Tannins are naturally occurring compounds found in plants, including grapes. Scientifically, they are a type of polyphenol that exists in grape skins, seeds, and stems and in the wood of barrels used for aging wine. They are vital in defining a wine’s character, longevity, and enjoyment. For wine lovers and enthusiasts, understanding tannins can elevate tasting experiences and deepen appreciation for the artistry of winemaking.

Overview of Wine Tannins

Tannins are in action as you sip red wine and feel dryness in your mouth. Tannins react with the proteins in saliva, which causes the dry effect that is usually associated with bold wines. However, while most people think of tannins only in red wine due to the more extended contact of grape skin with juice, some white wines and even rosé where tannins are used but subtly. Wineries utilize tannins as components that contribute to the overall impression of a wine; they provide ‘body’ and ‘shape’ to the wine.

Learn More: Tannins: The Science Behind Texture and Taste in Wines

They also protect the wine like no other material and facilitate the aging process, enriching it with more flavors. The amount and properties of these substances differ due to many factors like the grape variety, social viticulture, and types of winemaking processes. Take, for example, a full-bodied Cabernet Sauvignon, the favorite of many, which is high in tannins as opposed to a light-bodied wine with low tannins, such as the more delicate Pinot Noir. Wines subjected to the use of oak barrels tend to be richer in tannins and taste-enhancing wood-induced flavors.

Different Types of Wine Tannins

Grape Tannins

These types of tannins specifically come from grapes (beans) skins, seeds, and vines. They are primarily found in wines – thin or thick-skinned, where the skin gas is incredibly thick. Grape tannins can differ in youth wines, which are sharper and astringent to be smooth and creamy in older bottled wines.

Oak Tannins

When wine is aged in barrels, the barrels add their own set of tannins to the wine. These tannins are gentle and spherical in nature and add notes like vanilla, spices, and toasty flavors. The tannin extraction rate from the oak depends on the species of oak used, the toasting level, and the maturation period.

Condensed Tannins

These are the tannins within the skin and seed of the grape, and they are the first ones that cause the drying effect in the mouth when one sips a young wine. In the natural process, these get entangled, form a network, and get thinned out, which is why such vintages have a velvet texture.

Hydrolyzable Tannins

Tannins obtained from oak are known as Hydrolyzable set-out tannins. They are important components when wine is left to age. They are mixed with wine and its elements, then dissolve gradually and become part of the wine. This may explain why, after wines have been aged in oak barrels, they usually have an improved mouthfeel.

Mild tannins

As wines age, this style of tannins also undergoes a remarkable transition from aggressive and rough to a more silky mouth experience. These ‘soft tannins’ are welcomed in matured wines for the ultimate pleasure they provide as they coat the mouth effortlessly.

Check This Out: Understanding and Appreciating Tannins In Different Wines

Ways to Understand Wine Texture

Mouth Feel

Is it smooth and silky or rough and grippy? These sensations come from tannins interacting with your palate. Tannic wines create a drying effect, like drinking a strong black tea. This astringency varies in intensity based on the wine’s age, grape variety, and winemaking techniques.

The “grip” of a wine

This refers to how firmly the tannins hold onto your palate. For example, young Barolo wines made from Nebbiolo grapes are famously high in tannins, delivering a bold and gripping experience. On the other hand, a well-aged Merlot might feel soft and velvety, with tannins seamlessly integrated into the wine’s structure.

The body of the wine 

Full-bodied wines, often higher in tannins, feel weighty and substantial in the mouth, while light-bodied wines like Gamay are more delicate. Pay attention to how the wine finishes—whether it leaves your mouth dry and puckered or smooth and refreshed. This aftertaste, or “finish,” provides important clues about the wine’s tannin profile.

 

Tasting Wine Like an Expert

Observe the wine’s appearance

Hold the glass up to the light and note its color and clarity. Red wines with deep, dark hues often indicate higher tannins, while lighter-colored reds suggest a gentler tannic structure.

As You Stir the wine

This allows the wine to breathe by releasing the aromatic compounds enhancing the sensory experience of the wine before drinking or tasting it. Now take a close up picture of the fragrance and ascribe all the scents into their respective compartments. Are there organic smells such as the old leather or damp soil? This usually indicates the presence of tannins.

Coating Palate

When accustomed to the taste of the wine, do not gulp it but take a moderate amount of wine in the mouth and gurgle so as to get the wine in every corner of the mouth. This gives you the opportunity to evaluate its scale and structure, acidity, and amount of tannins. Within the mouth, as the wine is swallowed, perceive the degree of sweetness and sharpness of the wine. An ideal wine contains tannins that easily combine with other components of the wine rather than overwhelm it.

Tasting Retronasal Aroma

A high tendency of drying and lingering figures in the wine after drinking suggests that the wine has a high content of tannin. Repeating these steps will help the muscles in the mouth and the interaction with the wine, especially where the wine is concerned with its tannins.

Identifying Tannins in Wine

Recognizing tannins in wine is a skill that develops with experience and mindful tasting. The drying sensation on your tongue and gums is the hallmark of tannins, and this can be your first clue. To explore tannins further, experiment with food pairings. Tannic wines like Cabernet Sauvignon pair beautifully with protein-rich foods like steak. The protein softens the tannins, creating a smoother taste.

Another way to familiarize yourself with tannins is by comparing the sensation to eating unripe fruit or drinking strong tea. These experiences mimic the mouth-drying effect of tannins, helping you connect the dots during wine tasting.

Smelling the wine can also offer clues. Aromas of tea leaves, cedar, or leather often accompany wines with a significant tannic presence. Additionally, understanding the grape variety can be a guide. For instance, Nebbiolo and Petit Verdot are renowned for their tannic intensity, while Pinot Noir and Grenache are known for their softer tannins.

Also read: Check Top 10 Wine Tips for Beginners To Your First Bottle

Conclusion

Tannins are more than just a structural element; they are part of what makes wine so fascinating. Learning to identify and appreciate them, you can better understand the wines you enjoy. So, next time you pour a glass of wine, take a moment to savor its texture, feel its grip, and let the tannins guide you through its intricate layers.

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