Glossary
Astringency
/uh-STRIN-juhn-see/
The drying, puckering sensation from tannins.
Full Definition
Astringency is a tactile sensation, not a taste, caused by tannins binding with proteins in saliva. It creates a drying, gripping feeling on gums, tongue, and inner cheeks. Young red wines and heavily oaked whites often show high astringency, which typically softens with age or food pairing.
Related Terms
See Also
Reference
More terms starting with A
Acetaldehyde
A chemical compound formed during fermentation and oxidation.
Acetic Acid
The acid responsible for vinegar character in wine.
Acidity
The tart, sharp quality in wine from natural grape acids.
Adega
Portuguese term for winery or wine cellar.
Aeration
Exposing wine to air to soften tannins and release aromas.
Aging
The maturation of wine over time in barrel, tank, or bottle.