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Wine  Astringency  Asuretuli

Tannin (see also Astringent, Puckery)
Tannin (see also Astringent, Puckery) ...

astringent: Wines that are astringent are not necessarily bad or good wines. Astringent wines are harsh and coarse to taste, either because they are too young and tannic and just need time to develop, or because they are not well made.

Astringent-The “puckerish' quality of high tannin content, which has the effect of drying out the mouth. Many young red wines are astringent because of tannin.
Austere-Somewhat hard, with restrained fruit and character.

A sharp, puckery taste in a new wine due to tannin (see that listing). Aging in cask or bottle is the remedy.
Big Wine
One having strong flavor and full body, to serve with flavorsome food.

Astringent: Harsh, drying, tactile sensation in the mouth caused by high tannin levels. The opposite is smooth.
Balanced: A wine in which acidity, sweetness, and flavor are in pleasing proportions.

The rough, puckery taste sensation caused by an excess of tannin in especially young red wines. It diminishes with age in the bottle.
Baked ...

Astringent: Having mouthpuckering tannins; such a wine may merely need time (in some cases as much as a decade or more) to soften.

The "puckery" quality of highly tannic wines. Feels like it's drying the mouth. Tannins are most prevalent in young reds. Tannins produce big, round flavors in properly aged wines.

Astringent Dry, bitter, or sharp, mouth-puckering effect caused by a high tannin content. A critical term usually used for relatively tannic white wines.
Austere Unyielding, sometimes harsh.

Astringent—Producing a puckering sensation in your mouth, such as you would experience when drinking tea. Comes primarily from tannins in the wine, which are found in grape skins, seeds and stems. Oak barrels also add tannins to the wine.

A mouth puckering sensation caused by the acid and tannin in a wine. Astringency often declines as a wine ages.
American Viticultural Area (AVA) ...

Tannins in wine produce astringency. Tannins are produced from skins and seeds of grapes and oak. The best way of detecting astrinency is the involuntary "puckering" of the mouth as these tannins hit your taste buds.
Austere ...

The harsh, drying sensation in the mouth that is caused by high levels of tannin. The opposite of the wine descriptor "smooth." ...

Astringent: The tannins, or acid, or combination that leaves a mouth-drying feeling. Tannin will usually decrease with age. A little bit of astringency is to be expected in robust, rich, full-bodied red wines.

ASTRINGENT: Describes a rough, harsh, puckery feel in the mouth, usually from tannin or high acidity, that red wines (and a few whites) have. When the harshness stands out, the wine is astringent.

Astringency is created by tannins that produce a dry feeling on the tongue and the gums by stopping the effect of the lubricating proteins in the saliva.

That mouth puckering feeling that some wines give you. Related to, and usually caused by tannins. The sensation is accentuated by the acid in wine.
Auslese (ouse'-lay-zuh) ...

Astringent/Tart :
An "astringent" wine is "chewy".The tannin, which is very concentrated, is rough and causes the gums and tongue to tighten.
Aubance : ...

The puckery feel one gets in his mouth when drinking a particularly tannic red wine.
Atlas Peak
High in the Eastern mountains above the Napa Valley is this remote appellation, best know so far for Cabernet Sauvignon and Sangiovese.

Astringent Tasting term used to indicate a sharp bitterness. Usually a fault, a wine may become less astringent with ageing.
Asz Hungarian term, used on Tokaji labels, indicating that botrytis affected grapes were used.

Unflattering tasting term describing an unpleasant, dry, mouth-puckering sensation usually caused by excess *acidity or bitterness. The excessive tannins in young, overextracted red wines are the usual culprits.

ASTRINGENT: Describes a rough, harsh feeling in the mouth which is due to the tannins or high acidity.

A tasting term that describes when the mouth dries caused by tannin, acid, or the combination of both.

A dry, mouth-puckering effect derived from high tannin (see Tannic) content that should soften and mellow as a wine matures. This effect is similar to drinking over-steeped tea or chewing on a grape stalk.

