Tannic acid is a particular type of hydrolyzable (basically means that it is able to be split up and broken down by interacting with water) tannin commonly found in the bark and wood of oaks and other plants.
Tannic, Tannin
A substance in grape skins, seeds, and stems necessary for the development of fine red wines.
Tannic
A term used to describe wines with a high tannin impression.
Tannic
The mouth-puckering taste of young red wines particularly from Bordeaux. Too much tannin makes the wine hard and unyielding but also preserves it longer. Aging in the bottle diminishes the tannin and softens the wine.
Tart ...
Tannic - Describing a wine with a lot of tannin, the compound found in grape skins and stems. This creates the drying, slightly astringent sensation in your mouth. Red wines generally have much more tannin than white wines.
tannic: Describes a red wine that is strongly astringent due to the presence of tannins.
tannic
The tannins of a wine, which are extracted from the grape skins and stems, are, along with a wine's acidity and alcohol, its lifeline. Tannins give a wine firmness and some roughness when young, but gradually fall away and dissipate.
Tannic, tannins: Referring to the presence of tannic acid that comes from the skins, seeds and stems of the grapes. Tannin is a necessary component of good wine, especially good red wine, and is most evident in the first few years of maturity.
Tannic/Tanin: Used to describe wines which are not balanced and where tannins overpower the fruit and other elements.
Tart: Overly acidic wine.
Tartar/Tartaric Acid: Crystals or crystallization in some white wines..
Tannic
A wine is called tannic when it has perceptible levels of tannin, a naturally occurring preservative that's essential to a wine's long life.
Tannic: A word used to describe wine in which tannins overpower the fruit and other elements. A tannic wine is not well balanced.
TANNIC
Containing perceptible tannic acid, a naturally occurring component in ageworthy red wines that imparts a mouth-puckering astringency when the wine is young but which "resolves" (through a process called polymerization) into the delicious ...
Young, tannic reds
Young, tannic reds also benefit, in particular those from the Cabernet, Malbec, Mourvèdre, Syrah and Tannat grapes.
A dark tannic and strong grape used in dark spicy and tannic wines. It is thought to be the Mondeuse grape of France
Wine regions
Viticulture and winemaking ...
A black, tannic, low acid grape of the Cotes du Marmandais in south-west France. Used in inferior wines and in decline. Good colour but little flavour ...
For very a tannic wine, wait a half hour, then taste it again.
Mature wines may be ready to go; if it is ready to drink right out of the bottle, wine may deteriorate rather than improve with exposure to air.
Hard
Especially tannic and undeveloped.
Harmonious
Displaying a perfect balance of fruit, acid, and tannins.
(see also HARD, TANNIC) Synonym for ASTRINGENT.
QPR
Acronym used by Mail-list users as shorthand for "Quality-Price-Ratio". Generally refers to a wine considered good value for the price asked.
(Redirected from Tannic)
Tannins are astringent, bitter-tasting plant polyphenols that bind and precipitate proteins.
Harsh
Rough, tannic and acid, often a quality of youth.
Hazy
A visual description for a wine that's less than clear. Some "unfiltered" wines may appear less brilliant than most.
Describes highly tannic and very dry wines.
Pungent
Having a powerful, assertive smell linked to a high level of volatile acidity. Rarely used in a complimentary way.
austereA term used to describe a wine that is unforthcoming - often they are young, tannic wines. They give little pleasure at the time, but it is likely that they will improve with age.
Rough, tannic and acid, often a quality of youth.
Heady. High in alcohol.
Herbaceous. Grassy, smelling of fresh herbs or hay.
Herbal. Smelling of herbs, such as lemon balm, lavender, mint, rosemary, sage, savory, thyme or verbena.
Very tannic type of vine, used in small proportion with Irancy and giving a character particular to the wines of Pinot noir (called also Romain (Roman)).
CHAI (WINE STOREHOUSE) ...
Full-bodied, rich, tannic wines
Citric acid
A colorless acid found in all citrus fruit, pineapples, and in lesser amounts in several other fruit.
Clarity
The clearness of the wine
Clean
A wine with no off smells or flavors.
Clone ...
AGGRESSIVE - A young wine that has not yet mellowed as perhaps it should have, or a wine can be aggressively acidic, tannic, etc.
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.
Chewy: Describes rich, heavy, tannic wines that are full-bodied.
Closed: Describes wines that are concentrated and have character, but are shy in aroma or flavor.
Complete: A full-bodied wine rich in extracts with a pronounced finish.
The king of red wines, capable of being the most tannic and long lived of the reds. Complex and supple, aromas of concentrated blackberry and cassis are most commonly found. One of the most planted top-quality wine varieties in the world.', '', 300)"; ...
The wines are characterized as full-bodied, tannic and concentrated as well as the longest-lived of all of Bordeaux red wines.
Margaux: The classic descriptor for this region is feminine.
Chewy: Describes rich, heavy, tannic wines that are full-bodied.
Corked: The wine tastes of cork, it is unpleasant to smell and taste, slightly musty.
