Tannins

Tannins are naturally occurring polyphenolic compounds found in grape skins, seeds, and stems that create a drying, astringent sensation on the tongue and gums. They are one of the primary structural components of red wine, contributing to its texture, aging potential, and food-pairing characteristics.

What Tannins Feel Like

Tannins produce a tactile sensation rather than a flavor. The feeling is similar to:

• Drinking oversteeped black tea
• Biting into an unripe banana peel
• The dry, puckering sensation after eating walnuts

Where Tannins Come From

1. Grape skins — Primary source; longer skin contact = more tannins
2. Seeds and stems — Harsher tannins if extracted
3. Oak barrels — Wood tannins from aging

Identifying Tannins in Blind Tasting

When tasting blind, assess tannins by:

• Running your tongue along your gums after swallowing
• Noting if your mouth feels dry or "grippy"
• Rating from silky (low) to astringent (high)

High vs. Low Tannin Wines

Why Tannins Matter for Pairing

Tannins bind with proteins and fats, which is why tannic wines pair well with:

• Fatty cuts of beef (ribeye, brisket)
• Rich cheeses (aged cheddar, Parmesan)
• Dishes with umami (mushrooms, soy-based sauces)