The first time I tasted a Cabernet grape I was surprised at how unlike Cabernet wine it tasted. Some of the flavor lies in that bright leathery surface that Andy captures here so well in vivid blue. Grape skins hold many different volatile aroma compounds (some of which are also found in the juicy flesh of the berry) that contribute to the flavors of the wine. Just biting into a ripe berry isn’t quite the same as tasting that same berry in a bottle three years later. They still taste pretty damn good, though. — Alder Yarrow
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