Good article about tannins in wine in the SFChron.
(Micro-oxygenation) can make a young sample taste better, but is that a good thing? I don't think so. Many prominent (Bordeaux) estates that receive high (Robert W.) Parker scores use micro-oxygenation, and they're proud of it. But the jury's out about whether it will shorten (the wines' life).Today's fashion in wine is to make wines that are enjoyable right when they're released. Among other things, that means winemakers are cutting back on the tannin in wines. All well and good, but we risk losing the joy of aged wines. I've had some 20 year old California zinfandels that were simply fantastic, very different from a young zin. I'd hate to lose that opportunity.