A Guide to Tannins in Wine

Tannins are one of the fundamental elements of wine. They help define the specific taste and texture of wines.  

Tannins are especially evident in red wines. The dry sensation on your palate when you sip certain red wines, like Cabernet Sauvignon, comes from tannins. You might also describe the taste as astringent or bitter. However, these terms are not usually meant to be negative. Instead, tannins help balance the fruity flavors in wine and give it a complexity that connoisseurs often value. You can search a wine vendor’s selection to find high-tannin varieties.   

The type of grape, vineyard location, and winemaking process can all affect tannin levels. And, the aging process and conditions once the wine gets bottled also play a role. 

Whether you are a red wine enthusiast or seeking a wine gift for someone who enjoys complex flavors, it’s important to understand tannins. Here’s a deeper look at this component of wine. 

What Are Tannins?

Tannins are natural astringent compounds. They are found in various trees and plants, including grapes. The highest concentration of tannins is in grape skins and seeds. 

Tannins play an essential role in nature. They serve as a defense mechanism against plant-eating animals. The drying, bitter taste discourages them from eating the plant. 

Tannins also bind elements together in the plant. This helps ward off diseases and molds. 

In wine, tannins provide flavor and body. But, they continue to evolve even after the liquid is in the bottle. 

What Are Resolved Tannins?

Wine enthusiasts might speak about “resolved” tannins. This refers to high-tannin wines that lose some of their astringency over time, usually during aging in the bottle. The result is a smoother taste and texture. 

You can age wines properly in cellars or refrigerators to resolve tannins in red wines. 

Where Do Tannins in Wine Come From?

Tannins are found in grape skins and seeds. They come from other sources, but these are the two main contributors. However, the tools and processes the winemaker uses can significantly impact the tannin content. 

Here’s a look at where wines get their tannin content. 

• Grape components: Grape skins are filled with tannins. Also, seeds and stems add tannins to the wine. Grapes with thicker skins have more tannins than those with thinner skins. 
• Maceration: During maceration, the crushed skins, seeds, and sometimes stems soak in the juice, allowing tannins (and color) to seep into the wine. The longer this maceration lasts, the more tannic the final product.
• Oak barrels: Wineries often age their wines in oak barrels. Oak is high in tannins and can impact the wine’s flavor profile. However, oak tannins are generally smoother and less astringent. 

Grape varieties play a crucial role. Due to their thick skins, Cabernet Sauvignon grapes have a much higher tannin content. Some reds, such as those from the Beaujolais region of France, rely on grapes with very thin skin and, therefore, few tannins. 

Are Tannins Good for You?

There are few definite answers about the health benefits of tannins. Research suggests that tannins from some plants may help fight inflammation. 

On the other hand, research suggests that tannins can stop iron absorption. This could be a problem for people who have anemia. There is also a suggested link between tannins and headaches. However, wine-related headaches could also come from other components, such as sulfites. 

In all these cases, more research is needed to clarify the potential health benefits or drawbacks of tannins.

What Do Tannins Do to Your Body?

Researchers are still investigating the health benefits of tannins. But, tannins do have some interesting interactions in the body. One potential benefit is their role in blood clotting. Tannins can bind to proteins in the blood, helping form clots that stop bleeding. This might be helpful for individuals prone to excessive bleeding. 

However, it’s important to note that more research is needed to find the best tannin source for clot promotion. 

Tannins in Red Wine

Red wines all have tannins because they undergo maceration, but the content can vary. For example, Nebbiolo grapes are known for their bold tannins. The wines using these grapes are ideal for long-term aging. On the other hand, reds using thin-skinned varieties like Grenache grapes have lighter tannins. 

What Characteristics Do Tannins Give Red Wines?

Tannins give red wines specific flavor properties. Again, these qualities can be very noticeable or subtle. But, they are present in red wines at some level. 

• Astringency: Tannins give wines a sense of dryness that you can feel on your tongue. This quality is often described as astringency.
• Complexity: Tannins contribute to a wine’s complexity. They can balance the fruity or sweet flavors of the grape, giving the wine more taste and a thicker body. 
• Ageability: Tannins resolve as the wine ages. You can change the flavor profile of the wine by aging it in specific conditions. 

The level of tannins can influence food pairings. For instance, high-tannin wines are good with grilled red meats and aged cheeses.

Tannins in White Wines

White wines are pressed quickly instead of macerated. This limits the time skins and seeds have to release their tannins into the juice. 

Because of the quick pressing, white wines are lighter and sweeter. However, there are a few exceptions. Some orange wines are made with extended skin contact. The goal of this process is to create more complex flavors and a drier taste. 

What Characteristics Do Tannins Give White Wines?

Tannins have a more dramatic flavor impact on red wines. However, you might notice the following subtle taste profiles due to tannins in white wine: 

• Texture: Trace amounts of tannins can add texture to white wines. It gives them more thickness than lighter whites.
• Complexity: Similar to reds, minimal tannins in white wines can contribute to their complexity. Even in smaller amounts, these tannins are noticeable because of the lightness of most white wines. 
• Aroma: In some white wines, tannins interact with aromatic compounds. They affect the way the wine smells.

White wines with higher tannin levels are ideal for pairing with lighter, rich foods like grilled seafood or pasta with cream or cheese sauces. 

Tannins in Other Types of Wines

Tannins aren’t exclusive to reds and whites. Rosé wines can have tannins, as well. The tannin content in rosé wines is slightly more than in white wines but less than in red wines. The tannin content brings more body and complexity to some rosés. 

Sparkling wines get tannins during the lees aging process. This method involves aging the wine on top of leftover yeast and sediment from fermentation. Even so, wines like Champagne and Prosecco have very low tannin content. 

What Do Tannins Taste Like?

Tannins create a drying sensation by binding to proteins in your saliva. This taste is similar to what you’d experience when sipping a strong black tea.

To appreciate the impact of tannins, incorporate them into your next wine tasting. For instance, you can compare a Cabernet Sauvignon (high tannins) to a Pinot Noir (lighter tannins) and notice the difference in astringency and fruitiness. 

By tasting these different styles, you can get a feel for how tannins affect different varieties of wines. Also, you can try aging premium wines to resolve tannins and see how this affects flavors. 

What Do Tannins Do in Wine?

Tannins bring several chemical effects to wine. First, they bind with proteins, which is what creates their astringent qualities. This binding also creates a thickness, or viscosity, that gives red wines their heavier bodies. 

Also, red wines age well because of a process called polymerization. As the wine ages, tannins bind together in a way that reduces the overall astringency of the wine. 

If you understand tannins, you will be able to select and pair wines based on astringency, body, and grape variety.