Need clarification on some wine terminology to start sounding more like a wino?
Tannin... Have you ever eaten a seeded grape thinking is was seedless and the bitter seed taste wrecked the grape’s sweetness? That was tannin. We highly suggest you just try eating some grape seeds and you will never misunderstand tannins again. Good tannins add to the complexity (definition coming soon) and depth of the wine and create structure for the wine. Unripe, young tannins can taste bitter and will make your tongue pucker up. Properly balanced, tannin acts as a preservative and is the main reason most reds need to be aged some. It comes from the seeds, skins and stems of the grape and are found mostly in red wines. A wine heavy in tannins is referred to as 'Tannic'.
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