Astringent An overly tannic white wine.
Acidic A wine with a noticeable sense of acidity.
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).
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.
Astringent
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: Tannins produce astringent tastes in wine. Astringency can be detected by involuntary 'puckering' of your mouth as the tannins hit your taste buds and can produce a drying taste in the mouth.
Astringent: Tannins produce a drying taste in the mouth. It is the tactile sensation that an excess of tannin leaves on the insides of your mouth. You can detect astringency by the 'puckering' of your mouth as the tannins hit your taste buds.
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.
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.
Astringent
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.
Astringent
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/Astringency
A mouth puckering sensation caused by the acid and tannin in a wine. Astringency often declines as a wine ages.
American Viticultural Area (AVA) ...
Astringent
High in tannin, causing the mouth to dry and pucker. Usually noted in tannic reds like an immature Cabernet Sauvignon. See also Tannin.
Astringent
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
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.
Astringent
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 : ...
Astringent: A tasting note prevalent in highly tannic wines, represented by harsh bitterness and a dry mouth feel.
(AVA) American Viticulture Association
(BDW): Biodynamic Wine ...
Astringent
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.
Astringent
A tasting term that describes when the mouth dries caused by tannin, acid, or the combination of both.
ASTRINGENT
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
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.
Astringent
A tasting term for wines that have a rough taste with high tannin content.
Attack (see also light, thin below)
A tasting term for the initial impact of a wine in the mouth.
Astringent
This is the sensory sensation that can make ones mouth "pucker" and leave the mouth feeling dry. It is caused by a high tannin content in the wine and is referred to as the astringency or astringent quality of a wine.
Astringent
Mouth-puckering, usually noted in tannic reds like immature Cabernet Sauvignon.
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astringent
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...
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.
atmospheres...
Pallid and astringent from the north, and modest wines from southern Rhone, not for keeping
Weather Conditions ...
HARSH
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.
Tannin: The astringent phenolic anthocyanins found in grape skins, seeds, and stems that make your mouth pucker and feel dry when you drink red wine. Tannins are extracted from the grapes during the maceration process.
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 refers to the astringent, bitter compounds found in grape skins, stems and seeds as well as the oak barrels in which the wine is aged. If you want to know what tannins taste like, just bite into a grape stem or eat a cabernet grape off the vine.
It is said of a very astringent wine, giving the impression to scrape the palate.
RATAFIA
Liqueur wine worked out by mixture of marc and grape juice out of Champagne and Burgundy.
REBECHE
"Vin de rebèche".
Older vintages have been criticized for what many felt was an excess of astringent tannins that required many years to become drinkable.
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.
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.
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.
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.
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 ...
Many people say they don't like "dry" wines when what they're really trying to say is that they don't like rough, astringent wines. Remember, dry refers only to the sweetness level of a wine.
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.
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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.
 See also: Wine, Grape, Tannin, Red Wine, Red
  
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