When red wine is described as “dry,” it’s the tannins responsible for this sensation. Tannins are compounds found in grape skins, seeds, and stems, which contribute to the astringent feeling in the mouth. A simple experiment to understand this is to taste a tannic wine like Cabernet Sauvignon or Syrah. After swishing it around your mouth, you’ll notice a dry, sandpaper-like feeling on your teeth and cheeks. This sensation comes from the tannins, which interact with your saliva and proteins in your mouth, creating a sensation of dryness.
The Role of Tannins in Wine
Despite the dryness they cause, tannins play an essential role in the structure and aging potential of red wine. They provide a framework for the wine’s fruit and savory notes, contributing to the overall mouthfeel. Tannins also help preserve the wine, allowing it to age gracefully over time. While tannins may create an unpleasant sensation when experienced in isolation, they are necessary for balancing the other elements of the wine and for enabling long-term aging, especially in wines like Cabernet Sauvignon.
To fully appreciate wine, proper tasting techniques should be employed. Swishing wine around like mouthwash is not an appropriate way to evaluate it, and it could lead to awkward moments with friends and family. The correct approach involves swirling, sniffing, and sipping. These techniques allow you to better experience the wine’s aromas and flavors without focusing solely on the tannins. Swishing the wine around will only highlight the astringency and make the experience less enjoyable.
The Source of Tannins in Wine
Tannins are primarily derived from grape skins, seeds, and stems, with skins being the main contributor. Red wines, like Cabernet Sauvignon, benefit from the tannins extracted during maceration, where the juice interacts with the grape skins. White wines, on the other hand, generally lack tannins because the juice does not undergo skin contact during fermentation. Some white wines, particularly those aged in oak barrels, may contain subtle tannins derived from the oak, but they are not as prominent as those in red wines.
Tannins also play a significant role when paired with food. They help balance the fat and protein in dishes, which softens the perception of tannins and enhances the overall dining experience. For example, the combination of a tannic red wine and a well-marbled steak is a classic pairing because the richness of the meat complements the tannins in the wine. Additionally, the ripeness of the grapes when harvested affects the tannin profile; early-harvested grapes often produce more astringent tannins, while fully ripe grapes yield smoother, more approachable tannins, though they still require aging to reach their optimal state.