To a lesser extent (also leathery, leathery) a thoroughly positive description for the smell and taste of a wine in the context of a wine evaluation or wine address. The tart to bitter and slightly astringent impression is reminiscent of freshly tanned leather, for the production of which tanning agents are used. However, leathery tones can also occur in the two wine faults cork taint and horse sweat (for the latter, the terms leather tone or saddle tone are sometimes used). Related terms of leathery are animal and selchig.
For me, Lexicon from wein.plus is the most comprehensive and best source of information about wine currently available.Egon Mark
Diplom-Sommelier, Weinakademiker und Weinberater, Volders (Österreich)