A high concentration of tannins generally make a wine hard, rough, or astringent; so much so that the wine lacks mellowness and can become too rough to drink. A firm wine is characterized by a significant presence of tannins without being astringent. A tender wine is well-balanced, and its tannic structure brings out its fruity flavours. A supple wine has a very low tannin concentration; it is rather round and soft. A silky wine has even less tannins than a supple wine and is very light. Finally, a melted wine is so homogenous that the tannins are practically impossible to detect.