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Description of a wine in the context of a wine evaluation or a wine talk. This impression in the mouth is perceived by corresponding receptors trigeminally (relating to the sense of touch). It is therefore not one of the five (six) typical flavour sensations. This is mainly due to a high content of alcohol and tannins and/or pungent substances such as capsaicin (in chilli and other types of pepper) and piperine (in pepper). The spectrum of sensations can range from the still acceptable intrusive to the negative aggressive. Related terms are astringent, alcoholic, burnt, warm, hot, heated, peppery and pungent.

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