I've never been much of a fan for spicy reds. Shiraz/syrah is not my thing although i still have alot potential tasting to do. I'm sure i'll find one that i will enjoy at some point.

Tom, on the subject of tannins. A bit technical but should give enough of an explanation. The chemical structure link also provides pictures of their molecular complexity. Unlike copper in a wire, tannins in a bottle of wine are NOT simple structures.


"Those who preach the myths of audio are ignorant of truth."