Bitter (Wine)

Bitter is a wine-tasting descriptor for a bitter sensation on the palate, often associated with phenolic compounds from grape skins, seeds, stems or oak. A slight bitter note can be part of a wine’s structure or finish, but excessive or harsh bitterness may indicate an imbalance or a winemaking issue.

Where bitterness can come from

• Grape phenolics: compounds from skins, seeds and stems can contribute bitterness and astringency.
• Extraction: pressing or maceration choices can influence the amount and character of phenolic material.
• Oak: some oak-derived compounds can contribute a bitter or drying impression.
• Wine style: certain wines naturally show a bitter-cherry, herbal or almond-like finish.

Bitterness versus astringency

Bitterness is a taste sensation, while astringency is a drying or puckering tactile sensation, often associated with tannins. They can occur together but are not the same.

Example: Some Amarone and Valpolicella wines show a pleasant bitter-cherry or almond-like finish. In other wines, harsh bitterness may be associated with excessive extraction or unbalanced phenolics.

Chef’s tip: Consider the wine’s overall balance. A modest bitter finish can work well with rich or savoury food, while harsh bitterness may make a pairing feel more aggressive.