Have you ever tried a red wine and felt your mouth dry out? In that case you have experienced tannins. Tannins are one of the most important, and sometimes misunderstood, components of wine that gives structure. But what exactly are tannins, and where do they come from?

What are tannins?

Tannins are naturally occurring compounds that belong to a group called polyphenols. They are found in many plants, such as tea leaves, walnuts, and most importantly for our line of business; grapes.

In wine, tannins cause the drying, slightly bitter sensation you experience on your gums and tongue when drinking certain styles. Most often when you drink full-bodied reds. Tannins are not flavours, but a texture or mouthfeel. Tannins are often described as “grippy,” “firm,” or even “velvety,” depending on the style of the wine.

Where do tannins come from?

In winemaking, tannins mainly come from four sources:

1.     Grape skins

Red wines are fermented with their skins, this actually gives them their colour. These grape skins contain tannins. The longer the grape skins stay in contact with the grape juice, the more colour and also tannins are extracted. This is why red wines generally have more tannins than white wines, which are mostly fermented without skins. more information about wine making you can fin in this blog.

2.     Grape seeds

The seeds of the grape also contain tannins, but these tend to be harsher and more bitter. Think about when you eat a grape and bite on a seed. This is often released during the pressing stage to obtain the juice. Skilled winemakers manage the winemaking process carefully to avoid extracting too much bitterness from the seeds.

3.     Grape stems

In case the winemaker uses whole bunches of grapes during fermentation, the stems contribute additional tannins. This technique can add structure and complexity but requires balance to avoid excessive astringency.

4.     Oak barrels

Tannins are also present in oak wood. Aging wine in barrels not only adds flavours like vanilla, cedar or spice but can also increase tannin levels, giving the wine more structure. That is the reason that some white wines also can have tannins, albeit it less than red wines.

Why do tannins matter?

Tannins are important in assessing a wine since they provide structure, balance and aging potential.

Structure: without tannins, many red wines can be perceived flat or soft. Tannins provide an element that counter balances the fruit and acidity.

Texture: tannins influence how wine feels in your mouth, from silky smooth to firm and chewy.

Aging potential: tannins act as a natural preservative. Wines with higher tannin content, such as Cabernet Sauvignon or Nebbiolo from Italy, often develop beautifully over decades. The harshness of tannins diminishes over time and they become more intergrated in the wine.

How to enjoy tannins

We can imagine that the first time you experience tannins you might not appreciate it right away. However, over time you probably will learn to appreciate them especially with the right food pairings. Rich dishes high in protein and fat, for example steak or aged cheese, soften the impact of tannins and create harmony on the palate. Obviously there is also a thing like too much tannins and it becomes not enjoyable anymore.

If you want to explore tannins in an approachable way, a guided wine tasting in Barcelona is the perfect opportunity. In just a couple of hours, you can try different grape varieties side by side and feel the contrast between low-tannin and high-tannin wines. It is a fun way to understand this fascinating element of wine.

Final thoughts

Tannins are one of the key elements of wine. In summary; They come from grape skins, seeds, stems and oak barrels and they play a vital role in giving red wines their texture, structure, and longevity. While they may feel drying at first, tannins are essential to the character and balance of many of the world’s greatest wines.

Next time you are tasting a wine pay attention not just to the flavour but also to how the wine feels in your mouth. That’s the tannins at work.