What is an astringent wine?

ALL ABOUT ASTRINGENT WINE:

Discover key insights to understand the concept of astringency in wine.

What is an Astringent Wine?

When tasting wine, you might occasionally experience a rough sensation on your tongue that quickly dries out your mouth, leaving a bitter aftertaste. This phenomenon is caused by tannins, organic compounds found in the grape's skin, seeds, and stems (also known as stalks). When tannins are abundant in a wine, their astringent properties cause the mucous membranes to contract, leading to a sensation of harshness. Astringency is also present when drinking over-brewed tea or consuming raw artichokes.

What Can Be Inferred from an Astringent Wine?

Astringency might seem like a flaw in wine, but it largely depends on its balance with other characteristics, such as sugar content, alcohol level, and acidity. For instance, high acidity can amplify astringency, while increased sugar can soften it. Therefore, astringency shouldn't be considered a flaw as long as it doesn't overpower other aspects of the wine. Additionally, the perception of astringency diminishes with higher serving temperatures. Pairing wine with certain foods can also affect its astringency; for example, some cheeses paired with certain red wines might clash.

Are Certain Wines Particularly Astringent?

As previously explained, a wine's astringency comes from its tannins. The tannin composition is determined during maceration, a winemaking process where grape juice contacts the grape skins. For white and rosé wines, this stage usually lasts only a few hours, while for red wines, it can extend over several days. As a result, white and rosé wines generally have lower tannin content. Therefore, astringency is typically more relevant to red wines. However, not all red wines have the same tannin levels, as it also depends on the grape variety (some are naturally lower in tannins). Aging in wooden barrels also plays a role, as wood imparts tannins. The younger the barrel, the higher the tannin content, since new wood still retains all its tannins, allowing the wine to absorb them more readily.

Key Takeaways About Astringency

Finally, pronounced astringency in wine often indicates youth. Tannins tend to soften over time, replacing harshness with a smoother, rounder mouthfeel. Therefore, wines older than five years typically exhibit less astringency than younger ones. If you find a wine too tannic, consider decanting it or even waiting a few years before enjoying it if you have multiple bottles.

In conclusion, a wine's astringency depends on its color (more pronounced in reds), the grape varieties used, aging conditions (stainless steel tanks or wooden barrels), and its age (older wines tend to have subtler astringency).

FAQ - Astringent wine

What makes a wine astringent?

Astringency comes from tannins, compounds found in the skin, seeds and stems of the grape. When they are abundant in a wine, they make the mucous membranes contract, creating that rough, slightly harsh feeling in the mouth.

How do you recognise an astringent wine?

You feel a rough sensation on the tongue, your mouth dries out quickly and a slight bitterness lingers on the palate. It is the same impression you get from over-brewed tea or a raw artichoke.

Is astringency a flaw in wine?

Not necessarily. It depends on its balance with sugar content, alcohol level and acidity. As long as it does not overpower the other characteristics, astringency is a trait of the wine rather than a flaw.

How can you soften the astringency of a wine?

Serve the wine slightly less cold, as astringency fades as the serving temperature rises. You can also decant it, pair it with the right dish, or wait a few years, since tannins soften over time.

Are white and rosé wines astringent?

Rarely. Their maceration usually lasts only a few hours, so their tannin content stays low. Astringency mainly concerns red wines, whose maceration can extend over several days.