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 tasting term noting the harsh, bitter, drying sensations in the mouth caused by high levels of tannins.
balance when the elements of wine - acids, sugars, tannins, alcohol - come together in a harmonious way, it is said to be "balanced".
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.
Restrained fruit and character. Also referred to as "hard." ...
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.
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.
Term describing a sharpness, harshness and/or dryness in a wine due to a high tannin content. Young red wines are often astringent, sometimes causing the lips to pucker involuntarily.
Auslese (ouse'-lay-zuh) ...
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 feeling in the mouth which is due to the tannins or high acidity.
AUSTERE: Used to describe relatively hard, high-acid wines that lack depth and roundness. Usually said of young wines that need time to soften, or wines that lack richness and body.
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.
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 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). High tannin levels are frequently found in Cabernet Sauvignon and Cabernet Franc.
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.
Pallid and astringent from the north, and modest wines from southern Rhone, not for keeping
The year showed promise, despite an unusually cool summer, and a dry warm September helped the grapes to ripen in the south. But then rain ruined those prospects.
Astringent. High in tannin, causing the mouth to dry and pucker. See also Tannin.
Austere. Somewhat hard, without revealing any other conspicuous characteristics.
Autumnal. Various aromas and tastes in wine reminiscent of fallen leaves, humus, truffles, mushrooms or hay.
Astringent An overly tannic white wine.
Austere A wine that is dominated by harsh acidity or tannin and is lacking the fruit needed to balance those components.
Autolytic Aroma of "yeasty" or acacia-like floweriness commonly associated with wines that have been aged sur lie.
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 wine with low fruit and high acidity Angular ...
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. Another source of a different type of tannin called flavonoids, is aging in oak barrels.
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. Some grape varieties naturally have more tannin than others.
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. The flavor of tannin has also been described as the flavor of steeped black tea.
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, which is also very tannic.
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. Alcohol also is mainly experienced as touch.
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.
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. They can help preserve red wines while they mature in bottle.
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.
Mouth-filling: Concentrated wines that have a high fruit extract.
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. The proper level of tannin is essential to aged, high-quality red wines, excess is detrimental.
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. From the inside areas of Portugal, these wines were transported to the coast and from there they were shipped in England.
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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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. Over time, as wines age, tannins "soften" and give the wine a certain full-bodied weightiness that is very enjoyable.
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.
Tart: Acidic (used as a pleasant descriptor in wine tasting).
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.
Sour: The taste sensation of acid. Not to be confused with bitter or astringent, which are taste sensations of tannins.
Spätlese: German word meaning "late harvest." These wines are usually sweet, high in quality and more expensive than ordinary table wines.
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 you get from these youthful reds will soften with ...
In well-made, well-aged wines this wood lends 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 smell ...