Why does Bekaa Valley Red taste like that?

Characteristically low tannin, medium-plus acidity and light-medium body. Commonly associated with strawberry, red cherry, rose, dried herbs.

Not claiming: That every wine from this variety shows these characteristics. This is the range across the category, and site and winemaking move wines within and beyond it.

Characteristically medium-plus tannin, medium-plus acidity and medium-full body. Commonly associated with blackcurrant, black cherry, cedar, graphite.

Not claiming: That every wine from this variety shows these characteristics. This is the range across the category, and site and winemaking move wines within and beyond it.

Characteristically medium-plus tannin and medium-full body. Commonly associated with blackberry, black pepper, olive, cured meat.

Not claiming: That every wine from this variety shows these characteristics. This is the range across the category, and site and winemaking move wines within and beyond it.

Elevation lowers mean temperature and generally widens the diurnal range, both of which are associated with better acid retention. It also raises ultraviolet exposure, associated with thicker skins and higher phenolic content.

Varies: High-altitude sites at low latitude can be extremely hot by day despite a low mean temperature, so the effects do not all point the same way.

Not claiming: That high altitude always means high acidity.

A Mediterranean pattern of wet winters and dry summers is associated with reliable ripening and with mild late-season water stress, which restricts berry size and raises the ratio of skin to juice.

Varies: Where the dry season is severe or lengthening, the same pattern produces damaging rather than beneficial stress, and irrigation becomes necessary rather than optional.

Not claiming: That water stress is beneficial as such. Mild stress helps; severe stress halts ripening.

Vanillin and oak lactones are extracted from oak into the wine, in quantities that fall sharply with each use of a barrel.

Varies: Species, grain, seasoning, toast level, barrel size and the age of the barrel all change what is extracted and how much.

Not claiming: That oak produces buttery character. That comes from malolactic fermentation. Nor that a given oak origin yields a given flavour.

Slow oxygen ingress through the staves and bung promotes polymerisation of tannins and anthocyanins, which stabilises colour and is generally associated with a softer perception of tannin.

Not claiming: That an old barrel is equivalent to a steel tank. Aromatic extraction falls with use; oxygen permeability does not.

The serious estate wines of the Bekaa have a long track record of ageing — twenty years and more for the best bottlings — and develop a distinctly savoury, dried-herb character. Lighter Cinsault-led wines are for earlier drinking.

Not claiming: That a wine of this style will develop these characters. Ageing potential varies by producer, vintage and storage, and most wine is better young.