Wine tannins: one of the most commonly used (often misused) phrase when talking about wine. “I would like a low tannins wine” or “This wine has too many tannins, send it back” are two frequently heard sentences at restaurants, referring to tannins as something negative. The truth, however, is that this substance is crucial for wine and for the development of the aromas that make it a unique beverage.
Let’s see what tannins are and why they cause that astringent sensation on the palate that many find in wine.
Contents:
- What They Are and Where They Come From
- Why Tannins are Astringent on the Palate
- The Presence of Wine Tannins
- Why Tannins are so Important
What They Are and Where They Come From
Tannins are polyphenolic compounds that can be found in plants; in fact, you may have tasted them while eating an unripe fruit. They are found in various plant parts, such as bark, seeds, rhizomes, and in other common foods like cocoa, nuts, pomegranate, or coffee. In the case of wine grapes, those with red berries have a higher concentration. For the plants, tannins serve a defensive function against predators, including humans.
Why Tannins are Astringent on the Palate
The astringency in wine is due to a chemical reaction between human saliva and tannins each time we take a sip of wine. Specifically, the proteins that make saliva viscous and lubricant for the oral cavity bind to tannins “dissolving” saliva. Tissues and mucous membranes of the mouth will then tend to dry out, giving the sensation of eating an unripe persimmon.
The Presence of Wine Tannins
The maceration of grape seeds and skins during the vinification of red wines has a significant impact on the presence of tannins. In this phase, contact with the skins is crucial to impart color to the wine, and the longer the maceration, the higher the tannin concentration. Consequently, the presence of tannins in red wines is practically inevitable.
The tannicity of wine also depends on the grape variety. Some, in fact, have a strong tannic component, such as Aglianico, Cabernet Sauvignon, Sagrantino, Syrah, or Sangiovese, while others have a more limited tannin release, such as Pinot Noir.
Finally, aging in wooden barrels also causes a release of tannins into the wine, especially if the barrel is new or lightly used.
Why Tannins are Important
Tannins are crucial for wine as they significantly influence the construction of the complex and unique flavor of each bottle. They provide aromas that make the wine less flat, and due to their reaction with our palate, they influence the perception of the wine’s structure. Moreover, tannins are natural antioxidants, so a wine with a good concentration of tannins will have a greater aging capacity.
In conclusion, the next time you order a red wine at a restaurant, savor the presence of tannins and appreciate their role in the construction of the color, structure, and aroma of the wine you have chosen.
