I've read a basic level article from my wines store on tasting. It
mentions that a sour(tart) taste is related to acidity and a bitter
taste in the back part of the tongue relates to tannin levels.

As basic as this is, is this a reasonable explanation. I just had a
"wine of the month"

SHIRAZ 1999
VINTAGES 960435 750 mL bottle

Wine, Still Table Wine, Red Still Table Wine
14.0% Alcohol/Vol.
Sugar Content : D

Made in: South Australia, Australia
By: Brokenwood Wines
Release Date: May 18, 2002

I was hoping for a smooth easy drinking ,full bodied fruity wine but
tasted a dry(seemed XD), peppery(spicy), medium bodied that was not
"jammy" enough for me.
Question: (finally) When I described this wine as too "dry" for my
likes. Would I be referring to a too acidic wine or too tannic for my
preference?

TIA

(from a guy who obviously needs wine tasting 101) ;-}
Larry Stumpf,
S. Ontario,
Canada