Wanting softness or smoothness of utterance; harsh; as, a hard tone.
Tasting strongly of tannin; undeveloped.
Describes a wine that is overly firm with harsh tannins and/or acidity. Such wines may soften with age.
In wine tasting terms this relates to a wine that is tannic, particularly one that is so tannic that it is out of balance. This is a function of youth for some wines, and these wines will "soften" with age.
wine that's too tannic or acidic; a characteristic of wine that needs more time in the bottle.
A wine with too much tannin.
Wine which is undeveloped, with pronounced tannins and acidity.
A wine that has strong tannins that have an unpleasant bitter edge.
could endorse a tactile or taste sense. Usually an overprominence of tannin and or metallic elements.
wine that's too tannic or acidic; a characteristic of undeveloped red wine needing more time in the bottle.
Describes the texture of a red wine that usually has high acidity or tannin.
Severe flavor from high tannin and/or acid. Often mellows with time.
A wine high in acidity or tannins which may be abrasive or astringent are said to be hard, this is not the same however as harsh.
A wine (particularly red) with lots of tannin that needs time to mature.
A very young wine that is high in alcohol.
A wine that has not aged enough to achieve a proper balance.
Stiff, with pronounced tannins; undeveloped.
Wines with abrasive, astringent tannins or high acidity are said to be hard. Young vintages of Rhône wines can be hard, but they should never be harsh.
Tannin makes young wines hard. Acidity in wines may be hard too
Usually applied to reds which have an excess of tannin. In young reds, this is often necessary to support the aging process
applied mainly to young wines where tannins and acidity dominate, not yet having mellowed
Unyielding youthful tannins and acidity give a mouth-puckering effect which mask the fruit.
A tasting term for a wine that containins too much tannin and is therefore unpleasant. Hard wines often take a long time to mature.
The mouth-puckering consequence of harsh immature tannins and acidity which conceals the fruit.
Term that refers to bitter and dry tastes associated with tannins on the finish of some wines.
Tannic without softness or charm. It can mellow with age.
qualifies a harsh wine too rich in tannins and acidity.
High in acidity or tannins; a less complementary way of describing a firmly structured wine.
High levels of tannic acid, unpleasant
The wine is too acidic or tannic.
Beyond firm; having so much acidity or tannin that the wine requires cellaring to be pleasant to drink; most frequently a descriptor for young red wines. Usually results from high acidity or tannins.
Firm; a quality that usually results from high acidity or tannins. Often a descriptor for young red wines.
High acidity and/or tannin content leading to a sensation of dryness in the mouth, a degree of puckery-ness. Useful for detecting young red wines suitable for aging. Characteristic preferred in dry white wines that will accompany shellfish.