What are tannins in wine?

Tannins in wine are polyphenolic compounds primarily derived from grape skins, seeds, and stems. These compounds play a crucial role in the structure and mouthfeel of the wine, contributing to its overall complexity. Tannins are responsible for the astringency often felt in the mouth, which can create a dry sensation. They also act as natural preservatives, helping to improve the wine's aging potential by providing stability and complexity over time.

In red wines, the extraction of tannins occurs during the fermentation process, where skins and seeds are in contact with the juice, leading to their integration into the final product. This is why tannins are more prominent in red wines compared to white wines, where the skins and seeds are typically removed prior to fermentation.

Understanding tannins is essential for wine appreciation, as they impact not only the taste but also the food pairing potential of the wine. High-tannin wines often pair well with protein-rich foods, as the tannins can soften when combined with fats and proteins. This characteristic further demonstrates their significance in the world of winemaking and wine tasting.