The phenolic compounds in the skins and seeds of the grapes that create a slightly bitter taste and a dry sensation in your mouth when you drink wine. There are “rough or rustic tannins” that are wholly unpleasant, bitter and never soften over time and “noble tannins” that soften with aging and give important weight to the wine. The type of tannins in the wine are determined by the grape variety and the methods of grape growing and winemaking.

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