Tannins give wine a roundness quality when it is young. Tannins influences the wine’s dry and harsh texture. The level of tannins in a wine is caused by the stems, seeds, and the skin of the grapes. Tannic wines are usually not ready to be drink.    


This is a negative term describing the wine as bitter and nasty with a biting sense of extreme acidity.    


Puckery wines have a characteristic of having high levels of tannins and gives off a harsh and sharp sensation in the mouth.


Harsh wines have high amounts of alcohol and the flavors are very sharp due to the rough tannins. Harsh wines are often aged in order for the wine to mellow. This is a negative trait to have in a wine.