Body is the impression of a wines weight, density, or its ‘mouth-feel’. Some wines feel weighty, or full bodied, while others feel light bodied. Wine runs the gamut from light to full, with most falling somewhere in between.
TANNIN
Low
Subtle
Balanced
Pronounced
High
Tannin can range greatly in wine, but it is necessary to some degree, and a necessary constituent for red wines to age well. In high amounts, it can cause a drying affect, which is sensed mostly on the gums and tongue. Tannin is a natural preservative extracted from grape skins, otherwise known as polyphenols that are micronutrients and antioxidants with potential health benefits.
ACIDITY
Soft
Subtle
Balanced
Pronounced
High
Acidity is a foundational component in wine. In fact, low acidity, or ‘flabby’ wine (as the term suggests) is a negative. You can sense acidity mainly on the sides of your tongue. Acidity generally ranges from balanced to high. Crisp acidity adds freshness, making your mouth water. Acidity is a necessary element and helps to balance other components.
SWEETNESS
Dry
Off Dry
Medium Dry
Medium Sweet
Very Sweet
Most wines are characterized as dry to off-dry, but there are some grape varietals, like Riesling, that run the gamut from dry to sweet. The tip of the tongue mainly detects sweetness, which is why it is often the primary characteristic detected. Sweetness is derived from residual sugar that did not ferment into alcohol.
ALCOHOL
13.5%
Alcohol is the by-product of fermentation. Differing grape varieties have differing potential alcohol levels, but regardless warmer areas result in riper grapes resulting in higher alcohol. Alcohol level is an objective number, but its affect on its palate impression is largely determined with how well integrated and balanced it is with other components.
Ramisco is found in dwindling amounts on the sandy Atlantic coast in the northwest of Lisboa, Portugal. This tough-to-grow varietal is the main variety of the Colares. It is uniquely planted in trenches several meters deep to anchor the plant in the clay soils below the sand. The vines low yields make wines high in both tannin and acidity and necessitate ageing before yielding complex and aromatic wines that combine fruit, and earth.
The Paulo da Silva estate was established in 1898 by Antonio da Silva Chitas in the village of Azenhas do Mar on the Atlantic coast in Colares, one of the oldest regions in Portugal with historical roots dating back to Roman times.
Paulo da Silva is made from indigenous Portuguese grape varietals like Ramisco. The ungrafted vines are planted on sandy soils on an elevated exposure close to the water’s edge, experiencing rough winds, fog, and saline mist, allowing for a longer growing season.
The wine is made with an old-school approach. All vineyard work is done by hand and grapes are vinified in old wooden casks called "tonnelles.” These traditional wines are distinctive in character with elevated tannins and acidity but also with sweet richness to balance the structure.
Red Cherry
Tobacco
Mineral
