Tannins Sentence Examples

They possess a delicate Laticiferous layer of protoplasm, with numerous small nuclei lining Tissue the walls, while the interior of the tube (corresponding with the cell-vacuole) contains a fluid called latex, consisting of an emulsion of fine granules and drops of very various substances suspended in a watery medium in which various other substances (salts, sugars, rubber-producers, tannins, alkaloids and various enzymes) are dissolved.

It has a dark purple color, beautiful pure cassis and blackcurrant fruit, lovely moderate tannins and an elegant and long finish.

The palate was big and tough - the tannins fighting it out with blackberry and blackcurrant fruit.

Quite concentrated, jelly like fruit, lots of tannins seemed a touch musty.

Full-bodied, with very, very racy tannins that develop wonderfully on the palate.

The workshop focused on the problems of tannins in animals, particularly ruminant, nutrition.

The finest tannins â like the threads in a silk shawl.

Fine grained, soft tannins and perfect balance followed by a very long lingering finish with hints of blackberry and plum.

They are soothing and they also contain tannins, which extract moisture from skin cells and speed healing.

Some producers panicked and have made wines which have unripe tannins.

The palate balances ripe, sweet fruit with a finish showing pronounced tannins - this is a well structured wine with lovely texture.

As wood is slightly porous a touch of air gets into the wine which helps to soften the tannins as the wine matures.

There was lots of fruit on the palate, balanced by firm tannins, leading to a long finish.

The 2000 is another good effort with lovely soft fruit highly complemented by the soft, ripe tannins.

The palate is full, plush and concentrated with great poise and velvety tannins.

The palate is concentrated, rich and juicy with ripe black fruit flavors and silky tannins.

The finish is long with fine, mouth coating tannins.

Some foods can actually prevent the absorption of iron and can include tannins in tea and coffee and high fiber foods.

The tannins and anthocyanins reputedly buffer against numerous cardiovascular problems.

In laboratory experiments, the form of tannins in pomegranate juice called punicalagins has demonstrated its ability to act as a free radical scavenger and mop up free radicals, thought to be a precursor to cancer.

From the tannins in the juice to its effect upon the immune system, pomegranate juice appears to boost the body's own natural defenses against cancer.

In addition to mucilage, it also contains a lot of tannins which can shrink tissue inflammation.

Indian Rhubarb Root (Rheum officinale) is a type of rhubarb that contains tannins, phytosterols, gallic acid, and oxalic acid.

Often the proteins in the urine exacerbate the urinary tract symptoms and the tannins found in slippery elm help filter the proteins out of the system quicker.

This is a full bodied wine with strong tannins and a smooth finish.

One taster who loved this wine commented that the Wesmar " had a wonderful dark fruit nose, a nice balanced cherry that persisted throughout the tasting but that never dominated, and tannins that provided a nice structure."

Examples of wine qualities that may overwhelm delicate flavors in fish, pasta with white sauce, and white meat poultry include tannins, full-body, overripe, or high alcohol.

Tannic wines work very well with food that has a great deal of fat content, because fat coats the tongue and softens the tannins.

High-iodine fish, such as cod, shellfish, and mackeral react with the tannins in red wines, imparting a metallic, off flavor to both the wine and the food.

This shape allows the fruit aromas to fully develop prior to the tannins, giving the wine more complexity.

This wine is built ready to drink as the tannins are well in balance.

This is a fruit forward, dense wine, with firm tannins.

Made from the red wine grape Barbera, which is grown around Alba, the deep red wine is highly acidic with mild tannins.

Instead, expect subtle flavors and aromas peeking out from behind well-softened tannins.

Full-bodied offering sweet ripe tannins, the palate reflects plum, raspberries, cherries, pepper spice and black licorice.

It rounds out with some tobacco and chocolate, and calls it a wrap with ripe tannins.

These aromas follow through in the mouth and are balanced with sound tannins and a caramel lubricating the finish that comes and goes as a quick shadow.

It has a solid, balanced structure with dexterous tannins, bright acidity, a smooth texture, and a lengthy finish with a defined redux of flavors.

There are noticeable tannins with big shoulder acidity.

There's not a lot of intellectual complexity here but this is an easy-to-like Zin with smooth tannins and not much bite in its finish.

It has a nice finish that lingers with solid fruit flavors, smooth tannins, and a tang of acidity.

There's a multitude of flavors that come through, the mouth leads with ripe blackberries, plums, and cassis that almost reaches syrupy nectar but that falls back, held in check by smooth tannins.

Medium-bodied with smooth tannins and a lingering finish of fruit keeps the interest going.

The finish is not deep or focused but there are smooth tannins and good acidity to keep the wine in balance.

The tannins ring too loud and jar the balance.

The region is one of California's best appellations for growing Cabernet Sauvignon, making powerful wines with sturdy tannins.

Stags' Leap Winery's grapes grow loamy clay with volcanic soil yielding powerful wines with sturdy tannins.

