I've read a basic level article from my wines store on tasting. It mentions that a sour(tart) taste is related to acidity and a bitter taste in the back part of the tongue relates to tannin levels.
As basic as this is, is this a reasonable explanation. I just had a "wine of the month"
SHIRAZ 1999 VINTAGES 960435 750 mL bottle
Wine, Still Table Wine, Red Still Table Wine
14.0% Alcohol/Vol. Sugar Content : DMade in: South Australia, Australia By: Brokenwood Wines Release Date: May 18, 2002
I was hoping for a smooth easy drinking ,full bodied fruity wine but tasted a dry(seemed XD), peppery(spicy), medium bodied that was not "jammy" enough for me. Question: (finally) When I described this wine as too "dry" for my likes. Would I be referring to a too acidic wine or too tannic for my preference?
TIA
(from a guy who obviously needs wine tasting 101) ;-} Larry Stumpf, S. Ontario, Canada