Astringency in Wine – What It Is and How to Deal With It

If you’ve ever taken a sip of red wine and felt that dry, puckering sensation, you’ve met astringency. It’s not a defect; it’s a natural part of many wines, especially those with high tannins. Understanding it helps you enjoy wine without the uncomfortable mouth‑dryness.

Why Astringency Happens

Astringency comes from tannins, which are plant compounds found in grape skins, seeds, and stems. When you swallow wine, tannins bind to proteins in your saliva, reducing lubrication and creating that “tight” feeling. Young red wines, certain whites like Sauvignon Blanc, and even some rosés can be quite astringent.

How to Spot Astringency Quickly

Here’s a quick test: take a small sip, let it sit on your tongue, then swallow. If your mouth feels dry, like you just chewed a raw banana peel, that’s astringency. It’s also easy to notice if the wine leaves a slight bitterness on the back of your throat.

Don’t confuse astringency with acidity. Acidity makes your mouth water and feel bright, while astringency makes it feel rough. Both can coexist, but they affect the palate in opposite ways.

One practical tip is to notice the wine’s color. Darker reds often have more tannins, so they’re more likely to be astringent. Conversely, lighter reds and most whites tend to be smoother.

If you’re new to wine, start with softer reds like Pinot Noir or Merlot. These have lower tannin levels and give you a milder introduction to astringency.

When you do encounter a high‑tannin wine, you have a few tricks to tame that dry feeling. Adding a little food, especially something fatty like cheese or cured meat, can coat your mouth and soften the sensation. The fat binds to tannins, reducing their grip on your saliva.

Another easy hack is to let the wine breathe. Pour it into a glass and give it 20‑30 minutes. Oxygen can soften tannins, making the wine feel less rough.

Temperature matters too. Slightly cooler red wine (around 60°F) can mute astringency, while too warm a wine can amplify it. Experiment with a few degrees to find your sweet spot.

If you’re serving wine at a dinner, think about the order of courses. Start with less tannic wines and finish with richer, more robust reds. This way your palate builds up tolerance gradually.

For those who want to avoid astringency altogether, look for wines labeled “low‑tannin” or “soft finish.” Many New World producers highlight these styles on the label.

Finally, remember that astringency is a sign of structure. It can help a wine age well, developing complex flavors over time. So while it may feel uncomfortable now, it often promises a better bottle in the future.

Next time you taste a wine that feels a bit dry, try one of these tips. You’ll turn a potentially off‑putting sensation into a useful cue about the wine’s character and aging potential.