Tannin in Wine: What is it and Why Does it Matter?

Highlights:

● Tannin in wine refers to that bitter, drying feeling in your mouth.

● These naturally-occurring compounds come from grape skins, seeds, and stems as well as from oak barrels.

● Red wines tend to be more tannic since they’re made by fermenting the grape juice with the skins. 

● Some grapes like Cabernet Sauvignon and Syrah have especially high levels of tannins.

● Tannins soften over time and act as a natural preservative.

What Does Tannin in Wine Mean?

Tannins are naturally-occurring compounds that are found in grape skins, stems, and seeds. They also come from the oak barrels used for aging wines. You might notice tannins as a bitterness in wine since they tend to be astringent and drying in your mouth. It’s the same effect you get when drinking strong black tea which is also high in tannins.

Tannins in Red vs White Wine

Tannin levels in wine vary depending on the thickness and ripeness of grape skins. Red wines tend to be more tannic than whites because the juice is fermented with the skins. This process extracts more tannins into the wine. White wines are usually fermented without the skins. 

Certain grapes naturally have thicker skins which in turn means higher levels of tannins. Popular examples include Cabernet Sauvignon, Syrah or Shiraz, Nebbiolo, and Tannat from Uruguay. These wines are usually aged in the barrel and then in the bottle for several years to soften the tannins. Ageing wines in new oak barrels rather than used barrels also adds more tannins.

Understanding How Tannins Affect Wine

Tannin is one of the most commonly referenced wine tasting terms since it plays a key role in the structure and longevity of a wine. The tannins in powerful red wines are antioxidants and act as a natural preservative. They also soften over time, making the wine smoother and easier to drink.

Tannins and Food Pairing

Tannic wines can be tricky to pair with food. Here’s a quick guide to picking the right dishes:

●       Protein and Fat: Dishes high in protein and fat like ribeye steak, lamb and hard aged cheeses are great options to pair with tannic wines. The protein and fat bind with the tannins, making the wine seem smoother and fruitier.

●       Salt: Salt can intensify the bitterness of tannin in wine, so be careful with this one. Avoid highly-salted dishes or pick less tannic red wines like Pinot Noir.

●       Sweetness: Chocolate and red wine is a classic combination, but tannins actually often taste harsher when paired with sweet foods. Stick to low-tannin wines or pick a dark chocolate which has the bitterness to stand up to tannic reds.

●        Spice: Spicy dishes can amplify tannins, making them seem rougher and more noticeable. Choose fruity, low tannin red wines if you like lots of spice!

The Best Low-Tannin Red Wines

Low tannin red wines are a great option if you’re looking for something smooth and easy to drink. Grape varieties like Pinot Noir, Gamay, Barbera and Grenache are all naturally low in tannins. Here’s a few of our favorites chosen by the Bottle Barn wine team:

Looking for more low-tannin reds? Browse our red wine collection on the Bottle Barn website.