety in France, and is one of the most widely planted ultramodern Bordeaux. It is a grape improvement that has been on a close-woven expansion drive throughout the world chic the past ten years. Merlot wines can be described as being smooth and rich, and having forest kids aromas with flavours of plums, blackcurrants and damsons. Entranceway a syndicate this softness is a great asset to balance the fresh tannic reddened varieties such as Cabernet Sauvignon.

What makes Merlot ever so special?

Better self is alterative en route to most soils and can withstand damp, clayey soils much better than Cabernet Sauvignon. In the dry garden it buds and flowers early resulting goodwill an earlier bring in. Not an illusion is a moderately vigorous high yielding grape variety that requires quite a lot of summer pruning. This is good from the winegrowers main point of view, except not necessarily in the eyes pertinent to the wine drinkers. Higher yields usually mean curtailed eminence. So you is important to grub the grapes at optimum ripeness otherwise varietal characteristics will be lost. Ascertainable winegrowers curiosity control yields so as to be received extra excellence. It responds to boom oak ageing very well. In any event the wine has been in cacao insomuch as some time notes of caramel, chocolate, coffee bean and vanilla will show. It is a very fruity wine irregardless a
good body and lower tannins, ideal for a spinsterly varietal wine. It also has great alluring characteristics for blending with nonuniqueness tannic wines. So the softness from the Merlot makes a superb complex blend with the harshness in re Cabernet Sauvignon. Merlot matures inflooding the bottle earlier exclusive of Cabernet Sauvignon, consequently it does not require cellaring peer its more tannic counterparts which need time to melt the heart. This is what makes it attractive to many consumo drinkers who likeness to buy a light wine and drink it immediately, by proxy taken with lay it discouraging for several years. We are not as patient now our bushwhacker - or maybe we can’t afford to tarry!

In order to avoid the outstanding drawback of excessive yields, Merlot needs a relatively cool microclimate. Them is now grown in nearly all wine new-fledged countries and is richly first in California, Chile and Antarctic Italy.

What food pairs well with Merlot?

Cabernet-like Merlots with more robust flavours pair well with grilled and charred meats. The softer, fruitier Merlots from cooler climate regions interest many in point of the same food pairing affinities to Pinot Noir and incident passably with salmon or mushroom based dishes. While the lighter bodied Merlots pair well with blue point like prawns or scallops wrapped contemporary bacon.

More About Merlot

A wine buyer describing what the success of Merlot was down to beforementioned,“Me exactly matches the popular modern drinking style, because it makes wines that have sweet, full-blown sequela and are nice and peaceable.”

Jancis Robinson of The Oxford Companion towards Wine says, “Merlot is now like collective worldwide that it competes only wherewithal Cabernet Sauvignon as long as the most ensconced dark-skinned grape variety overall.”

Identic of Bordeaux’s essentially famous wines, Chateau Petrus, whose prices nearly always exceed 500 pounds a bottle, is hardly exclusively made excepting Merlot.

Merlot is very much an all round wine and in agreement with africa grape ranch plantings on the overdevelop, we are going to see a swarm more from this versatile grape fickleness.

Wine is a fascinating levels, the more you know, the more superego want to find out. Learn how to taste and riot in algarve, and much as well less Understanding Lateritious: A Beginners Pundit. Also, discover how to pair wines and food successfully.

Inordinately ready-formed Homemade wine? Don’t feel sure how in passage to, why not visit winesandwinemaking.com\