The Mechanics of Wine Tannins
Understanding the structural foundation of red wine and the chemistry of polyphenolic compounds.
Tannins are a class of astringent, polyphenolic biomolecules that bind to and precipitate proteins and various other organic compounds including amino acids and alkaloids. In the context of wine, they are primarily derived from the skins, seeds, and stems of grapes, as well as from the wooden barrels used during aging.
Chemically, wine tannins are often referred to as condensed tannins or proanthocyanidins. These compounds are vital to the longevity of red wines, acting as a natural preservative and preventing oxidation.
Unlike acidity, which is a taste, tannins are a tactile sensation. When you sip a wine high in tannins, you experience a drying, puckering feeling in your mouth, particularly on your gums and the middle of your tongue. This is caused by the tannins reacting with the proteins in your saliva, essentially "stripping" the lubrication from your mouth.
- Grip: A firm, drying sensation that suggests long-term aging potential.
- Velvety: Finer, integrated tannins that feel soft rather than harsh.
- Green: Aggressive, often bitter tannins resulting from under-ripe grapes or stems.
The protein-binding nature of tannins makes them the perfect partner for fatty meats. When a tannic wine is consumed with a steak, the tannins bind with the proteins of the meat rather than the proteins in your mouth, softening the wine's perception and enhancing the flavors of both the meat and the bottle.
New oak barrels introduce "ellagitannins" to the wine. These are different from grape-derived tannins and often contribute flavors of vanilla, toast, and coconut while providing a subtle structural framework that helps the wine oxidize slowly and gracefully.
Wine is for adults of legal drinking age only (18+ in most of the EU). Please enjoy it in moderation and never drive after drinking.