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

tannin mouthfeel texture

See Also

grip chewy structure

Assemblage Back to Glossary Attack

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.