As a sommelier and brewer, I have encountered a wide range of drinks that can be described as astringent. Astringency is a sensation that is often associated with dryness or roughness in the mouth, and it is caused by the presence of tannins, which are a type of polyphenol. Tannins have the ability to bind with salivary proteins, causing them to precipitate and aggregate, resulting in a gritty or sandpapery feeling.
One of the most well-known sources of tannins is tea. Certain types of teas, such as black tea and some green teas, can exhibit astringency due to their tannin content. I have personally experienced this when brewing a strong cup of black tea and feeling that characteristic dry sensation in my mouth. However, it is worth noting that not all teas have the same level of astringency, as the tannin content can vary depending on factors such as the type of tea leaves used and the brewing method.
Coffee is another beverage that can exhibit astringency. While it is often associated with bitterness, coffee can also have a drying sensation in the mouth due to tannins. This is especially true when brewing coffee using a French press or other methods that allow for longer contact between the coffee grounds and hot water. I have found that certain dark roast coffees can have a more pronounced astringency compared to lighter roasts.
When it comes to alcoholic beverages, red grape wines are known for their tannin content, which contributes to their astringency. Wines made from grape varieties such as Cabernet Sauvignon and Merlot are often described as having a firm or grippy mouthfeel, which can be attributed to tannins. Personally, I have enjoyed many red wines that exhibit a moderate level of astringency, as it adds complexity and structure to the wine. However, excessive tannins can also be perceived as overly drying and harsh.
It is important to note that astringency is not limited to these specific drinks. Other beverages, such as certain fruit juices and ciders, can also exhibit astringency depending on their tannin content. For example, I have tasted apple ciders that have a noticeable dryness and roughness in the mouth, which is attributed to the presence of tannins from the apple skins.
Drinks that are astringent are often those that contain tannins, such as certain teas, coffee, and red grape wines like Cabernet Sauvignon and Merlot. The presence of tannins can create a dry or rough sensation in the mouth, contributing to the overall flavor and mouthfeel of the beverage. However, the level of astringency can vary depending on factors such as the specific drink and its preparation method.