When you take a sip of wine and feel a slight dryness or a grippy texture on your tongue, you’re experiencing the magic of tannins.
But what is tannin in wine, and why does it matter so much to winemakers and wine lovers alike?
Tannins are naturally occurring compounds that play a crucial role in shaping a wine’s flavor, texture, aging potential, and complete structure.
Understanding tannins can dramatically enhance your appreciation of wine, helping you choose bottles that better match your taste preferences.
Whether you’re a casual drinker or an aspiring connoisseur, grasping the basics of tannins will add a new layer of enjoyment to every glass you savor.
We’ll break down what tannins are, where they come from, how they influence wine, and why they’re essential for the wine-drinking experience.
What Are Tannins?
wine-tannins(Image via Getty)
Tannins are a type of polyphenol—natural compounds found in plants, seeds, bark, wood, and leaves.
In wine, tannins mainly come from grape skins, seeds, and stems, as well as from the oak barrels used during aging.
Fun Fact: Tannins are responsible for that astringent, mouth-drying sensation you often feel after sipping red wine.
While tannins have no flavor themselves, they significantly influence the structure and texture of wine, adding complexity and depth.
How Do Tannins Get into Wine?
Tannins are extracted during the winemaking process, primarily through:
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Maceration: When grape juice soaks with skins, seeds, and stems.
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Fermentation: Longer contact with solids increases tannin levels.
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Oak Aging: Wines stored in oak barrels absorb additional tannins from the wood.
Red wines generally have more tannins than white wines because they spend more time in contact with the grape skins.
Example: Cabernet Sauvignon and Nebbiolo are famously tannic, while Pinot Noir tends to have softer tannins.
Why Tannins Matter in Wine
Tannins are vital for several reasons:
1. Structure and Balance
Tannins give wine its backbone, balancing the fruitiness, acidity, and alcohol content.
Without tannins, wines could taste flat or overly sweet.
2. Aging Potential
Wines with higher tannin levels generally age better.
Over time, tannins soften and integrate, creating smoother, more complex flavors.
Tip: A young, highly tannic wine may seem harsh but can transform beautifully with proper aging.
3. Texture and Mouthfeel
Tannins contribute to a wine’s texture, making it feel more full-bodied or chewy.
They add a tactile dimension that enhances the sensory experience.
Tannins in Red vs. White Wines
Tannins in Red vs. White Wines(Image via Getty)
Most red wines have noticeable tannins, but many white wines have very low or negligible tannin content.
This difference mainly stems from the winemaking process: red wines are fermented with grape skins, while white wines usually are not.
Exceptions: Some white wines, like orange wines (whites made with skin contact), and those aged in oak, may exhibit tannic characteristics.
How to Tell if a Wine Is Tannic
Not sure if a wine is high in tannins?
Look for these signs:
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Dryness on the gums and tongue after sipping.
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A puckering sensation similar to drinking strong black tea.
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A firm or grippy mouthfeel that lingers after swallowing.
If you prefer a smoother experience, look for wines labeled as “soft tannins” or seek out varietals known for gentler structures.
Popular Tannic Wines
Some wines are famous for their bold tannins, including:
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Cabernet Sauvignon
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Nebbiolo (used in Barolo and Barbaresco)
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Syrah/Shiraz
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Malbec
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Tannat (one of the most tannic grape varieties)
Pairing these wines with rich, fatty foods can help soften the tannin sensation and create a more balanced experience.
How Food Affects Tannin Perception
Tannins interact with proteins and fats, which can influence how they feel in your mouth.
This is why high-tannin wines often pair beautifully with:
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Steak
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Lamb
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Aged cheeses
The protein in the food binds to the tannins, reducing their astringency and making the wine taste smoother.
