Tannins in wine: a guide to structure, astringency and complexity
Introduction
The world of wine is a fascinating sensory journey that engages all our senses, but perhaps one of its most intriguing and mysterious concepts is that of tannin. This word, often invoked by wine experts and tasters alike, represents a crucial element in understanding wine’s flavour. In this article, we explore the definition of tannin, its role in wine and the impact it has on our palate.
What is a tannin?
Tannin is a class of naturally occurring polyphenolic compounds, commonly found in various plants including the grapevine (Vitis vinifera). In the context of wine, tannins are primarily extracted from grape skins, seeds and solid parts of the berry during the winemaking process. Additional sources of tannin can come from the wood of aging barrels or the skins of other plants used in oenological treatments.
Frequently asked questions
What does tannin do in wine?
Tannins serve several functions. They contribute to structure, giving the wine robustness and firmness on the palate. They also influence astringency — that sensation of dryness or “mouth-drying” — and are important for aging potential, contributing to complexity and the wine’s ability to develop more intricate aromas over time.
How can you tell if a wine is tannic?
The tannic quality of a wine is perceived primarily through the sensation of astringency it leaves in the mouth. Tannic wines tend to make the mouth feel “dry” or “clean” after a sip. Additionally, high-tannin wines often show a robust structure and an intense flavour profile.
What effects do tannins create?
The main effects of tannin in wine are astringency — which can range from mild to intense — and structural contribution. Tannins also influence the colour of red wine and its aging potential. Over time, tannins can integrate and soften, making the wine more harmonious and elegant.
What does “tannic” mean when describing a wine?
When a wine is described as “tannic”, it means it contains a significant amount of tannins. These wines tend to have a more pronounced astringency and a more robust structure compared to lower-tannin wines. The level of tannic quality varies from wine to wine and is influenced by the grape variety, winemaking techniques and aging.
Characteristics of tannin in wine
Tannins are soluble in both alcohol and water, though the amount and type present in wine vary considerably depending on the grape variety, winemaking techniques and aging period. Tannins develop primarily during fermentation and aging in wood or in bottle.
Tannins are responsible for several key characteristics in wines:
Astringency: Tannins give wine that sensation of drying or “tightening” the mouth. This is due to the reaction between tannins and proteins in saliva, resulting in a perception of dryness.
Structure: Tannins contribute to the structure of the wine, making it firmer and more robust. In red wines in particular, tannins provide the framework needed to support the intensity of flavours and aromas.
Aging: Tannins are key components in a wine’s aging potential. Over time they can integrate and soften, contributing to the complexity and elegance of a mature wine.
Colour: Tannins present in grape skins give red wines their characteristic deep red or purple colour. The longer the skins remain in contact with the must, the more intense the colour.
Types of tannin
There are two main types of tannin in wine: gallotannins and catechin tannins.
Gallotannins: These tannins are considered softer and less astringent than catechin tannins. They are typically present in greater quantities in early-ripening grape varieties and are responsible for a rounder, more supple sensation in certain wines.
Catechin tannins: These tannins are more astringent and contribute to a firmer, more structured sensation. They are often associated with full-bodied, age-worthy wines such as Barolo and Bordeaux.
Tannins in white and red wines
Tannins are generally associated with red wines, as they are found primarily in red grape skins. In white wines, the skins are usually removed before fermentation, reducing tannin levels considerably. However, some white wines — such as those made from Gewürztraminer or Ribolla Gialla — may undergo a brief skin-contact maceration, which can impart a slight tannic presence.
Food pairing with tannic wines
Tannic wines pair well with rich, hearty dishes that can be balanced by their structure and astringency. Classic pairings include:
Grilled red meat: Tannic reds such as Cabernet Sauvignon or Nebbiolo are perfect with steaks, ribs or any grilled red meat. It is important to avoid overly charred or burnt meat, as charred portions could amplify the bitter component of the tannins.
Aged cheeses: Tannins pair magnificently with aged cheeses such as Pecorino, Parmigiano Reggiano or aged Gouda.
Sauced dishes: Tannic wines pair well with rich, savoury sauces — a pasta al ragù or a braised dish in particular.
Conclusions
Tannin is an essential component of wine, contributing to structure, complexity and aging potential. Its presence can significantly influence the tasting experience, making wine a memorable gustatory journey. The next time you sip a tannic red wine, let its astringency guide you through a journey of discovery and appreciation for the structured, complex world of wine. Cheers!