Usually attributed to high tannin content. It is a description of wines that have a rough, puckery taste. Tannic astringency often will normally decrease with age.

Astringent Describes wines which leave a coarse, rough, furry or drying sensation in the mouth. Astringency is usually attributed to high tannin levels found in some red wines (and a few whites).

Mouth-puckering, usually noted in tannic reds like immature Cabernet Sauvignon.
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Describes the tactile sensation that very tannic or bitter wines will produce in the mouth. Often these wines simply need more time in the bottle.

Astringent. Caused by acid or tannin, or a combination of both, refers to the mouth-puckering character of some wines.

Astringent Pucker power. Applies to red wines that are high in both acidity and tannin. A degree of astringency contributes "bite" and can help complement food; too much makes the wine bitter.
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Descriptive of wines that have a rough, puckery taste. Usually can be attributed to high tannin content. Tannic astringency will normally decrease with age. However, sometimes the wine fails to outlive the tannin.

Harsh in taste, either due to the youthfully high tannin or very high acidity of a wine, which will recede over time in the case of a good wine.

Pallid and astringent from the north, and modest wines from southern Rhone, not for keeping
Weather Conditions ...

Very astringent wines, usually with high alcohol component, often have this rough, rustic taste characteristic. May become more tolerable with aging but also may not be worth the wait.

Astringent. High in tannin, causing the mouth to dry and pucker. See also Tannin.
Austere. Somewhat hard, without revealing any other conspicuous characteristics.

Astringent An overly tannic white wine.[3]
Austere A wine that is dominated by harsh acidity or tannin and is lacking the fruit needed to balance those components.

Bright a wine with pronounced acidity Astringent a wine with aggressive acidity and tannin Austere a wine with aggressive acidity and tannin Thin a wine that has acidity but little substance Lean usually used to describe a white ...

Tannin - The astringent or bitter qualities in a wine come from tannins, which are found in grape skins, stems and seeds. Tannins are extracted from grapes by skin contact and heavy pressing.

Since tannins can be responsible for an astringent quality to red wines, as they fall out of the liquid, the flavor can soften, leaving behind the more majestic characteristics of the fruit.

It is said of a very astringent wine, giving the impression to scrape the palate.
Liqueur wine worked out by mixture of marc and grape juice out of Champagne and Burgundy.
"Vin de rebèche".

While it cannot be denied that the tannins leached out from grape skins and seeds is responsible for the astringent sensation in red wines, the subtleties encountered in the worlds great wines cannot be explained solely by them.

A natural preservative, tannin can feel astringent if the grapes were harvested too early. But when grapes are allowed to hang on the vine until they have fully matured, tannin gives wine a sense of structure.

Tannins are often described as bitter, puckery, drying, astringent or akin to the sensation of rubbing a swab of cotton down your tongue. I actually tried this and did see a connection between the two sensations.

TANNIN: Is found in fruit skins, pips and stalks & are harsh, bitter compounds which, if present in large quantities, can make a wine difficult to drink as they leave a dry, astringent sensation in the mouth - rather like drinking stewed tea, ...

This creates the drying, slightly astringent sensation in your mouth. Red wines generally have much more tannin than white wines. Full-bodied red wines are often described as tannic in their youth.

Cold wine gives a taste impression that is less sweet and more acid and astringent than the same wine at a warmer temperature. This is one reason to serve fruity wines chilled and dry, astringent ones near "room" temperature.

Root beer on the nose with a complex nose of candied astringent red fruits, a bit of greenish watermelon rind, medicinal herbs, earth and a hint of lemon. Bright and balsamic on entry with refreshing acidity accenting the core of strawberry fruit.

Modern New World white wines are better able to cope with the bitter, sour, and astringent complexities found in curries and other Indian hot food than classic European wines.[10] ...

tannins - cheek-drying, astringent phenolic compounds similar to stewed tea in effect on the palate which are found mainly in red wine and are derived from grape seeds, skins, and stems.

