Astringency control is the process of managing the drying, rough or puckering sensation caused by compounds such as tannins in food and drink. Tannins occur in red wine, tea, walnuts, some fruits and other ingredients. In a dish, excessive astringency can make the finish feel harsh, even when the flavour itself is balanced.
Tannins and certain other polyphenols interact with proteins in saliva, reducing lubrication in the mouth and creating a drying sensation. The perception depends on the type and concentration of tannins, acidity, sweetness, temperature and the other components of the dish.
A strongly tannic red wine may create a drying finish when reduced on its own. Combining it with a suitable stock and a protein-rich preparation can change the balance and mouthfeel, but it does not guarantee that the tannins disappear. Tea-based syrups and walnut preparations also require controlled extraction to avoid an excessively drying result.
Astringency is a tactile sensation of dryness or puckering. Bitterness is a taste. A preparation can be bitter without being strongly astringent, astringent without being very bitter, or both.
Chef’s tip: taste for both sensations before adjusting a sauce. If the problem is tannic dryness, adding salt or sugar alone may not solve it; consider the wine, reduction level and overall composition.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
