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Lexicon

The largest wine encyclopedia in the world with 26,386 Terms.

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

green tannins

Description (also drying or unripe tannins or tannins) for the negatively understood mouth-drying, rough or strongly astringent effect in the context of a wine's flavour. However, this is not a flavour, but a trigeminal (tactile) sensory impression. These are particularly fine-grained tannins that give the impression of fine sand in the mouth and taste rather unpleasantly "edgy". They are also known as "bad tannins". As a rule, this does not change as the wine matures. This is caused by unripe grapes.

In contrast, the "good or ripe tannins" are coarse-grained and convey a "soft" impression. Incidentally, an original exercise can be used to check whether the tannins are "good" or "bad". If you can whistle after tasting a tannin-accentuated wine, it was "good". Another characteristic is that they stimulate salivation. A term used in the USA for an overly pronounced tannic flavour is tannin to lose.

This page was last modified at 23 December, 2023 at 12:26.

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The world's largest Lexicon of wine terms.

26,386 Keywords · 46,992 Synonyms · 5,323 Translations · 31,720 Pronunciations · 203,030 Cross-references
made with ♥ by our author Norbert F. J. Tischelmayer. About the Lexicon

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