Tannin and Acid in Wine

Tannin, acid and alcohol. There's much more of course - like fruit. But without these three major components, you really don't have wine - just juice.
The difference between tannin and acid always confused me.
They both suggest "negative' sensations in the mouth.
So what's the difference, and what's the good and the bad of each?
Acid.
In the mouth, think "salivating". It's like sucking on a lemon or lime. It gets your palate ready for food.
The good: wines with balanced acidity are ideal for drinking with food. Think Chianti with pizza or an Italian red sauce, or, Chablis with soft white cheeses. Or, Champagne with anything.
The bad: overly acidic wines can seem sour or overly tart - like that lemon you just sucked on. It may have gotten you ready for more food, but, you're not planning on eating the lemon.
Tannin.
In the mouth, think "drying". Although all good wines have some tannin, they are most prominent in your big, bold reds like Cabernet Sauvignon, Bordeaux and Barolo.
Tannins provide structure and complexity to wine. When red wines are young, the tannins can be overwhelming and make a wine difficult to drink. Foods high in fat like hard cheeses or a well marbled steak can temper tannin and make the wine very palatable.
The good: With the right food pairings, tannic wines can very be very exciting. They are typically big and bold with good fruit and long finishes. After these wines age, the tannins soften and can become "silky" and elegant. A young tannic wine can be totally transformed after 3-5 years of aging.
The bad: When tasting an overly tannic wine, it feels like the inside of your mouth is being sucked out. Your mouth feels completely dried out and almost "gritty".
Doesn't that sound pleasant?
Bottom line: tannin and acid are good, and they are absolutely critical in the composition of any great wine.
Have a great weekend!

Tom