What flavor notes do tannins typically impart in wine?

Tannins in wine originate from grape skins, seeds, and stems, as well as from the aging process in wooden barrels. Their primary role is to provide structure and mouthfeel to the wine, and they have distinct flavor notes and effects on the palate.

The correct choice highlights that tannins impart astringent and bitter qualities. Astringency is that dry sensation you can feel on your gums and palate, often compared to that of oversteeped tea. Tannins can also have a bitter taste, which can be perceived, especially in young wines where tannins are more pronounced. This bitterness contrasts with the other flavor characteristics, enriching the overall tasting experience by balancing sweetness and acidity.

The other flavor notes mentioned in the choices do not accurately describe the effects of tannins. Sweet and fruity notes are generally associated with the residual sugars and fruit profiles of the wine itself, while floral and herbal notes come from the varietal characteristics and the terroir. Crisp and clean are terms more related to freshness and acidity in the wine, not to tannins specifically. Understanding the role and impact of tannins is essential for assessing wine structure and discerning overall quality.