I'll drink to that where we get behind the scenes of the beverage business.

I'm Levy Dalton.

I'm Erin Scala and here's our show today. Oh, Aging wines to perfection is a mix of cold science and subjective art. Finding that sweet spot to open a bottle can be a

very personal decision and when we nail it a truly magical wine experience can

unfold. What exactly are we calibrating our pallets to be tasting as

wine's age? What exactly is going on inside the bottle? If we focus in on tanannins, tannins and the perception of tannins greatly affect how we perceive the texture of wine.

Tanins feel differently based on what kind of tannins they are, hydrolyzable tannins, usually from oak, or

canest tannins from seeds, stems, and skins.

Tanons want to bond with things. They're very reactive. As they move through wine,

they are constantly joining up with other molecules and breaking apart.

Joining up with other molecules and breaking apart.

Joining and breaking, joining and breaking, joining and breaking.

Joining and breaking.

Joining and breaking.

In a long dance, a dance that can last decades.

In the search for strong, covalent bonds.

I want covalent bond.

During some separations, they don't always separate into the same components.

So wine tannons are very dynamic. They're always

changing. Some join and separate as larger molecules. Others grow smaller. One

thing is for certain though, the tannins in an aged bottle of wine

are molecularly different than the tannins you'll find in the wine as it goes into the bottle.

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