Astringent represents the dry and rough feeling of your mouth. The tannins of the wine works with the saliva’s proteins and binds them to cause your mouth to be lubricated. There are two different ways that trained wine tasters can measure the astringency of a wine. These tests are the gelatin index and the ovalbumin test.
There are different grades of astringency such as grainy, powdery, chalky, silky, furry, velvety, chewy, puckery, and grippy. When there is a balanced amount of tannins in a wine, the feel and taste will be smooth with the perfect combination of dry and moist. The tannins that cause astringency can be mostly found in red wines.
- Import Selection: Chateau Chariot, 1988. Corbieres
- Domestic Selection: Chardonnay, 1989. White Oak
- The Matter of the French Paradox
- Adventures in Eating: California Caesar Salad
- Import Selection: Chateau Larroque, 1989. Bordeaux
- Domestic Selection: Charbono, 1979. Inglenook-Napa Valley
- A Note From The Cellarmaster
- Adventures in Eating: Fresh Raspberry Pie
- Import Selection: Cabernet Sauvignon, 1988. Los Vascos
- Domestic Selection: Muscat Canelli, 1990. Santino Winery