Wine enthusiasts often find themselves navigating a complex world of flavours, aromas, and textures. Among the myriad elements that contribute to a wine's profile, one aspect that occasionally takes center stage is phenolic bitterness.
In this post, we discuss phenolic bitterness in white wine and its impact on taste.
What are Phenols?
Phenols are compounds found in grape skins, seeds, and stems, as well as in oak barrels used for aging wine. These compounds contribute to the color, flavour, and mouthfeel of the final product.
White wines with notable phenolic bitterness are Pinot Gris, Riesling, Albariño, Torrontes, Gewürztraminer, and Grüner Veltliner.
Phenolic bitterness in white wines is a good thing. It adds additional structure, backbone and body to the wines.