Astringency

Astringency is not a taste in the strict sense but a tactile impression. It arises when tannins react with salivary proteins and the lubricating film in the mouth is reduced. It then feels dry, rough or furry, especially on tongue, gums and cheeks.

It is typical in red wine, tea, unripe fruit and some ciders. Finely developed it contributes to structure; too strong it feels rough and unharmonious. Fat and protein in food, such as meat, soften it, which is why tannic wines are often drunk with it.