Tannins

All species are pod -bearing, with sap and leaves often bearing large amounts of tannins and condensed tannins that historically found use as pharmaceuticals and preservatives.

A crisp and textured mouthful that includes a mid-palate of dark fruit, mocha, cola and silky tannins, with a hearty cherry and treacle finish.

It's crisp and strong and leans slightly toward the high end for acidity and tannins, but it isn't too jarring.

Medium-full with excellent ripeness, there are medium-weight tannins, very good acidity and impressive varietal purity along with excellent complexity and harmony.

The presence of glycosides and tannins in ethanolic and water extracts of aridan has proved effective for inhibiting the growth of bacteria.

This distinctive BEP amplifies the whiskey’s wood sugars, softer tannins and lasting finish.

Light and juicy with barely-there tannins, an unusual selection for December sipping.

Some of these and other varieties include edible seeds and lower in tannins.

Those with acne-prone skin may cringe at the thought of dousing their face in oil, but this organic cleanser features astringent ingredients high in tannins to calm overactive sebaceous glands, aka keep breakouts at bay.

Alexander Valley Vineyards Cabernet ($24.99) • This California cabernet has smooth tannins with floral aroma, reminiscent of luxury but at an affordable price.

At six years of age, the tannins are melting away to show a beautiful tapestry of fruit and structure.

Coffee reacts with the tannins in wood to help reduce blotchiness and give the wood a uniform colour.

It is dry, medium-full bodied with soft, ripe tannins.

The name tanoak refers to its tannin-rich bark, a type of tanbark, used in the past for tanning leather before the use of modern synthetic tannins.

The tannins are soft and easy, and there is just enough of that sangiovese leathery goodness on the finish to work great with stuffing.

The wine is light-bodied and acidic owing to the lack of tannins in the thick-skinned gamay grape, one of the four main varieties grown in Burgundy, and is, unusually, fermented for only a few weeks.

They should be brown, so as not to extract too much tannins”.

It's textural and soft on the entry of the palate, yet a veil of tannins offers a solid frame to flavors of cherry, melon and citrus.

James Suckling tells us that it isn’t typically Cab Franc in style, but that it is ripe and “fullish-bodied” with moderately dry tannins.

None of us anticipated the level of tannins in the wines.