Tannins are an important component of wine that contribute to its taste, texture, and aging potential. These compounds, which are found in the skins, seeds, and stems of grapes, as well as in oak barrels used for aging wine, give wine its astringency, bitterness, and puckering sensation in the mouth.
When wine is made, tannins are extracted from the grapes and oak barrels during fermentation and aging. The level of tannins in wine can vary depending on the grape variety, the winemaking techniques used, and the length of time the wine is aged.
What do tannins taste like?
One of the most noticeable effects of tannins in wine is their astringency. This is the dry, puckering sensation that you may feel in your mouth when you drink a wine with high levels of tannins. This sensation is caused by the tannins binding to the proteins in your saliva, causing them to clump together and dry out your mouth.
In addition to their astringency, tannins also contribute to the complexity and aging potential of wine. As wine ages, the tannins gradually break down and integrate into the wine, softening its texture and adding complexity to its flavor. This process is why some wines, particularly red wines, are best enjoyed after several years of aging.
Are tannins antioxidants?
Tannins also act as antioxidants, helping to preserve the wine and protect it from spoilage. They also contribute to the wine’s color, as they are responsible for the deep red and purple hues in red wines.
Why are tannins important in wine tasting?
When it comes to wine tasting, it’s important to pay attention to the tannins in the wines you’re trying. Tannins can range from being very soft and subtle to being very strong and assertive. Wines with high levels of tannins may feel quite dry and rough in the mouth, while those with lower levels of tannins will feel smoother and more approachable.
Some tasters use the term “grip” to describe tannins, a wine with a strong tannin structure will have a strong grip, a wine with a weak tannin structure will have a weak grip.
In general, young red wines will have more pronounced tannins than aged red wines, and red wines will have more tannins than white wines. While some tasters may prefer wines with high levels of tannins, others may prefer wines with lower levels of tannins. Ultimately, it comes down to personal taste.
In conclusion, tannins are an important aspect of wine that contribute to its taste, texture, and aging potential. Understanding how tannins affect wine can help you appreciate the nuances of different wines and improve your overall wine tasting experience.
