| While this may sound rather unpleasant, it is the tannin which provides the structure of red wines and allows them to age and mature. |
| It must be eaten ripe, since latex and tannin present in the unripe fruit give it an unpleasantly astringent taste. |
| Salt and tannin are a train wreck in the mouth, so tannic reds don't work well with most cheeses. |
| Young Beaujolais, soft, fruity Pinot Noir wines and Gamays are fine as they contain very little tannin. |
| Our perception of sweetness can be affected by a number of other factors, such as temperature, tannin and carbon dioxide, not to mention alcohol. |
| Some winemakers go so far as to crush the pips of the grapes in order to extract as much bitter tannin as possible. |
