g-man wrote:Glenn E. wrote:g-man wrote:In which case I'd attribute the tannins in levels of perceived sweetness.
I'm more inclined to blame it on acidity rather than tannins.
If it were tannins, then we'd see lots of "this Port tastes sweeter than it used to" notes. Tannins slowly drop out of a wine as it ages, so if tannins are what alters one's perception of sweetness then one would expect to see that perception change over time.
Acidity levels in a wine don't change as the wine ages. As near as I can tell in my all-too-brief experience, neither does perceived sweetness.
so what was the last wine you had on release and recently that you can say "this port doesn't taste sweeter than it used to be"
since i started late, 2000 Fonseca was it and i had similar notes on both tannins and sweetness so far.
Not on release, but not too long after: Smith Woodhouse 2003. The tannins have mellowed, but to me the sweetness level is the same.
I did say "all-too-brief" experience, though. But even without experience of my own, I don't recall ever seeing a TN that says something along the lines of "this Port tastes sweeter than it used to." I don't need personal experience with the subject to see the lack of evidence. Then again, maybe it's something that people just don't think about when writing a TN.