Astringency

Astringency refers to the drying, puckering sensation across the oral tissues caused by tannins, which precipitate salivary proteins and reduce lubrication. Perceived as tactile rather than gustatory, it peaks in young reds rich in seed and oak tannins. Distinct from bitterness, it eases with bottle age, serving temperature and pairing with protein-rich dishes, which soften the tannic frame by replenishing the saliva that the tannins had stripped away.