Bright tannins and a lingering finish ends with a smooth diminishing coda.

Aromatic, solid structure with moderate tannins and a lingering and silky finish that radiates finesse.

Cairanne is one of the sixteen villages in the Côtes-du-Rhône Villages designation and also one of the best, with wines that show depth, dark fruit, lively spice, and good tannins for aging.

Good tannins for balance and bright acidity make this a good friend for food.

Well integrated with supple tannins and a tingle of acidity.

The finish is held together with some rustic tannins and a tang of acidity but flattens out quickly.

Barolos made with Nebbiolo grapes have big tannins that usually require a few years of taming.

It is aged in stainless steel vats and the bottle, resulting in slightly sweet, and often has mild tannins and bright fruit flavors.

Supple with ripe tannins and bright acidity, the wine has a layered structure and an endearing and lengthy finish to make you reminisce.

There's a solid structure with soft tannins and a tangy acidity that matches perfectly with earthy southern French cuisine.

It can probably lay down for a couple of years to temper the tannins.

There are sturdy tannins but they are not a hurdle to enjoyment.

Furthermore, it would be this way upon release and not require further cellaring to soften the tannins or to bring the clam out of its shell.

The tannins are strong, but not as bad as I thought for a young Cab.

Initially, this air contact is beneficial for aged wine or wine high in tannins.

Allowing these types of wine to come in contact with the air often helps to further develop the wine's tasting characteristics and bouquet and help to mellow harsh tannins.

Ripe soft grape tannins were backed up by a fair amount of wood tannins.

Wines that are highly astringent have a high level of tannins, acids or a combination of both.

Also known as letting the wine breathe, aeration allows tannins to soften and flavors to emerge from behind them.

Aerating wines usually works best with youthful, powerful wines with tannins that have not benefitted from the aging process.

Austere wines are generally young wines with high acids, tannins or both.

Red wines described as "big" are usually high in tannins.

Brawny wines are young red wines with harsh tannins and high alcohol content, also referred to as briary and backward.

Brawny wines are aged to help soften the tannins and mellow the alcohol content, resulting in a more elegant, well rounded wine.

This lack of balance may be between fruit and acids, acids and tannins or all of the above.

Wines described as heavy are too high in tannins.

Cloying is a negative description generally given for sweet wines that are not balanced in acid structure, residual sugars and tannins.

Briary is a term used to describe wines that are strong in alcohol content and high in tannins.

Backward wines are those that are strong in alcohol content and high in tannins.

On the "drinkability" level, its lower tannins and lighter body made it a nice transition wine to go to, so it was a logical choice.

After that, they circle back to Pinot Noir because, on a different level, it has more to offer than just the light body and softer tannins.

Many wine lovers prize Syrah for its deep, dark, intense red flavor, complemented by the astringent bite of the alcohol and the slightly bitter tannins that linger on the tongue.

This wine is generally high in acidity and tannins.

Barbera wines are fruity and delicious, high in acidity but low in tannins.

Many love Italian reds for their bold, forward flavors, acidity and mellow tannins but Italian whites are some of the best in the world.

It is a medium to full-bodied wine with deep fruit and supple tannins.

Immediately drinkable - While some wines in bottles need some age under them in order to soften the tannins and make them ready to drink, a boxed wine is always ready to drink.

This French red is made from thin skinned grapes, which results in less tannins and more fruit flavor.

Wines made from Cabernet Sauvignon typically age well, because they contain tannins.

Tannins give the wine structure and aging potential.

As wine ages, tannins soften significantly over time.

You can taste tannins along the back of your palate.

Pinot Noir-Reminiscent of classic Burgundy, this wine has smoky, lush fruit overtones with underlying light tannins.

Cabernet Sauvignon grapes contain a high amount of tannins, and as the juice macerates, the more tannic the wine becomes.

In general, Cabernet Sauvignon wines are highly tannic; however, the tannins soften as the wine ages.

The amount of tannins in the wine is known as the wine's backbone or structure, and some wine collectors age well-structured Cabernet Sauvignon wines for decades before the wine is ready to drink.

With highly structured tannins and heady flavors, Barbaresco and Barolo wines are favorites of red wine lovers around the world.

Since tannins, histamines, and sulfites are naturally present in red wine, leading wine specialists have examined the link between each substance to pesky headaches.

Commonly found in tea, chocolate, cheese, and nuts, tannins are flavonoid-producing chemicals that prevent the oxidation of wine.

If you’ve ever puckered your lips from the bitter taste of Cabernet, you’ve experienced tannins in action.

According to an article published in Yale Scientific, tannins send serotonin levels soaring, triggering migraines in some.

Since there exists no documentation linking headaches to foods containing high levels of tannins (ever heard of a nut headache?), researchers have yet to prove a definitive connection between the substance and red wine headaches.

Migraine headaches have been associated with sensitivities to chemicals contained in red wine, deli meats, aged cheeses, and the tannins in tea.

Tannins and caffeine found in the tea shrinks eye skin effectively.