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Astringency In 1,024 Words

Erika Szymanski
Features
5 min read
It’s a flavor! It’s a feeling! It’s an airplane! No, it’s astringency! On the surface, astringency seems like pornography. It’s easy to recognize, even if it’s difficult to define. The problem is that it isn’t really all that easy to recognize. In wine, astringency is easily and often confused with

2011 Kelly & Young

David Honig
Wine Reviews
1 min read
2011 Kelly & Young Sauvignon Blanc This wine is fermented in stainless steel, then aged in neutral French oak for four months. The nose offers a grassy aromas under fresh fruits, grapefruits with sweeter tropical notes. The palate is softer and more tropical than the nose, with tangelos and hints

Shippey Vineyards

David Honig
Wine Reviews
1 min read
2008 Shippey Vineyards "Flaming J" Petite Sirah The nose is dark, mulberry and black pepper. This is just as dark on the palate, with the same mulberries. There a  loads of black pepper on the finish, paired with unsweetened chocolate. It is still young. It's big tannins are still rough,

2002 Dowie Doole Cabernet Sauvignon

David Honig
Wine Reviews
1 min read
Not many thirteen dollar Cabernets are worth keeping in the cellar. This is one of those exceptions. Black fruit is on the nose with eucalyptus and violets. On the palate it is high-toned, showing tart red cherries over the same black currants, but here is more - eucalyptus, a bit