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Tannic, tannins
Containing perceptible tannic acid, a naturally occurring component in ageworthy red wines that imparts a mouth-puckering astringency when the wine is young but that "resolve" (through a chemical process called polymerization) into delicious and complex elements of "bottle bouquet" (above) when the wine is cellared under appropriate temperature conditions, preferably in the range of a constant 55 to 60 F.
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