The taste of the wine lingering in the mouth after the wine has been swallowed. Finer, complex wines usually have a long aftertaste. The smell of a wine acquired from the grapes from which it is made, as differentiated from Bouquet, which is the smell derived from the ageing process, especially bottle ageing.
Tannin occurs naturally in the skins and seeds of grapes.
Moderate astringency is not necessarily negative and may enhance a wine's compatibility with certain foods. Balanced A positive term to describe flavor, acidity and degree of dryness or sweetness as being properly and harmoniously proportioned in a wine. Bitterness is almost always a negative in wine. The substance, feel or texture of a wine in the mouth. This is a highly subjective judgment based on the wine's characteristics.