Wine Tannin

Description

Wine tannins are naturally occurring molecules extracted from grape skins, seeds, stems-—and, notably, oak barrels. When grape skins, seeds and stems soak in juice, they release these tannins. The longer they soak, the more tannins they release.

Most wines you make will not need the addition of tannin, as the ingredients will already have natural tannins present. However, if your recipe calls for tannin, this is usually an indication that your fruit has little natural tannin and will require you to add this to your recipe.

Tannins are deeply connected to the experience of tasting wine and have the following effects on winemaking and wine tasting:

1. Taste. Most liquids aren’t considered “dry.” However, dryness, astringency, and bitterness are common to wine. Tannins are responsible for those unique sensations—tannins, not acidity, are what make wine wine. The drier your mouth is after tasting a wine, the more tannins the drink contains. That instinct to pucker your lips after sipping some red wine—that’s the effect of tannins.
2. Structure. When people talk about structure in a wine, they’re referring to the complete picture a wine builds on your palate. And a lot of the structure has to do with the textural impression the tannins create in your mouth, although the overall harmony between body, tannins, and acidity is also important.
3. Texture. Also called “mouthfeel,” texture is about the way the wine feels in your mouth and throat. The main contributor to texture is tannin. Tannin may be velvety, silky, firm, or astringent.
4. Quality. Ripe, well-judged tannins create a sense of structure and depth. Conversely, an overly tannic finish will dry the mouth out, leaving the consumer reaching for water.
5. Age. Tannins act as a preservative. Winemakers sometimes overload a bottle of wine with tannins so it lasts longer, giving it a longer shelf life. Tannins often become more subtle as they age, which is why aged wines are often coveted—and expensive.
6. Strength. Many fans of wine believe that a little tannin goes a long way. When people speak of letting wine breathe, they mean that air can dilute tannins, making them smoother and understated instead of bold or even overwhelming.
7. Balance. The ideal wine features balance, where acid, tannin, and fruit are all in harmony. An unbalanced wine is one where one element, like tannin, acidity, or alcohol, is higher than the others in a distracting or unpleasant way.