Quick answer: Tannins are natural compounds from grape skins, seeds and stems, plus oak barrels. They give red wine its structure and the drying, grippy feel on your gums and tongue. High-tannin wines like Cabernet Sauvignon and Tannat taste firm when young and soften with age. Fatty, protein-rich food like steak makes tannic wine taste smoother.
Where do tannins come from?
Mostly from grape skins and seeds. Red wine ferments with the skins, so it absorbs far more tannin than white wine. Longer skin contact means more tannin. Oak barrels add a little more.
Why do tannins make your mouth feel dry?
Tannins bind to proteins in saliva, which reduces lubrication. That's the puckering, sandpapery feel, especially along your gums.
Which wines have the most tannin?
Tannat, Cabernet Sauvignon, Petite Sirah and Tempranillo are on the firmer side. Pinot Noir and Merlot are softer. Landon's Tannat Reserve is a good example of big tannin made smooth.
Do tannins help wine age?
Yes. Tannin acts as a preservative and a backbone. Over years in the bottle, tannins soften and blend, and the wine grows more complex.
What food goes with tannic wine?
Protein and fat soften tannin. Pair bold reds with steak, brisket, lamb and aged cheese. Lighter dishes like fish or salads need low-tannin reds or whites.
Taste soft and firm reds side by side at any Landon Winery tasting room.
Frequently Asked Questions
Are tannins bad for you?
No. They're natural plant compounds also found in tea, coffee and dark chocolate.
Do white wines have tannins?
Very little, because the juice spends little time with the skins.
How do you make tannic wine taste smoother?
Decant it, serve it slightly cool and drink it with food.
Adapted from Bob Landon's column in HelloNation.