You know that puckering sensation you get when you drink an over-steeped mug of black tea? How about that puckering sensation you get when you drink a young Cabernet? Both sensations come from the same source: tannins.
Thanks to VinePair for their help with this article.
About Tannins
Tannins are a family of naturally occurring chemical compounds, known as polyphenols, that are found in a number of foods and non-foods, including grapes, teas, nuts, berries, wood, persimmons, pomegranates, chocolate, legumes and many herbs. Tannins help provide texture, balance, and structure to wine.
Tannins are an excellent antioxidant and natural preservative and are vital for red wine character and quality.
What Do Tannins Taste and Feel Like?
“Tannins have more of a texture and feel than a specific flavor. Depending on how intense the tannins are, you may experience a temporary puckering or drying sensation that some liken to the astringent sensation of eating an unripe piece of fruit or drinking a cup of strong black tea. Tannins can also differ in texture and mouthfeel — from soft and silky to aggressive and grainy.”
Which Wines Have the Highest Amount of Tannins?
Darker-hued wines tend to have heightened levels of tannins due to the extended maceration of the grapes’ skins, stems, and seeds. Cabernet Sauvignon, Syrah, Tannat and Tempranillo are all robustly tannic wines. One exception to this rule: Nebbiolo is high in tannins but is not a dark red wine.
Because white wines typically do not macerate with their skins, white wines have much lower tannin levels. Some darker hued Rosés will have increased tannin levels due to an extended period of maceration with their skins.
The Effect of Decanting on Tannins
Decanting, which increases a wine’s contact with oxygen, is always a good idea, whether drinking a young or old bottle. Decanting a red wine for a minimum of one hour before drinking it can help to soften any aggressive tannic flavors.
How to Pair Food with Highly Tannic Wines
Let’s start with a fun question: Why does Cabernet Sauvignon go so well with steak? The proteins and fats in the meat tame the tannin in the wine and the tannin in the wine helps cleanse your palate of the fats and oils in the rich meat.
When pairing foods, think about fatty cuts of meat and rich, earthy flavors, which help to offset any astringency from tannins. Grilled, braised, and barbecued meats, charcuterie plates, and heavy pasta dishes such as bolognese and ragu also work well.
4 comments
Interesting that tannins are antioxidant rich. I thought tannins are what make some people swollen or bloated from red wine. Maybe it is. Do tannins sometimes make people sneeze or are these just all old wives tales I have heard over the years?
Some people are sensitive to tannins. But it’s hard to pin down that sensitivity, since black tea has tannins, and nobody seems to have the reactions to black tea that they have to red wine. On the sneezing front, I have no idea. I’ve never heard that people sneeze from tannins. But it could be. Again, do they sneeze only from the tannin in red wine or from all tannin? Curious minds would like to know 🙂
I was looking up about tannins making people sneeze and came across Chrystal’s post. I very often sneeze or feel like sneezing when I drink wine, especially red wine. The thing is I get the same effect from strong chocolate, beer and marmalade and I am trying to find the link. Mind you it doesn’t stop me consuming any of them!
David, I’m so glad you don’t let any of those problems stop you. If you ever figure out the connection, please let us know. I would love to be able to learn from you, and I would love to be able to pass this information along. Best of luck to you.
Betty