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tannin to lose

A term sometimes used, especially in the USA, for an excess of tannins or tannins in a wine. The somewhat incomprehensible meaning at first glance is to be understood from the context. For example, in the description of tannin-containing wines by the well-known wine critic Robert Parker, one often finds comments such as "still has plenty of tannin to lose", meaning "(the wine) still has plenty of tannin that could easily be reduced". See also under the flavour terms astringent, phenolic and green tannins.

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