(from http://antiwinesnob.com/wine-articles/whats-the-difference-between-tannins-and-acidity/)
". . .Tannins are often described as bitter, puckery, drying, astringent or akin to the sensation of rubbing a swab of cotton down your tongue. I actually tried this and did see a connection between the two sensations. The flavor of tannin has also been described as the flavor of steeped black tea. (Which also has a high tannin content.) I tried this, too, and found the comparison very helpful in understanding the sensation and taste of tannins in my wine. . .
There appear to be four predominate types of acid found in wine: Tartaric Acid, Malic Acid, Lactic Acid and Citric Acid. These acids add what is called “structure” and help shape the flavors and aftertaste (also called a wine’s “finish”). Acids also act as a preservative. Another acid-Acetic Acid (vinegar)-is usually present in only trace amounts and contributes to a sweet/sour vinegar taste. Too much acetic acid in wine is not a good thing and can often be detected in super duper cheap table wines. . .
When distinguishing tannins from acidity, it is easier to start by comparing a white wine that has not been aged in oak (perhaps a Riesling-it is usually quite high in acidity) with a deep red wine (perhaps a Cabernet Sauvignon from California or Australia). When you try the white wine, you’ll notice the tart, zingy flavor that makes your tongue salivate a little. Kind of like drinking orange juice. When you try the red wine, you might have that tart, zingy feeling, too (the acid), but what you’ll also notice is that drying, puckery feeling that seems to roll down the middle of your tongue and coat your mouth. The wine feels deep and … complex. That’s the tannins in the red wine. . . "
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