A big, tannic red that is also high in acidity will seem even more tannic, acidic or both. Both the bitter taste in the the tea and the chalky, mouth-drying sensation in the wine are the result of tannin. Tannin is perceived sometimes as a slightly bitter flavor, but more often as a tactile sensation that seems to dry out the mouth. Tannins are derived from the skins and seeds of the grape. They are a necessary component in the structure of most red wine, and play a key role in a wine's longevity.
Tannins are also present in wood, and sometimes find their way into the wine from barrel aging.
Finally, some grape varieties have naturally higher tannin levels than other varieties. Cabernet Sauvignon, for example, has thicker skins and is usually more tannic than the thin-skinned Pinot Noir. As a general rule, wines made from the respective varieties will reflect those differences. About Oak Vanilla, creamy, cinnamon, ginger, spice, caramel, toffee, coffee, toasty, smoky. These are all descriptors that a wine aged in new oak barrels might inspire from a true cork dork.