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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.
Web-weaving by Cliffwood Organic Works ...

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 ...

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

Wine  Astringency  Asuretuli

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