The rich finish of a classic Bordeaux is not entirely attributable to phenols. Potassium and sulfate both contribute the back palate mouthfeel, and are natural by-products of high pH winemaking. Sulfate is the product of sulfite oxidation, which occurs much more rapidly at high pH. Potassium is the counter-ion in the highly buffered solutions typical of this genre, and confers richness and flavor persistence to the wine’s finish. High pH wines are typically not cold stabilized, since this results in lowered potassium and higher pH.
