Have you ever sipped red wine and wondered what that dry, bitter, and slightly astringent feel is? One word…tannins. Tannins play a crucial role in the taste, structure, and aging potential of wine. But what exactly are they, and why do they matter? Grab a glass of your favorite vino and enter the fascinating world of tannins.
What Are Tannins in Wine?
Tannins are naturally occurring compounds found in numerous plant materials. For nature, plants use tannins as a defense mechanism to deter animals from eating them too early. In terms of food, If balanced and well-managed, tannins can be pleasant and sometimes prized. This includes tea, coffee, dark chocolate, beer, nuts and more.
When it comes to wine, they primarily originate from the skins, where they’re most concentrated. During the winemaking process, tannins are extracted from these parts of the grape and contribute to the overall profile of the wine. The word “tannin” is derived from the tanning leather process, where tannins were historically used to treat animal hides.
How Are Wine Tannins Produced?
The process of releasing tannins begins as soon as grapes are crushed during winemaking. As the grape juice or must sits with the skins, tannins leach out, lending color, flavor, and structure to the wine. The grape seeds and stems also contribute, adding to the overall structure and weight of the wine. Oak aging is another way winemakers introduce tannins into wine, as the wood imparts its tannic compounds during the aging process.
Red wines, which are fermented with grape skins, tend to have higher tannin levels than white wines, which are typically fermented without skins. So, while often associated with red wines, tannins can also be found in white wines, albeit in much weaker quantities.
Taste and Texture: What Do Tannins in Wine Feel Like?
Tannins are notorious for their astringency, which can be described as that dry texture you feel on your tongue and gums after a sip of full-bodied red wine. Texture serves as a key indicator of tannin quality. A favorable texture is often described as subtle, plush, velvety, or silky. A wine with a balanced amount of tannins, perceptible but not overpowering, is often labeled as “grippy.”
On the other hand, tannins characterized as “green” impart a slight bitterness and unpleasant astringency. Some of these wines can be further described as aggressive, grainy, and even, mouth-puckeringly powerful.
Keep in mind, that you want to discern between bitterness, which pertains to taste, and astringency, which relates to tactile sensation.
In mature wines, tannins often evolve to a “resolved” state, exhibiting a smooth, soft texture devoid of astringency.
Are Tannins Good or Bad for Your Health?
When it comes to health, the effects of tannins are a bit of a mixed bag. On one hand, they’ve been associated with potential health benefits, such as antioxidant properties that may help protect against heart disease and certain types of cancer. On the other hand, for some individuals, particularly those with sensitive stomachs, high-tannin wines can trigger adverse reactions like headaches or digestive issues.
Benefits of Wine Tannins
Aside from their potential health perks, tannins serve several important functions in wine. They act as natural preservatives, helping wines age gracefully over time. Additionally, tannins contribute to the structure and complexity of wine, providing a framework for the other flavors to shine.
Which Wines Have the Most Tannins?
If you’re seeking out wines with a robust tannic profile, look no further than bold reds like Cabernet Sauvignon, Nebbiolo, Malbec, Tempranillo, and Syrah. These wines are typically full-bodied and packed with gripping tannins that lend depth and longevity. Others with relatively high tannins include Merlot, Sangiovese, and Mourvedre. In contrast, if you’re not a fan of tannins, Grenache, Pinot Noir, and Gamay are typically less tannic due to having thinner skins. While grape variety is a key determinator in tannin concentration, ripeness and climate also affect the tannin levels.
Pairing High-Tannin Wines with Food
Pairing high-tannin wines with the right foods can elevate both the wine and the meal. The key is to balance the astringency of the tannins with rich, fatty foods like steak, lamb, or aged cheeses. The protein and fat in these dishes help soften the tannins and enhance the overall dining experience. Other dishes that pair well with high-tannin wines are:
- Roast Beef
- Bolognese
- Charcuterie
- Filet Mignon
- Grilled Duck
- Lasagne
- Beef Bourguignon
Should You Decant Tannic Wines?
Decanting high-tannin wines can work wonders in softening their edges and allowing their flavors to bloom. By exposing the wine to oxygen, decanting helps mellow out harsh tannins and can bring greater harmony to the wine. Just be sure not to overdo it—too much oxygen exposure can strip the wine’s vitality.
Tannins may be tiny compounds, but they wield a mighty influence in the world of wine. From shaping the taste and texture of your favorite reds to potentially offering health benefits, these enigmatic molecules add depth and dimension to every sip. So the next time you raise a glass, take a moment to appreciate the tannins that help make each wine unique. Cheers to the magic of tannins!
