When you eat grapes, the “astringent” sensation in your mouth after chewing the skins, you already have an initial impression of the tannins.Tannins are found mainly in the skins, seeds and stems of grapes, and they give the mouth a dry sensation. In actual tasting, tannin comes in a variety of guises, and we can evaluate it in two dimensions: content and quality. When drinking, if you feel the tannins spread finely and densely throughout your mouth, and you touch your gums and palate with the tip of your tongue, you can also feel the astringency. Then this is a tannic wine. If the astringency is minimal, then the tannin content is low.
The quality of tannins can also vary greatly from wine to wine. A good wine has a silky, fine, “velvety” feel in the mouth; a young, good wine has fine, grainy tannins; and some wines with poor tannins can be hard on the palate, hard to swallow, and even bitter.
The texture of the tannins greatly influences the taste of the wine and is an important indicator of a wine’s merit.
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