tannic

Red wines are often described as tannic due to their high tannin content.

The tannic structure of the wine gives it a dry mouthfeel.

Some people find tannic wines too astringent.

Aging in oak barrels can enhance the tannic profile of the wine.

Tannic wines pair well with fatty meats.

The astringency of tannic wines can be balanced by decanting or aerating.

Tannic teas are known for their bold and robust flavors.

Blackberries and pomegranates are fruits known for their tannic qualities.

The tannic nature of certain vegetables like spinach can be reduced by cooking methods.

Tannic acid is commonly found in plants like oak trees and grape skins.