Tannins in Wine Explained

What are wine tannins?

So, lets start with the most obvious question – what actually are they? Well, tannins are bitter and astringent chemical compounds, which are part of a large group of compounds known as Polyphenols. They can be found naturally in many places such as tree bark, leaves and fruit, including grapes of course.

Tannins in wine come predominantly from the skins, seeds and stems of the grapes. Once the grapes have been crushed they are left to ferment. It’s during this fermentation process where the juice skins and seeds macerate together resulting in the colour and tannins being released into the wine. The longer the grapes are left to ferment, the more tannins are released into the wine.

We normally think about red wines when it comes to tannins. Although they do exist in whites and rosés, they are in much smaller quantities. This is because the grapes are crushed and pressed, removing the tannic parts of the grape before fermentation takes place. On occasion winemakers will ferment white wines in the same way as reds with the skins and seeds remaining, this results in what is known as orange wine, which is a style of white wine with higher tannins.

Tannins can also be released into wine from oak barrels whilst wine is ageing. New oak barrels will add more with older barrels having less of an affect. This however only happens throughout the first few years of ageing.

How do tannins affect wine?

Tannins affect wine in many ways and can add to the complexity of a great vino. One thing that many people are unaware of is that highly tannic wines are a great pairing for fatty foods. Fats help to reduce astringency and bitterness, improving the flavours.

They also affect the ageing ability of wine. Over time tannins can breakdown and soften, helping to create a well-balanced wine with a smoother mouthfeel. This is often the reason why bold, rich reds that are high in tannins are aged for the longest periods of time. Tannins can also soften when the wine oxidises, which is why red wines in particular often taste smoother once they have been open a while.

For a handy overview of where tannins come from, and the various different ways in which they can affect wine, check out our infographic below.

Which wines have the highest tannins?

Think big bold reds! Nebbiolo is known for being extremely tannic and a wine that requires a great deal of ageing, with some needing up to 10 years bottle ageing before being drinkable. Cabernet Sauvignon is another which most people are familiar with. Syrah, Sangiovese and Malbec are also near the top of the list.

Of course, tannic wines are not for everybody and some people don’t enjoy the astringency. If you are looking to avoid these then opt for light juicy reds such as Pinot Noir or Grenache.

Are tannins bad for you?

The short answer is no, not when consumed in moderation. Phenols, which tannins are made of, can act as antioxidants which are chemicals that can be beneficial to the body. However, consuming too many tannins can result in some negative affects such as causing headaches. So as always, consume wine in moderation.

If you fancy trying some powerful reds which are high in tannins then click the big red button below.