Astringency
It is a measure of the drying or puckering sensation caused mainly by the tannins present in red wines, but also - to some extent - by high acidity in whites.
A degree of tannic tautness is desirable as part of the complex balance in wines for aging. But in some young reds, excessive tannins interrupt the lubricating flow of saliva and create an unpleasant puckering sensation. High acidity in white wines can create a similar effect.
Temperature
It refers, in part, to the degree of heat or cold of a wine, a key factor in how it tastes and feels when it enters the mouth. But it has mainly to do with the sensation of warmth created by ethyl alcohol, which increases with the wine's strength.
This fenomena is scarcely noticeable at less than 11 degrees, though if there is too little alcohol the wine will seem weak and unbalanced. In the normal range of 11 to 13 degrees, the alcohol should be in harmony with the other components. Above 13 degrees, there is a distinct sense of warmth or richness, though if the alcohol dominates the other components it can create an unpleasant, hot sensation.
