Ever wonder why you have that dry feeling in your mouth when you drink a bold red wine? No, its not the heat. And no, it’s not because of its acidity. Its the wines tannins causing this effect. Think about the feeling as if you bit into an under-ripe persimmon, or perhaps drank a cup of strong black tea. For many people, it’s what makes a wine enjoyable or overwhelming.
While most of us think of tannins only as making a wine feel “dry,” they also gives the wine its structure. Does it need to be decanted first? What will it pair well with? How long can I age it? Answer: tannins.
What Are Tannins?
From left to right, check out the chart above displaying tannin levels from some popular varietals. There’s grippiness (Nebbiolo), and then there’s silkiness (Pinot Noir). This map explain why two similarly colored red wines might taste different than each other.
On the softer side of scale are Gamay and Grenache. Because they has very low tannins, these wines is light and fruity, with only a slight drying sensation. These wines are approachable and ready to drink now so you don’t have to wait for them to mellow out. In fact, they’re at their best right off the shelf and even slightly chilled.
Pinot Noir finds itself in this same lower-tannin space. To some, this may be surprising considering how intense it can be. But Pinot Noir’s got more of an acidic backbone than a tannic one. It is a fine line between power and freshness, where the freshness are always rewarded.
Moving into the middle ground are Merlot and Sangiovese. These grapes brings balance: they’ve got some structure to pair well with food, yet not so much that they overpower your taste. Whether you’re having a weeknight dinner of grilled chicken or pasta Bolognese, this “middle” suit most of your needs.
Notice that Malbec also appear on the infographic. That’s why it’s such a popular dinner wine. It’s smooth enough to drink on its own, but hearty enough to be special. This middle ground is also a nice place for wines to age, from five to 10 years.
Related posts: Cabernet Sauvignon, Syrah, Nebbiolo, and Tannat are on the high end of the scale. These wines provides a strong, coating grip in your mouth. When they’re young, this grip can be aggressive. Having high tannins is not a defect. In fact, it’s a form of preservation. Because of their tannins, these wines can ages for decades.
Try opening a bottle of great Napa Cabernet or Barolo after ten years. You’ll find it harsh. Wait another decade and those tannins will integrates with the fruit, creating a smooth texture. This aging potential is what the chart illustrates so well. It indicates that very high-tannin wines has the ability to evolve for three decades (or more).
Knowing where a wine lands on this scale will also alter the way you pour it. Wines with high tannins are best served decanted. Letting them breathe for 30-60 minutes softens those rough edges before you pour them into your glass. Softly tannic wines is less likely to require such attention. In fact, exposing these wines to too much air can ruins their subtle scent.
Knowing the structure makes pairing simpler. High-tannin Cabernet pairs nicely with fatty red meat, such as ribeye or braised lamb. While the wine cuts through the rich flavor, the fat binds to the wine’s tannins, softening the beverage. Softer wines pair well with lighter foods.
The character and longevity of a red wine are due to tannin. Whether you like a complex Nebbiolo that evolves over time or a fruity Grenache that is easy to drink, knowing how tannins work will help you choose better based off your cellar and the store. No more guesswork as to whether to pop the cork now or let it sit awhile. It’s all about matching the structure of the wine to the current moment.
The next time you open a bottle, notice how it feels as it dries on your tongue. It is not a flavor but a feeling. It’s telling you something about the wine.