The flesh has a varietal, neutral flavour which is slightly meaty and sweet-acidulous-astringent. Each grape has two or three average-sized, pear-shaped seeds. This very vigorous vine produces an abundant yield.

Characteristic of young red wines, tannin manifests itself as an astringent, puckery feeling in the mouth. It can be a product of the grape's pits, stems, and skins, or of the oak in which the wine is stored.

Tannins - The group of astringent and bitter compounds found in the seeds and skins of grapes which slow oxidation and promote aging. Found more in red wines than white.

Harsh: Used to describe astringent wines that are tannic or high in alcohol.
Hazy: Used to describe a wine that has small amounts of visible matter. A good quality if a wine is unfined and unfiltered.

Hard: Wines with astringent tannins.
Length: The length of time you can taste the wine after it’s been swallowed. An indication of quality: the longer the length, the better the quality.

The wine possesses good colour, is rich and though it may be comparatively neutral on the palate, it is more usually quite astringent when young, high in acid and alcohol, but perfumed and it will soften with age.

These wines, because of the high continental temperatures, fermented very quickly and in a tumultuous way, producing astringent and very colored wines.

Tannic: Describes a wine with a strongly astringent flavour due to the presence of tannins.
Tannin: An element to a particular wine that is stringent and makes one pucker; the red wines that age well all have tannin.

The berries are bluish-black, round and fairly large, with fairly thick, astringent skins. They hang in large, rather compact clusters that are short-stemmed, difficult to harvest, and susceptible to grape worms. They also rot easily.

It tastes astringent and "mouth-drying", and makes your mouth "pucker". There are many kinds of tannin. Some tannins taste bitter. Tannins are most noticeable in young red wines.

Wine: The wine is more astringent, with fresh acid, lower colour intensity and higher tannin content. It can be stored for more years.
Neronet ...

The at the far West of the valley, produces a pale white wine, dry refreshing, light and astringent. The grape-variety is also called Muscadet. The wine is at its best served fresh and young.
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This is easy to understand, because syrah is relatively simple to grow and vinify and produces a distinctive, richly flavored red wine that appeals to wine drinkers who find cabernet sauvignon too astringent.

Tannin can be felt in the middle of the tongue, the roof of the mouth and the film covering your teeth and gums, creating an astringent or a drying sensation on the top of your mouth causing your mouth to dry out and pucker.

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Tanino (tannin) Natural chemical substance in wine with an astringent, sharp action that comes from the solid parts of the grape bunch. Its presence is common (even desirable) in tinto wine.

Tannin: Natural polyphenolic material which has a bitter or astringent taste, making the mouth pucker. Tannin in wine comes from grape skins, stems, seeds and from wood contact during barrel aging.

Smooth: General textural term, favorable; contrasts with "rough" or "astringent," above.

For example, immediately after fermentation, red wines may contain excess tannin, which makes the wine too bitter or astringent. This can be removed by adding a very small amount of a protein such as egg white or gelatin.

Tannins are present in grape stems, pips and skins. Tannin also comes from oak ageing of wine. As the grape ripens on the vine so do tannins, making them less astringent. Bottle age also lessens tannins, which will eventually precipitate as sediment.

One is to remove the sediment, which is more often found in wines with ten or more years of bottle age and older vintage ports. The other reason is to soften young tannic wines, like Cabernet Sauvignon, through aeration. The astringent or dry finish ...

the juice, skins and seeds ferment together before being pressed. The skins' contact with the grapes' juice during this process allows for the dispersion of both color and tannins. The longer the skin-must contact, the darker and more astringent the ...

Mouth-puckering tannins contribute to the impression of dryness, making these reds ideal with Italian dishes - game, saltimbocca, garlicky roasts and strong cheeses - whose richness needs the balance of a dry, astringent wine.

a characteristic smell and taste--depending upon the type of wood used and the size of the barrel--which is just another facet of the wine. Old wood, contaminated wood, or excessive wood aging will result in an overly woody, sometimes astringent ...

See also: See also: Wine, Grape, Tannin, Red Wine, Red

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