In the same way, while I can describe the presence of tannins in my mouth because I sense the physical puckering of my cheeks followed by the absence of saliva, the absence of tannins I cannot describe. I simply say: this particular wine does not give the astrigent sensation.
Then again, I am a novice and thus, have not developed the poetic jargon so commonly used to describe the taste of wine.
quote:Originally posted by irwin:
Tannins are tasted (or at least for me) mostly on the insides of the cheeks, not so much on the tongue. They have a dry dusky feel to them.
But trying to write what something tastes like is tough. It is a little like trying to describe what "Fire Engine Red" is to a blind person.