White wine is made from the juice pressed as the grapes get to the winery. The juice is separated from the skins and seeds, so white wines are rarely described as tannic. Apart from grapes, wine can also get tannins from the wood. When wine comes in contact with wood during the barrel-aging process, the wood in the inner part of the barrel releases its tannins, contributing to the wine's final taste.
Oak is a fine-grained wood that is common in the winemaking industry, thanks to the unique flavor. Other good sources of wood tannins include wooden staves, wood chips, and tannin powder. Wood tannins are generally subtler and mellower than grape tannins. Most of the tannins in white wine come from wood contact during the fermentation process. The tannin contents in red wines are higher because red wines are fermented with their grape skins and seeds.
It's rare to see white wines with high tannin content. Winemakers use tannins to gives wines their balance and structure. The aim is to ensure that enough grape tannin is extracted during the maceration process. The more tannin extracted, the deeper the complexity of the wine. Another reason why winemakers use tannins in the winemaking process is that tannins act as natural antioxidants that protect the wine.
Antioxidants play a vital role in the aging process of wine while also providing significant health benefits.
This is one of the reasons why some red wines can be age-worthy. When you taste a tannic wine, it will leach the moisture on your tongue right away because the molecules in tannins are attracted to saliva proteins. The taste is somewhat bitter but can be pleasingly bitter, like when you eat dark chocolate, tea, or coffee.
It makes sense to pair tannic wines with meat dishes. The proteins in the meat will bind with the tannins in the wine. This will make the wines taste smoother. Here are some recommendations on how to pair wine with steak. Tannins are responsible for the wine's astringency, bitterness, and dryness. We naturally pucker our lips after tasting a wine rich in tannins. As a general rule, the drier your mouth after tasting the wine, the more tannins in the wine.
Many winemakers overload their wines with tannins because it preserves the wine shelf life. As a result, the older the wine, the more subtle the tannins will become. That is the reason why aged wines are quite expensive. When finding the best wines, most experts will tell you that the key lies in the balance.
Another source of tannins in wine is the oak barrels that are used in the ageing process. During this process, polyphenols found in the wooden slats seep into the wine. In recent years, wine producers have embraced wood chips and tannin powders as a low-cost method of adding tannins to wines. However, the taste and texture they provide are crucial to the overall quality and appreciation of wine.
Tannins also play a large role in wine and food pairings. Wines with a large number of tannins can balance out fatty and rich meats for example. Furthermore, tannins are a natural antioxidant and protect the wines and allow them to age without spoiling. Press Esc to cancel. Skip to content. Feb 3, Dear Dr. Vinny, Do tannins make wine taste better? Dear Ricky, All wines have tannins, but some have a lot more than others. Ask Dr.
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