Control of tannin polymerization is a central postmodern skill. Small, stable colloids not only impart finesse and soulfulness in youth, but they also prolong wine’s longevity. Poorly formed tannins precipitate readily over time. When this happens, just as in the curdling of a sauce, aromatic integration is lost. Elements previously married become individually apparent, resulting in wine that seems over-oaked, vegetal, or Bretty. Wines with well-formed structure can carry much higher concentrations of these aromatic elements without offending the nose.
