Red wine can be described as dry because of its tannins. Try this experiment to understand the feeling of dryness. Take a glass of Cabernet Sauvignon or Syrah, and sip. Swish the wine around your mouth as if you were auditioning for a Listerine commercial. You should be aware that it won’t be pleasant. Take a sip and then spit it out. Next, run your tongue along your front teeth and the inside of your cheeks. The tannins will make them feel dry and a little like sandpaper.
Naturally, the question is: Why do we need or want tannins if that’s such an unpleasant sensation?
First, you shouldn’t treat your wine as mouthwash. It is wrong to swirl the wine around your mouth. If you did that at the dinner table, your family and friends would probably get up and go. The proper tasting technique involves swirling, sniffing and slurping your Cabernet. It is as far as Listerine. It is from a rocking chair.
However, tannins are crucial in red wine’s structure and acids. White wine generally lacks tannins, but the acidity is the main component that gives structure to white wines. The component in red wine frames the fruit, giving rise to more savoury flavours. Tannins are also useful if the wine is to age.
Where do the Tannins in Wine come from?
Wines contain tannins primarily from grape skins. Tannins can also be found in stems or seeds. Some producers, such as Pinot Noir might use stems to aid in winemaking. For example, Pinot Noir with its thin skins produces a wine that is less tannic than Syrah and Cabernet Sauvignon. Red wines have tannins because of the way they are made. White wines don’t usually have them. Both colour and tannins are extracted as the juice of red wine macerates with skins. Most white wines don’t have skin contact, so tannins are not present in the final product.
It is worth noting that oak contains tannins. Therefore, barrel-fermented whites and -aged whites like some Chardonnays can sometimes have subtle oak-derived tannins. This is especially true if there has been a high use of new oak.
Tannings are counterbalanced by fat and protein at the table. This in turn makes it easier to perceive the tannins. Tannic red wine and well-marbled beef are a classic pairing. They both become more delicious together than they would on their own.
However, not all tannins are created equal. They evolve and mature over the growing season. Too early grapes can often produce tannins with “woody” characteristics. This means that they are assertively astringent. Grapes picked at the optimal ripeness will have tannins with a slightly sweeter flavour. However, it is important to remember that tannins are not “sweet” in any way that the wine’s ripe fruit characteristics might be. Wines that have been aged for a long time may not be as appealing when they are young. This is because the tannins must soften and mature.