Tannins are naturally occurring polyphenols found in such plants and food items as grapes skins, seeds, wood, dark chocolate and black tea. In the mouth tannins lend a "grippy" drying feeling and are desireable if balanced with the other elements in a wine (acidity
Acids occur naturally in grapes, with acidity in a wine referring to its tartness level. It creates a mouthwatering sensation in the mouth and plays a vital role in providing structure and balance in a wine. Wines without enough acidity are often referred to as "flabby" (water, for example, lacks acidity).
Body is a measure of how full and rich a wine tastes -- oily, waxy, viscous, and velvety are terms to describe this. Body is dependent on the grape variety, alcohol level, sweetness, ripeness of fruit, and to some extent how the wine is made.
, sweetness). If you have trouble drinking a very tannic wine, try it with high-protein foods (meat, tempeh/bean dishes) - the tannin proteins will bind to the food proteins to create a softer effect on the palate.