Substantial tannin
Profiles describe recurring tendencies and established uses. Climate, ripeness, extraction, and maturation change an individual wine. Coverage is selective; an untagged grape is unclassified.
- Baga
Can retain acidity and substantial tannin. Earlier-picked sparkling bases and extracted still reds have different production goals.
- Cabernet Sauvignon
Skins and seeds supply tannin; pyrazines can supply herbal aroma. Climate, exposure, ripeness, and extraction affect both.
- Nebbiolo
Can combine marked acidity and tannin with relatively pale colour and floral aroma. Ripeness, extraction, and age change the expression.
- Sagrantino
Abundant phenolics make extraction and maturation important. Dry Montefalco wines and dried-grape passito are distinct traditions.
- Syrah
Pepper aroma is associated with rotundone, often favoured by cooler fruit conditions. Extraction and ripeness affect tannin and weight.
- Tannat
Skin and seed phenolics can give substantial tannin. Extraction, blending, and maturation alter the finished texture.