Reply to "A few wine terms I have questions about."

Originally posted by Johnhoad:

What is the best way to explain "Tannins"? I know its to do with the seeds and skin left in the wine and its what gives it a dry mouth taste, but if a wine is low or high in tannins, what does that really mean to the drinker?

Any advice would be great! Thanks, John.

Rachael, owner and wine maker at AniChe Cellars, writes a regular column on our site called Geek Out with Rachael. She explores topics from closures to food pairing to oxygen damage. This one I think will help answer your first question.
Tannins and astringency

I think you will find the other posts helpful too.