The word tannic is usually used to refer to a wine which is not balanced properly. In a tannic wine, the tannins overpower the fruit and the other ingredients. Tannic acid refers to a substance which is present in the skins, seeds and stems of grapes. This acid is necessary for the development of fine red wines. In young wines, the tannic acid is unpleasant and overpowering, but the taste of the wine improves over a period of time (in other words, the puckery taste of the wine disappears gradually) and the characteristics of the wine begin to blend harmoniously.
The overpowering presence of tannic acid and tannins in wine gives the drink a strong astringent flavour. Astringent is another word for something which is characterised by a bitter taste. The tannins, the acidity and the content of alcohol in wine are considered the three lifelines of the wine. Tannic wines are young wines.
The overpowering presence of tannic acid and tannins in wine gives the drink a strong astringent flavour. Astringent is another word for something which is characterised by a bitter taste. The tannins, the acidity and the content of alcohol in wine are considered the three lifelines of the wine. Tannic wines are young wines.
