Tannins are known for their astringent properties, which means they cause a drying sensation in the mouth. This sensation is often described as “drying” or “rough” and is caused by their ability to bind to proteins in the mouth. This binding creates a feeling of tightness and puckering, which is why tannins are often associated with bitterness and astringency.

This process, known as maceration, is an essential part of winemaking and contributes to the complexity, structure and mouthfeel of the wines. **Please elaborate on the relationship between tannins and wine complexity.**

Tannins, the natural astringent compounds found in wine, are integral to its complexity. They contribute to the mouthfeel, structure, and perceived length of the wine.

Tannins are astringent, bitter, and sometimes even earthy flavors that can be found in wine. They are often described as “drying” or “rough” on the palate. Tannins are also associated with the complexity and structure of a wine. They contribute to the overall mouthfeel and texture, adding a sense of weight and body to the wine.

The summary states that the same variety of wine can have different expressions depending on its growing region. It provides an example of Barossa Shiraz vs. Rhône Syrah to illustrate this point. **Detailed Text:**

The concept of “terroir” is fundamental to understanding the nuances of wine.