Tannic red wine: the framework that holds and ages
222 tannic red wines, from €9.40Tannin is what slightly dries the mouth and gives that sense of framework. It comes from the grape skins and seeds, sometimes from the wood. It is what allows a wine to age, and what cuts through the fat of marbled red meat.
Our tannic cuvées are mainly Italian, then American. Cabernet Sauvignon dominates the selection, ahead of Cabernet Franc, Nebbiolo and Tannat.
Nickel & Nickel - John Sullenger Cabernet Sauvignon 2019
An Oakville Cabernet born on twelve hectares of clay-silt soils, eighteen months in French oak.
Rockford - Rod & Spur Shiraz Cabernet 2019
A sumptuous Syrah-Cabernet Sauvignon duo from the Barossa Valley
Rockford - Rifle Range Cabernet Sauvignon 2018
A top-notch Cabernet Sauvignon from the Barossa Valley!
Canvasback - Cabernet Sauvignon 2018
Red Mountain in the glass: blackcurrant, cedar and dark chocolate on a dense tannic frame.
Stag's Leap Wine Cellars - Hands Of Time 2018
Stag's Leap's entry-level wine, supple and fruity, to open straight away.
Dalla Valle - Cabernet Sauvignon 2018
Blackcurrant, black cherry and cedar: a Napa Cabernet with dense, classy tannins.
Timeless - Napa Valley 2020
A dense Napa red, marked by cedar and tobacco, that benefits from ageing.
Col Solare - Cabernet Sauvignon 2018
Antinori in partnership with Château Ste. Michelle on Red Mountain: power and length.
Ovid - Napa Valley 2019
Power and liveliness in one glass: coffee, chocolate, then ripe fruit on the finish.
Doña Paula - Los Cardos Cabernet Sauvignon 2024
Blackcurrant and pepper, a straightforward Argentinian Cabernet that needs no waiting.
Quilceda Creek - Cabernet Sauvignon 2021
The benchmark Cabernet of Washington State: tight, mineral and made to be cellared.
Stag's Leap Wine Cellars - Cask 23 2020
Stag's Leap's top wine: a Cabernet made for twenty years in the cellar.
Postmark - Cabernet Sauvignon 2021
Napa Cabernet in its straightforward style: ripe blackcurrant and polished tannins.
Santa Rita - Casa Real Cabernet Sauvignon 2017
Santa Rita's flagship wine: blackcurrant, cedar and tobacco on a tannic frame built to last.
Ceretto - Barolo 2021
Tobacco, truffle and dried rose: a classic Barolo that calls for patience.
Francesco Clerico - Langhe Nebbiolo 2023
Langhe Nebbiolo without the wait of Barolo: rose, raspberry and fine tannins.
Castellare Di Castellina - Coniale Cabernet Sauvignon 2021
Cabernet Sauvignon as seen from Castellina: blackcurrant, graphite and black pepper.
Paternoster - Aglianico del Vulture Don Anselmo 2017
Aglianico del Vulture in its flagship cuvée: volcanic, dense and built to last.
Ceretto - Barbaresco Asili 2019
Asili, the silkiest of crus: rose, raspberry and star anise.
Ceretto - Barolo Prapò 2019
The Prapò cru in vertical mode: menthol and liquorice on iron-like tannins.
Gianni Gagliardo - Barolo Castelletto 2020
Castelletto gives a dense Barolo, dried rose and leather, built for long ageing.
Château Queyron Pindefleurs - Saint-Émilion Grand Cru 2018
Right Bank Merlot: black fruit and leather, with the structure of a Saint-Émilion built for ageing.
Sine Qua Non - The Hated Hunter Syrah 2017
Diemersfontein - Cabernet Sauvignon 2015
Cabernet Sauvignon from Wellington, blackcurrant and cedar on a well-held tannic frame.
Grape varieties that produce a tannic red
Not all tannins are the same. Nebbiolo tannins are fine and powdery, Tannat tannins are massive, and Cabernet tannins are straight and clean.
| Grape variety | The nature of tannin | Where can we find it in our country | The side dish | In our company, starting from |
|---|---|---|---|---|
| Cabernet Sauvignon | Straight, clean, a little mentholated. Polishes with age. | California, Bordeaux, Chile, Australia | Beef rib, lamb, hard cheeses | €9.40Doña Paula Los Cardos |
| Nebbiolo | Fine and powdery, very present despite a pale color. | Piedmont: Barolo, Barbaresco, Langhe | Braised meats, truffle, game | |
| Tannat | The most massive of all. Requires farming or time. | Uruguay, Argentina, Madiran | Cassoulet, duck breast, rich dishes | €16.50El Porvenir Amauta Tannat |
| Cabernet Franc | Finer than its cousin, with a hint of bell pepper and graphite. | Loire, Bordeaux, South Africa | Red meats, roasted vegetables | €14.90Caelum Terroir Cabernet Sauvignon |
| A Sangiovese for ageing, Aglianico | Firm and mouth-watering, with an acidity that accompanies the tannin. | Tuscany, Campania, Basilicata | Osso buco, slow-cooked meats |
A young tannic wine is not a bad wine; it is closed. Decanting or a few years in the cellar will transform it. If you want to drink tonight without waiting, check out fruity reds.
Three bottles to get into the profile
The tables give the theory. Here are three bottles available today, at three price points.
The admission fee
Argentinian Cabernet Sauvignon, clean structure and black fruit. Tannins are present without being harsh.
Doña Paula Los Cardos · €9.40Improve accuracy
High-altitude vineyards in Mendoza. The same grape variety, with more freshness and finer tannins.
Caelum Terroir Cabernet Sauvignon · €14.90The tannin asserts itself
Tannat in its Argentine version, from Cafayate. Massive, structured, made for rich dishes.
El Porvenir Amauta Tannat · €16.50
Tannin is not a fault
Many people say they don't like tannins, when what they actually dislike are green tannins – those from grapes picked before maturity, which are rough and leave a dry bitterness. A mature tannin, on the other hand, coats the mouth and blends into the fruit. The difference lies in the vineyard, not the cellar.
This profile also rewards patience. A ten-year-old Cabernet is no longer rough: the tannins have mellowed and given way to notes of leather, tobacco, and undergrowth.
The two-glass test
A ripe tannin makes you want to come back for more. A green tannin dries out and tires. If after a glass the mouth feels rough and saliva is absent, the wine will not improve with age.
The Baroudeur du Vin Team
What we're being asked for on tannic red
What exactly is a tannin?
A compound found in grape skins and seeds that creates this astringent sensation. Our article What are tannins? explains it in detail.
How to soften a wine that is too tannic?
Decant it for an hour, serve it slightly cooler, and above all, pair it with a fatty or protein-rich dish. Tannin binds to proteins, which is why a rib of beef makes all the difference.
Do all these wines keep?
No. Tannin is a condition for aging, not a guarantee. Acidity and substance are also needed. The entry-level wines in this category are made to be drunk within three years.
Which wine with rib of beef?
This is the classic pairing for this profile. A Cabernet, an aged Syrah, or a Nebbiolo. Our prime rib guide compares the options.
I don't like tannins, what should I get?
Check out light reds, where tannins are subdued, or fruity reds, where they are blended into the fruit.