Tannins in Wine: The Science Behind Your Favourite Drink
Have you ever had a red wine that left a dry, slightly bitter aftertaste? That’s the work of tannins, one of the key elements that shape the taste and texture of wine. But what exactly are these mysterious compounds, and how do they influence the wine we often enjoy? Let’s have a look!
What are tannins?
Tannins are natural compounds found in grape skins, seeds, and stems. They are part of a group of compounds called polyphenols, which are known for being antioxidants.
The grapes that are crushed to make wine still have their skins, seeds, and stems on them. Therefore, the tannins in these parts of the fruit are released into the juice, contributing to the structure, complexity, and ageing potential of the alcoholic drink itself.
The role of tannins in wine
Tannins in wine play several crucial roles. Firstly, they add astringency. Sounds complex, but to put it simply, it’s that slight bitter feeling you get on your palate. Astringency helps balance the sweetness and fruitiness of the wine, which creates a more harmonious flavour profile.
On top of that, tannins are also natural preservatives. They enable the wine to age gracefully over time, so wines containing higher levels of tannins often have a longer ageing potential.
Types of tannins in wine
Parts of grapes aren’t the only things that can introduce tannins into a wine. There is also such a thing as oak tannins, which seep into the wine during the ageing process that happens in oak barrels.
Each type of tannin contributes differently to the wine’s character. Grape tannins are usually more astringent, while oak tannins give the wine a subtle note of vanilla and spice.
How tannins affect the type of wine
Tannins significantly impact a wine’s taste and texture. Wines containing high levels of tannin, such as Cabernet Sauvignon and Syrah, are often bold, robust, and full-bodied.
In contrast, when wines have lower tannin levels, they tend to be smoother and easier to drink. An example of this kind of wine is Pinot Noir and Merlot.
Tannins and wine ageing
Would you believe that wine collectors and enthusiasts would seek out young, tannic wines? While quite astringent, these wines have the potential to develop beautifully over time.
As wines age, tannins will gradually polymerise, which is a reaction that enables them to soften the texture of the wine. When the wine is young, it could taste a bit harsh, but with time it can become smoother and more complex.
Reducing tannins in wine
If you’ve accidentally purchased a bottle of tannic wine and are finding it too overwhelming, don’t worry! There are a few ways to mitigate the tannins’ effect.
First, you can try decanting the wine. This is a process where you allow the wine to breathe in a decanter for a period of time before you serve it and consume it. Exposure to oxygen can help soften wine tannins, and the wine will leave less of a blow on the palate.
Another thing you can do is to pair the wine with food instead of drinking it on its own. Having the wine alongside dishes high in protein and fat can reduce some of that astringency and balance the fattiness of the dish too.
Tannins in wine are a fundamental component that affects its taste, texture, and ageing potential. By understanding what tannins are and how they influence the wine, you can enhance your appreciation and enjoyment of the perfect wine.
Try out wines with different tannin levels for yourself and find what works for you. Explore the wide catalogue of wines available at Red & White stores.
