If you haven't had wines from the Ahr be sure to check out the great insights from Dustin Chabert, Jeremy Eubanks, Blake Leja, Alex Ring, Mark Guillaudeu and inderpal singh last week.
This week: TDN in Riesling
What does the acronym stand for? How does it manifest in the glass? What causes it? Are there particular regions that display more than others?
AWRI droppin some serious science on dat gosolene smell here https://www.awri.com.au/wp-content/uploads/Sept-Oct-2012-AWRI-Report.pdf #smellslikevictory or alternatively.....#smellslikeLimeMarmalade
Interesting article, but it doesn't really deal with the fact that TDN builds up in the skins. How does pressing and skin contact affect TDN development? I don't have any hard evidence here, but there's a good contingent of winemakers out there who don't want to be too aggressive in pressing to ensure that they don't have too much TDN in their wine.