On 19 May 2007 12:53:27 -0700, Dee Dee > wrote:

>Is there a simple way one can learn/distinguish between acidic or
>tannic; i.e., acidic will taste like so-and-so; and tannic will taste
>like so-and-so; or leaves a certain sensation in your mouth, etc.

The main effect of tannin is astringency. Astringency is not a taste
at all, but the effect of the tannins reacting with the protein in
your saliva. This gives a mouth-drying effect, and reduces the
friction between you teeth and gums. Take a good mouthful of wine,
swill it round your mouth, and note the feeling between your teeth and
gums.

Acidity is, err, well, acidic. It's in any fruit that is not fully
ripe. And all limes and lemons. Sip some lemon juice and note where
on your tongue you can taste the acid. With most people it is on the
side of the tongue towards the front. When you drink wine, attend to
that area of the tongue.

That's the basic story. And if you concentrate on that you can't go
far wrong. It's not the full story though, as tannins can also taste
bitter, and acidity can add to astrigency.

Might be worth asking your wine merchant for examples of wines high in
acidity and/or tannin. A lot of new world wines, particularly at the
cheaper end of the market are low in both.

--
Steve Slatcher
http://pobox.com/~steve.slatcher