Page Contents
All you need to know about wine tannins
Whether you’re a seasoned wine connoisseur or just beginning to explore the world of wine, understanding the concept of tannins is essential. Tannins play a significant role in the flavor, structure, and overall experience of a wine. In this comprehensive guide, we will delve into the fascinating world of wine tannins, exploring their origins, effects, and the various factors that influence their presence in different wines. Let’s unlock the secrets of wine tannins together.
What are tannins?
At a basic level, tannins are naturally occurring chemical compounds found in a variety of sources, including chocolate, tea and, of course, wine. Scientifically known as polyphenols, tannins in wine are composed of two types of phenols: flavonoids and non-flavonoids. Flavonoids, in particular, contribute to the drying and astringent qualities of tannins.
When you sip a tannic wine, the flavonoids in the tannins interact with the proteins in your mouth to form insoluble complexes. This interaction reduces the effectiveness of saliva in lubricating your mouth, resulting in a dry sensation. The word “tannin” itself has historical roots in the use of plant extracts to cure leather.
Where do tannins come from?
In the world of winemaking, tannins are released from a variety of sources, including grape skins, grape seeds, and grape stems. In addition, the oak barrels used to age certain wines can also contribute to the presence of tannins. Tannins develop naturally during the growth and production of wine, and winemakers have the ability to manipulate tannin levels through certain techniques.
The climate in which the grapes are grown also plays a role in tannin production. Grapes grown in cooler climates and harvested earlier tend to have less tannin, resulting in a softer effect. On the other hand, grapes grown in warmer climates and picked later in the growing process have larger tannins, which contribute to a more pronounced and robust mouthfeel.
Do all wines have tannins?
Yes, all wines contain tannins to some degree. Since tannins come primarily from the grape stems, skins and seeds that are an integral part of the winemaking process, technically every wine contains tannins. However, the amount of tannins can vary significantly from wine to wine.
Red wines generally have higher levels of tannins than white wines. This is because red wines typically undergo a longer maceration process, where the grape skins remain in contact with the juice for a longer period of time, allowing for greater extraction of tannins. Rosé wines, which have less skin contact during production, tend to have lower levels of tannins than red wines.
High (and low) tannin wines
Within the red wine category, there is a wide range of tannin levels. Some of the most tannic red wines include Tannat, Sagrantino, Nebbiolo, Cabernet Sauvignon, Petit Verdot, and Monastrell. These wines are known for their bold flavors and robust tannic structure.
For those who prefer reds with less tannin, there are many options. Lighter red wines such as Gamay, Valpolicella, Frappato, Cinsault, Carignan and Barbera are known for their fruit-forward profiles and softer tannins. In addition, red wines aged in steel rather than oak tend to have reduced tannin levels.
Are tannins in wine bad for you?
Contrary to what some may believe, tannins are not inherently bad for you. In fact, they are antioxidants that can contribute to the aging potential and preservation of wines. Tannins help protect the wine during the aging process, allowing it to develop complex flavors and aromas over time.
However, some people may experience headaches after drinking tannic wines. While the exact cause of these headaches is not fully understood, it is believed that the release of serotonin from tannins may contribute to this effect. If you suspect that tannins are causing your headaches, it may be helpful to assess your sensitivity by trying other foods high in tannins, such as dark chocolate and strong black tea.
Conclusion
Understanding wine tannins provides valuable insight into the world of wine appreciation. Knowing the basics of tannins, their sources, and their effects on different wines can help you navigate the vast array of options available and make informed choices that match your preferences. Whether you’re a fan of bold, tannic reds or prefer softer, fruit-forward wines, understanding tannins will empower you to explore the diverse and enchanting realm of wine. Here’s to discovering new flavors and appreciating the intricate nuances that tannins bring to every glass of wine!
FAQS
What are tannins in wine?
Tannins are naturally occurring chemical compounds found in wine that are derived from grape skins, seeds and stems. They contribute to the texture, structure and flavor profile of wine.
Do all wines have tannins?
Yes, all wines contain some amount of tannins. However, the amount of tannins can vary widely from wine to wine, with red wines generally having higher tannin content than white wines.
How do tannins affect the flavor of wine?
Tannins impart a drying and astringent sensation in the mouth. They interact with proteins and saliva, resulting in a less lubricated mouthfeel. Tannins can also contribute to the complexity, aging potential and overall structure of the wine.
Which wines are high in tannins?
Red wines known for their high tannin content include Tannat, Sagrantino, Nebbiolo, Cabernet Sauvignon, Petit Verdot and Monastrell. These wines often have bold flavors and a robust tannic structure.
Are tannins in wine bad for your health?
No, tannins are not inherently bad for your health. In fact, they are antioxidants that can contribute to the aging potential and preservation of wines. However, some people may be sensitive to tannins and may experience headaches after drinking highly tannic wines.
Are tannins found in other foods and beverages?
Yes, tannins are found in several other foods and beverages, including chocolate, tea, and certain fruits such as rhubarb, pomegranate, and cranberry. These sources also contain polyphenols similar to those found in wine tannins.