What likely describes the taste profile of a wine with low tannins?

A wine with low tannins is typically characterized by a softer mouthfeel and may present a profile that is more approachable to many palates. Tannins, which come from grape skins, seeds, and stems, contribute to a wine's structure and can impart bitterness, astringency, and complexity.

In wines with low tannins, other flavor components become more prominent. This often leads to a flavor profile that is fruity and vibrant, highlighting fresh fruit flavors and acidity rather than the bitterness associated with higher tannin levels. The experience is generally less harsh and allows for the expression of brighter, juicier characteristics.

While silkiness can describe the mouthfeel of a wine, it is more commonly associated with smoother, fuller-bodied wines that may contain higher tannins. Grassiness pertains to green or herbaceous flavors, which can appear in certain wines but do not directly correlate with the tannin level. Therefore, fruity and vibrant is the best descriptor for a low tannin wine, as it aligns with the emphasis on fruit and freshness in the absence of a stronger tannic structure.