Definition - What does Astringency mean?
WineFrog explains Astringency
There are different nuances to astringency: powdery, chalky or grainy is the sensation that your mouth is filled with fine particles; silky, velvety or furry is the rough feeling; puckery, chewy, grippy or adhesive is the need to move your mouth after sipping a wine - as if you’re chewing on something or just ate a sour candy. Astringency can also make a wine soft, supple, fleshy or rich in your mouth - those are all good characteristics in a wine. If the wine is coarse or hard, those are the negative. When a wine’s tannins are balanced and its astringency perfect, a wine will feel perfectly smooth and balanced between dry and moist in the mouth.
Tannins, the cause of astringency, are present in all red wines and are higher in younger reds. Only a few white wines, like Gewurztraminer and Muscat, develop astringent qualities. Poorly made red wines can be very dry and astringent. The difference between a poorly made red wine and a young red wine is that a young red wine can be cellared for a year or two and it will improve; a poorly made red wine will never improve.
Since everyone has different tolerances and preferences in wine, the best way to determine what level of dryness - or astringency - is best for you is to sample as many red wines as you can.