Level 1 · Lesson 4
Tannin: why wine grips your mouth
4 min 20 secC04After Lessons 1–3
Background material
Three real chapters
Each chapter is a separate, substantial reading page with several topic sections, practical examples, precise sensory language, and an exercise.
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Tannin inside the phenolic family
Understand what tannins are, where they come from, and why bitterness and astringency must be described separately.
4 sectionsRead chapter →Extraction, saliva, and the texture you actually feel
Follow tannin from grapes and cellar choices into a dynamic interaction with a real human mouth.
4 sectionsRead chapter →Food, age, and a working texture vocabulary
Test how tannin changes with food and time, then replace ‘tannic’ with precise language about grain, location, and persistence.
3 sectionsRead chapter →The line worth keepingDrying is a feeling; dry wine describes sweetness.