What are tannins?

Most of us have at least heard of tannins in wine. But what exactly are they? And how do they affect the way we perceive wine?

Tannins are natural polyphenols found in plants, seeds, bark, wood, leaves and fruit skins. Polyphenols are macromolecules made up of phenols: complex bonds of oxygen and hydrogen molecules. Yes, wine is science! The word “tannin” comes from Latin and refers to the use of tree bark to tan hides. 

Tannins give wine its astringency and tannic character. They also play an important role in how well wine keeps. Discover everything you need to know about tannins in wine.

How can you taste tannin?

Tannins in wine add both bitterness and astringency, as well as complexity. They come from the skins, pips and stems of the grapes, but also from the wood of oak barrels. They are most often found in red wine, although some white wines also contain tannins (from ageing in wooden barrels or from fermentation on the skins). A good way to experience them is to put a wet tea bag on your tongue, because 50% of the dry weight of plant leaves is pure tannin. Other foods contain them too, such as tea leaves, walnuts, almonds and other whole nuts (with their skins), dark chocolate, cinnamon and cloves.

Which wines have the most tannin?

In general, red wines have more tannins than white wines, but not all red wines are equal. Here are a few examples of red wines with a high tannin content:

Tannat: the most widely planted grape variety in Uruguay, Tannat is known for having some of the highest polyphenol levels of any red wine.

Sagrantino: A rare treasure from central Italy, Sagrantino runs neck and neck with Tannat, with an extreme tannin content.

Petite Sirah: Of French origin, Petite Sirah and its powerful flavours are now found largely in California and Mexico.

Nebbiolo: Nebbiolo is one of Italy's most legendary grapes. It stands out for its high tannin content and bitterness, while having a delicate nose.

Cabernet Sauvignon: You know this one. The world's most widely planted grape is known for its velvety tannins and high ageing potential.

Petit Verdot: Known as one of Bordeaux's red blending grapes, Petit Verdot offers soft tannins with floral notes.

Mourvèdre: Popular in Spain and France, Mourvèdre develops quality tannins with smoky notes.

It is worth noting that the winemaking style has a big influence on the amount of tannin in a wine. It is the winemaker who decides how to extract these tannins in order to create the style of wine they want.

To find out more, read our article on the different styles of red wine.

The full range is our tannic reds, sorted by profile.

What to pair with tannic wines?

The astringency of tannins is a perfect match for rich, fatty foods. These are not wines to drink on their own, as they would become too heavy and too drying on the palate. For example, tannins balance the intensity of the animal protein in a well-marbled steak, allowing the subtler flavours of both the wine and the food to emerge. Tannin molecules bind to the proteins and other organic compounds in food, concentrating them on the tongue. Doesn't that make you hungry?

Which wines have no tannins?

The very process of making red wine means that they all contain tannins. If it's red, there are tannins: full stop. But there are also tannins in white wine! However, as most white wines are pressed immediately rather than macerated, the amount of tannin from their skins and pips is generally quite low. You can nevertheless find long-macerated white wines with far more tannins, also known as orange wine!

What is the role of tannin?

When it comes to finding the best wines, most experts will tell you that the key lies in balance (read our article on balance in wine), essentially the key qualities of the wine complementing each other perfectly. Tannin (which also helps give wine its structure) is one of these key qualities, along with acidity and alcohol. If we were to compare wine to a human being, tannins would be the backbone of red wines, because they hold all the other elements together.

Tannins help wines age well

Despite the astringency of high-tannin wines when they are young, it is one of the key characteristics that allow red wines to age well for decades. Over time, these big, bitter tannins polymerise, forming long chains with one another, which makes them softer and less harsh. This is one of the main reasons why a young, powerful wine such as Brunello di Montalcino from Tuscany is often aged for up to 10 years before being opened.

Getting to know (and love) tannins

Given that they are described as “bitter”, “dry” and “astringent”, you might naturally assume that drinking wines with pronounced tannins would be a thoroughly unpleasant experience. However, the taste and texture they provide are essential to the overall quality and enjoyment of the wine. It is important to drink these wines with dishes with bold flavours so that they do not overpower the food. They seem softer and less tannic when served with protein-rich foods such as beef or certain cheeses.

So yes, the first sip or two may leave your gums feeling rough and your mouth as dry as a wooden board. That can come as a surprise if you're not expecting it. Some people stop there, make a polite excuse and go off in search of a softer, silkier red. Others, out of stubbornness, masochism or a hunch that something truly interesting might be coming, stay seated and take a bite of that charcoal-grilled sirloin steak, drizzled with extra virgin olive oil and cracked pepper. Emboldened, they take another sip of the wine. Then, in an instant, it all makes sense....

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See you soon CHEERS !!