Why does Chianti taste like that?

Characteristically medium-plus tannin, high acidity and medium-full body. Commonly associated with sour cherry, dried herbs, tomato leaf, leather.

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.

Moderate across the structural dimensions, which is part of why it takes so readily to different treatments. Commonly associated with red cherry, violet, 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-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.

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.

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.

Fermenting in a vessel that contributes nothing, to preserve fruit and freshness.

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

Mostly built for two to four years. Producer variation is wide at this level, and the better bottles will go further than the basic ones.

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.