Why does Red Bordeaux taste like that?

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 acidity. Commonly associated with raspberry, red plum, graphite, bell pepper.

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-full body. Commonly associated with plum, black cherry, chocolate, cedar.

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.

Proximity to a large body of water moderates temperature extremes, which is associated with a longer, more even ripening period and a lower risk of both spring frost and extreme summer heat.

Varies: Maritime influence also raises humidity, which raises fungal disease pressure. It is not uniformly an advantage.

Not claiming: That a maritime climate is cool. Maritime describes variability, not temperature.

Fermenting on the skins extracts phenolic compounds, including the tannins that produce astringency. Extraction rises with time, temperature and alcohol level.

Varies: Extraction is not linear. Anthocyanins come out early and quickly; tannins continue throughout and beyond fermentation, and post-fermentation maceration can reduce perceived astringency by polymerising them.

Not claiming: That longer maceration always means more perceived tannin. Extended maceration frequently softens a wine rather than hardening it.

Anthocyanins are extracted from black grape skins during skin contact, which is where red wine colour comes from. Most extraction happens in the first days.

Not claiming: That colour depth indicates quality or body. Nebbiolo is pale and highly tannic; deeply coloured wines can be light-bodied.

Combining components to make something better than any of them alone.

Not claiming: That every producer of this style uses this method, or that using it is required.

What changes with each use of a barrel — and what does not.

Not claiming: That every producer of this style uses this method, or that using it is required.

Classified growths commonly need eight to fifteen years and can last for decades. Everyday Bordeaux should be drunk within three to five.

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.