What Are Wine Tannins and How Do They Affect Your Wine?

Do you ever wonder why you get a pleasantly bitter taste after sipping red wine? Well, that’s down to the tannins. Tannins do more than affect the taste of wine; they give wine structure and body while helping it mature, ensuring it stays fresh and delicious as it ages.

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What Are Tannins?

Tannins are a naturally occurring chemical compound called polyphenols found in plants, tree bark, leaves, seeds and fruit skins. These bitter and astringent compounds help protect plants from bacteria, fungi, insects and animal damage.

Tannins are found in many plant-based foods like fruits, including grapes, vegetables, whole grains, Cacao (which is used to make chocolate), tea, coffee and wine.

Tannins are a crucial component of wine, extracted from grape skins, seeds and stems during the winemaking process or through the use of wood barrels during aging. Red wine has more tannins than white, rosé or orange wines, as the grape skins and seeds are macerated and fermented with the grape juice for longer. White wines are typically fermented with grape juice only, meaning you’ll find little to no tannins in many white wine styles, while rosé and orange wines are fermented with the grape skins long enough to extract color but not many, if any, tannins.

Tannins help add texture, structure and flavor to the wine. As a natural antioxidant, they also help preserve the wine and increase its shelf life.

What Do Wine Tannins Taste Like?

Drinking wine with high tannin levels creates that drying or ‘bitter’ sensation in the mouth—which can be refreshingly enjoyable, depending on personal preference.

Various terms may be used to describe different levels of tannins in wine, including:

Wines described as soft, silky or velvety often have rounder, softer tannins that are more delicate on the taste buds and won’t leave your mouth feeling too dry. An example could be a Pinot Noir.
Wines called grippy, coarse or grainy have a stronger, firmer tannic structure that can create an astringent or drying sensation in the mouth. These wines are typically robust and can pair well with rich foods. A young Cabernet Sauvignon might fit this description.
Wines labeled as polished, refined or elegant may have high tannin levels, but they are typically well-integrated and add to the wine’s complexity rather than being overly astringent. Aged Bordeaux wines—often blends of Cabernet Sauvignon, Merlot and other varieties—can certainly fall into this category.

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How Tannins Affect the Taste and Texture of Wine

Tannins play a significant role in the taste, texture and aging process of wines.

Taste: Tannins are naturally bitter and astringent compounds that bind with the saliva proteins in your mouth, giving the wine a dry, puckering sensation on the tongue. Wines high in tannins have a drying effect on the palate, which creates a sense of full-bodied richness and structure. This is also why tannic wines often feel more viscous or ‘thicker’ in the mouth. Many find the sensation refreshingly satisfying, especially when paired with protein-rich foods like red meat, as tannins enhance the taste of both wine and food when consumed together. They also provide a counterpoint to a wine’s sweet fruit flavors and acidity, preventing it from tasting overly sweet or one-note.
Structure: Tannins give the wine texture and structure, which help to support and balance a wine’s flavors, acidity and sweetness. They also contribute to the ‘body’ or ‘weight’ of wine in your mouth. High tannin wines tend to feel fuller, denser or richer, while low tannin wines might feel lighter or smoother. With the right balance of tannins, however, a wine can have a strong, robust structure that allows the flavors to unfold gradually and persistently, leading to a more complex and satisfying tasting experience.
Aging potential: Tannins act as natural preservatives that help the wine age and develop over time. As wine ages, tannins join together to form larger molecules, leading to a smoother, softer sensation in the mouth and adding complexity to the wine’s flavors.

Factors Influencing Tannin Levels in Wine

Various factors contribute to the levels of tannins in wine. First, some grapes naturally contain higher levels of tannins than others. The Cabernet Sauvignon grape, for example, has a much higher tannin level than the Gamay grape.

Other external influences include:

Climate: Grapes grown in warm, sunny climates ripen fully and therefore have higher tannin levels, whereas grapes grown in cooler climates ripen more slowly and usually contain fewer tannins.
Winemaking: The longer the grape skins, seeds and stems are in contact with the grape juice during maceration and fermentation, the more tannins the wine will have. Maturing wine in oak barrels will also impart tannins, which is why some oaked white wines, such as Chardonnay and Viognier, contain some tannins.

What Wines Are High in Tannins?

Red wines renowned for their high tannin levels are:

Cabernet Sauvignon: known for its high tannin content and deep, full-bodied flavor profile.
Syrah/Shiraz: full-bodied red wines with high tannin levels, often matured in oak barrels to soften the tannins.
Petit Verdot: the grape’s thick skin holds a high concentration of tannins.
Nebbiolo: full of firm tannins and impressive structure that allows the wine to mature well for years.
Sangiovese: brimming with complex flavors and firm tannins that help give the wine excellent aging potential.

What Is Low Tannin Red Wine?

Some examples of low-tannin red wines are:

Pinot Noir: the low tannin levels in this wine are due to the grapes’ thin skins and short fermentation time.
Gamay: the grape’s thin skins, alongside their shorter growing season, contribute to their low tannins.
Barbera: these grapes have thin skins, which contain fewer tannins.
Frappato: these grapes are usually harvested earlier in the season when the tannins have not fully developed.

What Food Pairs Best with High and Low Tannin Wines?

It’s a good idea to consider the tannin level of red wine when pairing with food. Wines with low-to-medium tannin levels can help bring out the flavor in savory dishes, while richer and spicier foods can soften the tannins in high-tannin wines.

Enhance wines with low-medium tannins with savory and flavorful foods, like:

Grilled vegetables
Tomatoes-based dishes, such as marinara sauce or tomato-based portions of pasta
Creamy sauces, such as pasta Alfredo sauce
Soft cheeses with high-fat content, such as Brie or Camembert
Dishes with nuts, such as almonds or walnuts

Aim to create a more harmonious pairing by softening high-tannin wines with rich foods, such as:

Red meats, particularly beef and lamb
Succulent meats, such as pork belly
Game meats
Strong-flavored cheeses, such as mature Cheddar or blue cheese
Dark chocolate

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ABOUT THE AUTHOR

Rodrigo, Personal Wine Advisor

First-generation New Yorker, Mexican at heart, Catalan by association. Wine aficionado, foodie and travel junkie.

WSET – Level 2 Wines Certified

Natural Wine • Mexican Wine • Catalonian Wine • Off-the-Beaten-Path Regions & Grapes

rodrigo@laithwaites.com | (203) 523-2163