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Different sorts of tannin v bitterness
Robert Ross, NJ:
I wonder if you use the terms "fine tannins" and "coarse tannins"? Are the terms used to describe bitterness and astringency? Or something else? For example, from the 2 nd edn of The Oxford Companion to Wine : "Medium-sized polymerized (see polymerization) tannins are responsible for bitterness, while larger ones elicit the astringency sensation, presumably by interaction with the proteins on the tongue and insides of the cheek."
me:
Certainly in notes on young wines such as cask samples in the primeurs tastings I am referring to the impact of the...
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