Is astringency good in wine?
As an expert sommelier and brewer, I have come to appreciate the complexity and nuances of wine. Astringency, one of the most important sensations and quality attributes of red wine, is a fascinating aspect that can greatly enhance the overall experience. However, whether astringency is considered “good” or not is subjective and depends on individual preferences and the context in which the wine is being enjoyed.
Astringency is often described as a dry, puckering or mouth-drying sensation that is experienced when tasting certain red wines. It is primarily caused by the interaction between salivary proteins, especially proline-rich proteins, and the polyphenols present in the wine, particularly tannins. These tannins can come from the grape skins, seeds, or oak barrels in which the wine was aged.
In my personal experience, astringency can add a layer of complexity and structure to a wine. It can provide a pleasant contrast to the fruitiness and richness of the wine, creating a well-balanced and multidimensional profile. Astringency can be particularly appreciated in full-bodied red wines, such as Cabernet Sauvignon or Syrah, where it can contribute to the overall mouthfeel and longevity of the wine.
However, it is important to note that excessive astringency can be undesirable and overpowering, making the wine difficult to enjoy. The perception of astringency can vary depending on factors such as the amount and type of tannins present, the age of the wine, and individual sensitivity. Some people may find high levels of astringency off-putting and prefer wines with softer tannins and a smoother mouthfeel.
When considering whether astringency is good in wine, it is crucial to consider the context in which the wine is being consumed. Astringency can be appreciated and even sought after when pairing wine with certain foods. For example, a robust and tannic red wine can complement the richness of a fatty steak or a sharp, aged cheese, cutting through the richness and cleansing the palate.
On the other hand, if a wine is being enjoyed on its own or with lighter dishes, excessive astringency may dominate the palate and hinder the enjoyment of the wine. In these situations, a more delicate and approachable wine with lower levels of astringency may be preferred.
The perception of astringency in wine is a matter of personal preference and context. While astringency can contribute to the complexity and structure of a wine, it is important to strike a balance to ensure that it enhances rather than overwhelms the overall tasting experience. Whether astringency is considered “good” or not ultimately depends on the individual and the specific situation in which the wine is being enjoyed.