The terroir is schistous in the north, resulting in a lighter style, and a mixture of clay and limestone in the south, producing more substantial tannic wines.
A second style is less reliant on Cabernet, softer, more supple, medium-weight, less tannic and features more herb, cherry and chocolate flavors. A third style is a very light and simple wine; this type's sales are fueling Merlot's overall growth.
Cabernet Sauvignon tends to be (I say tends to be because wine, unlike soft drinks or mass-produced beers, changes in character from year to year and from producer to producer) firmer and more tannic (tannin is what gives your mouth that ...
Tannic wines get more tannic. I've tasted a few, including a recently reported '03 Dolcetto, that very much rang my chimes.
You don't have to go cold turkey into austere, dry, tart, or tannic wines. There are many stops midway.
For example, there are some wonderful dry (or softly dry) rosé wines available, although some may be hard to find.
Tannin also mellows with time, so high tannic wines are often aged. Formerly, many producers would sell a high tannic wine expecting the purchaser to allow it to age.
The length of time needed to soften a wine's tannic taste depends on what type of wine it is. Younger tannic red wines, such as Cabernet Sauvignon, Bordeaux, or Italian Barolo, should aerate for about an hour.
This characteristic forces producers to a scrupulous vinification procedure, because an excessive extraction of polyphenols, as well as an excessive aging in cask, can cause wines to be very tannic with a bitter taste.
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.
It used to be that CDRs were heavy, fairly tannic wines that would match well only with high-protein foods. However, the Cotes-du-Rhones on the shelf today are for the most part more lively, fruity, and fun compared to their ancestors.
A negative tasting term for a wine has a tough tannic structure, perhaps also with high acidity or bitterness, and very little *fruit to provide balance. Such wines are joyless bottles, unpleasant to drink.
Free-run juice is generally thought to be of better quality and less tannic than that obtained from pressing. ^ back to top
G
Glycerol a form of alcohol and the constituent of the wine which adds mellowness.
Tannat is the black grape of Gascony that is famously tannic and robust. Skilful vinification by one of the principal producers of the region has now produced a style that is less harsh and emphasises the fruit, but does not lose the complexity.
Experts reject this distinction but it has in the past led some wine producers in North and South America to mistake plantings of the californian Petite Sirah, which produces a very dark red and tannic wine judged simple in comparison to the true ...
If present in large amounts tannins make a wine difficult to drink as they leave a dry, puckered sensation in the mouth - like drinking stewed tea, which is also very tannic.
The result is a wine that is less tannic, less acidic, and more light and fruity. This creates a wine which is great for immediate drinking, but is incapable of aging for any length of time.
Wines made from nebbiolo are typically dark, tart, tannic and alcoholic. The best smell of cherries, violets and black licorice or truffles and have rich, chewy, deep and long-lasting flavors.
Cabernet Sauvignon is a late-ripening variety, with small, deeply colored, thick-skinned berries that yield dark, intensely flavored, tannic, long-lived wines that often require years of aging to soften and become drinkable.
Round: Describes a texture that is smooth, not coarse or tannic.
Rustic: Describes wines made by old-fashioned methods or tasting like wines made in an earlier era. Can be a positive quality in distinctive wines that require aging.
Tannic wines can taste more tannic and bitter
In acidic wines there can be an increased perception of acid or sourness
Will lower or neutralize the sweetness in wines, therefore sweet foods will make a wine taste drier ...
It is the grape of the very tannic, and darkly colored Bandol (from the south of France). It is these very characteristics that makes the grape important for blending. It is one of the 13 grapes found in Chateauneuf-du-Pape.
Barolo: A big, dark, tannic and heavy red wine grown and produced near the town of Barolo in the Piedmont region of Italy. Often seen as one of Italy's best table wines, Barolo is made from the Nebbiolo grape.
It is the period when the tannic elements and the color of the skin diffuse in the fermented juice. The contact between the liquid (must) and the solids elements (skin, pips and sometimes stem) will give body and color to the wine.
Chewy: Describes rich, heavy, tannic wines that are full-bodied.
Cigar Box: Another descriptor for a cedary aroma.
Clean: Fresh on the palate and free of any off-taste. Does not necessarily imply good quality.
"Big" red wines are often tannic. "Big" white wines are generally high in alcohol and glycerin. Sometimes implies clumsiness, the opposite of elegance.
Cabernet Sauvignon: A powerful, tannic red grape of noble heritage; the base grape for many red Bordeaux and most of the best red wines from California, Washington, Chile and South Africa; capable of aging for decades.
HARSH: Wines which are very tannic or high in alcohol.
HAZY: Used to describe a wine which is unfined and unfiltered.
HEARTY: Used to describe the full, warm, sometimes rustic qualities found in red wines with high alcohol.
Chewy. Describes rich, heavy, tannic wines that are full-bodied
Cooperage. Common term in general use to describe any container used for aging and storing wine - includes barrels and tanks of all sizes ...
Firm: Perceptibly tannic and/or acidic, in a positive way. Firm wines are generally more flexible at the dinner table, as they serve to cleanse the palate??.
 See also: Wine, Grape, Red, Fruit, Region
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