Exploring Tannins

Tannins are an important aspect of wine that contribute to structure, mouthfeel and longevity. They are a class of compounds found in plants, and they are a natural component of wine that come from the grapes, the skins, seeds and stems of the grape. In this article, we will explore the role of tannins in wine and how they contribute to the sensory characteristics and aging potential of the wine.

What are These Things, Anyway?

Tannins are a type of polyphenol found in plants, and they play a number of important roles in the plant world. In plants, they act as a natural preservative, helping to protect the plant from environmental stresses. They also have astringent properties, which means they can cause a drying or puckering sensation in the mouth when consumed.

Tannins are found in a variety of plant-based products, including tea, chocolate and wine. In tea, they contribute to the astringent flavor and mouthfeel of the beverage. In chocolate, they contribute to the bitterness and complexity of the flavor. In wine, they play a number of important roles, which we will explore in more detail below.

Tannins in Wine

In wine, tannins contribute to the wine’s structure, mouthfeel and longevity. They are present in both red and white wines, but they are more prominent in red wines due to the longer fermentation process and skin contact. Tannins may also come from the wood the wine is aged in.

Tannins interact with the other components of wine, such as the alcohol, acids, and sugars, to create a balanced and harmonious flavor profile. They contribute to the wine’s structure by providing a framework for the other flavors and aromas in the wine. They also contribute to the wine’s mouthfeel, creating a sensation of body and texture in the mouth.

Tannins can also contribute to the wine’s aging potential, as they help to preserve the wine and soften over time. As the tannins in the wine interact with the other components of the wine, they can help to create a more complex and nuanced flavor profile. In well-aged wines, the tannins tend to become softer and less prominent, allowing the other flavors and aromas in the wine to come to the forefront.

Notable Characteristics

One of the most noticeable characteristics of tannins in wine is their astringent and drying sensation in the mouth. They can create a puckering or gripping sensation on the tongue and gums, which can be perceived as either pleasant or unpleasant depending on the individual’s preference.

In addition to their astringent properties, tannins can also contribute flavors and aromas to the wine. They can contribute bitterness to the wine, as well as earthy or woody flavors and aromas. The intensity of the tannins in a wine can vary widely depending on the grape variety, the wine style, and the winemaking techniques used.

Factors Affecting Tannins in Wine

There are several factors that can influence the levels and characteristics of tannins in a wine. The grape variety is one of the most important factors, as different grape varieties have different levels of tannins. For example, Cabernet Sauvignon, Syrah and Carignan tend to have higher levels of tannins than Pinot Noir or Grenache.

The wine region is another factor that can affect the tannins in a wine. Different wine regions have different growing conditions and winemaking traditions, which can influence the tannins in the wine. For example, wines from cooler climates tend to have higher levels of tannins due to the longer growing season. Wines from warmer climates, on the other hand, tend to have lower levels of tannins due to the faster ripening.

The winemaking techniques used can also influence the tannins in a wine. Factors such as the ripeness of the grapes, the length of skin contact during fermentation, and the use of oak barrels can all affect the tannins in a wine. For example, using more ripe grapes or aging the wine in oak barrels can soften the tannins and add woody flavors and aromas to the wine. Using under-ripe grapes or avoiding oak aging can result in higher levels of tannins and a more astringent wine.

Conclusion

Tannins are an important aspect of wine that contribute to the wine’s structure, mouthfeel, and aging potential. They are a natural component of wine that come from the grapes, the skins, seeds, and stems of the grape, and they are found in both red and white wines. They interact with the other components of wine to create a balanced and harmonious flavor profile, and they can contribute flavors and aromas to the wine, such as bitterness, earthiness, and woodiness.

The levels and characteristics of tannins are influenced by a number of factors, including the grape variety, the wine region, and the winemaking techniques used. Understanding how they contribute to the wine can help you appreciate the complexity and nuances of different wine styles and help you choose wines that match your personal preferences.

Next time you are tasting wine, pay attention to the tannins and how they contribute to the overall character of the wine. Do you notice a drying or astringent sensation in your mouth? Are there any flavors or aromas that you associate with tannins, such as bitterness, earthiness, or woodiness? How do the they interact with the other flavors and aromas in the wine? As you continue to explore and taste different wines, you will develop a better understanding of tannins and how they contribute to the wine experience.

Remember that tannins are just one aspect of wine, and there are many other factors that contribute to the complexity and enjoyment of a wine. Don’t be afraid to experiment and try different wines to discover what you like and dislike. With time and experience, you will develop your own personal preferences and be able to choose wines that match your taste and occasion.