How does tannin level and acidity affect cider taste/style?

By | December 19, 2016

As per the title really... if you had tannin level on one axis of a graph and pH on another, how would the cider vary across this 'spectrum'? More acidic I can imagine will taste... more acidic ;) But I'm wondering how a low/none amount of tannin would taste, or a very non-acidic must. Would you get something sweet, or just bland and insipid?