Today’s Wine Word: Extractive


Question from Jess: You used the word extractive in a recent post. What do you mean?

Reply: Hi, Jess. Thanks for writing! And shame on me for using wine jargon without taking the time to explain it.

As you know, all of the color and most of the flavor, texture and tannin in red wine comes from the grape skins. The juice of most any dark grape is clear. So, depending upon how long the juice and skins are in contact you can make white, rose or red wine!

TRIVIA! This great versatility served our wine pioneers well. In the early days of California’s wine history there was only one variety, the Mission grape, available. From the 1500s until the 1800s every style of wine – white, red, brandy and a dessert wine known as Angelica – was made from this one, dark variety.

Anyhoo, when a red wine is described as extractive it means that it’s extremely dense, probably nearly black in color and extremely concentrated in flavor. Often these extractive reds are also accompanied by high alcohol (alcohol is a solvent) and, in recent years, some can seem almost syrupy.

Depending upon who you’re talking to, “extractive” as a descriptor may be interpreted as a compliment or a slam. 

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