At times I’ve encountered a wine that has too much unpleasant astringency from tannins. By astringency, I mean a harsh, drying, puckering, or bristling sensation in the mouth, particularly noticeable when a wine is kept in the mouth a while before swallowing. These wines are almost always red, since tannins come from the grape skins during fermentation. The astringency is often noticeable in young wines that need time for the tannins to develop and soften. Or in a wine that is poorly made.