Your palate has a biological rejection of bitterness and astringency. You may be a "Supertaster" (highly sensitive to bitter compounds), which means high tannins feel physically painful or harsh, like sandpaper on your gums. Your mouth seeks protection - you want wines with higher glycerol (body) and alcohol sweetness to coat your tongue and create a barrier against harsh textures. You judge wine by how seamlessly it glides across your palate.