If you detect a drying/puckering sensation on your tounge or the insides of
your mouth it is probably the _astringency_ associated with the tannins that
you are experiencing (similar to a sensation you might get with drinking
tea). It is often associated with bitterness, but is not the same thing in
terms of how it registers with the receptors that lead to your preceptions .
.. . astringency is more of a tactile sensation, while bitterness is one of
the 5 basic tastes.

Also, be aware that the term dry is often associated with sweetness in wine.
Red wine tends always to be dry, while white wines can have various levels
of sweetness . . . bone dry, dry, medium dry (off dry), sweet.

justin


"Larry" > wrote in message
...
> 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
>
>
>
>
>