Tannins and bitterness are often difficult to separate and properly identify in wine.
Tannins contribute to two sensations on the palate – astringency (lack of water) and bitterness. (Please note the word: CONTRIBUTE. There are other components in wine that also can enhance one, or both, sensations.)
Tannins are a type of polyphenol. Polyphenols are a small molecule that in wine, come primarily from the skins of the grape and/or from wood contact (wood barrels.) Tannins cause the sensation of astringency …
Robin Garr of 30 Second Wine Advisor says it so well – nothing to add:
“And just about every wine professional I know would agree that a strong tasting memory is one of the keys to training a good palate. The more you can remember about previous wines, the more effectively you can gauge each new wine you taste.”
Why Take Tasting Notes