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| Expand? | Letters | Answer | Clue | |||||
| 99% | 6 | Exact Match! | ||||||
noun • any of various complex phenolic substances of plant origin; used in tanning and in medicine | ||||||||
| 42% | 10 | Commonly found in red wine and responsible for its astringent taste | ||||||
noun • any of various complex phenolic substances of plant origin; used in tanning and in medicine | ||||||||
| 32% | 4 | Astringent substance | ||||||
noun • a person who has received a degree from a school (high school or college or university) • a white crystalline double sulfate of aluminum: the ammonium double sulfate of aluminum • a white crystalline double sulfate of aluminum: the potassium double sulfate of aluminum • a double sulphate of aluminum and potassium that is used as an astringent (among other things) | ||||||||
Substance Giving Red Wine An Astringent Taste Crossword Clue
There is 1 exact and 129 possible answers.
We've checked our database and believe the answer is
TANNIN which was last seen in the New York Times crossword.
Check other possible answers below.
Check other possible answers below.
We think the answer to this crossword clue is:
TANNIN
Updated: October 10, 2023
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Clue Last Found In...
| Source | #Number | Answer |
|---|---|---|
| New York Times11 Jun 1993 | Down 28 | |
This clue was last seen in the publications above.
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Similar Clues
| Clue | Source | |
|---|---|---|
1 | Astringent substance
New York Times -
18 Jul 1999 | New York Times / 18 Jul 1999 |
2 | Astringent substance; maul (anag.)
Telegraph Cross Atlantic -
04 Oct 2024 | Telegraph Cross Atlantic / 04 Oct 2024 |
3 | Astringent substance found in red wine | |
4 | Astringent substance in tea and wine
The Guardian Quick -
26 Jan 2021 | The Guardian Quick / 26 Jan 2021 |
5 | Commonly found in red wine and responsible for its astringent taste | |
6 | From the Latin for “clear”, word for light-red wine originally, later dark-red wine imported from Bordeaux
Telegraph Giant General Knowledge -
03 Jun 2023 | Telegraph Giant General Knowledge / 03 Jun 2023 |
7 | Somewhat astringent, as wine
New York Times -
08 Oct 2010 | New York Times / 08 Oct 2010 |
