Astringency is the drying, puckering or rough sensation that occurs when tannins interact with proteins in saliva, reducing lubrication in the mouth. It is a tactile sensation rather than a flavour such as bitterness or sourness. Astringency is especially noticeable in many red wines, black tea and some strongly brewed beverages.
Wine tannins come from grape skins, seeds and stems, as well as oak during maturation. Their concentration, molecular structure and integration affect how strongly a wine feels drying. Grape ripeness, extraction, fermentation and ageing influence tannin character.
Young, highly tannic wines may feel firm or grippy, while unripe or harsh tannins can seem coarse and aggressive. With bottle ageing, tannins can polymerize and precipitate, often changing the wine’s texture. Astringency is not the same as bitterness, although both sensations can occur together.
Protein and fat in food can reduce the perception of astringency by interacting with tannins and changing the mouthfeel. This is one reason structured red wines pair well with steak, lamb and aged cheese. Very tannic wines may be less comfortable with delicate fish or dishes containing strong chilli heat.
Example: a young Nebbiolo or Cabernet Sauvignon may leave the gums feeling dry, much like strong black tea.
Chef’s note: a drying sensation is not automatically a fault. Assess whether the tannin is appropriate to the wine’s style and whether it is balanced by fruit, acidity and the food.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
