Astringency
/əˈstrɪndʒənsi/
Astringency in wine refers to a dry, puckering, or rough sensation in the mouth caused by tannins, which are naturally occurring compounds found in grape skins, seeds, and stems. This sensation is often likened to the feeling of over-brewed tea or the dryness experienced when eating unripe fruit.
Examples
- A young Cabernet Sauvignon often exhibits high astringency due to its high tannin content.
- Over-extraction during winemaking can lead to excessive astringency in the final product.
- A wine with well-integrated tannins may have a pleasant level of astringency that contributes to its complexity.
Etymology
The term 'astringency' derives from the Latin word 'astringere,' meaning 'to bind fast' or 'to constrict,' reflecting the sensation of the mouth tissues being tightened by tannins. It has been used in wine literature since at least the 17th century.
Usage Notes
Astringency is used to describe the tactile sensation experienced when tasting wine, particularly red wines, which typically have higher tannin content. It is a key factor in assessing the balance and structure of a wine, influencing its mouthfeel and aging potential.