Tannins
/ˈtænɪnz/
Wine-chemistry, Viticulture, Winemaking, Wine-tasting, Aging•Last updated April 28, 2025
Tannins are astringent compounds found in wine that contribute to its texture and aging potential, often causing a drying or puckering sensation in the mouth. They are derived from grape skins, seeds, and stems, as well as from oak barrels used during aging.
Examples
- Cabernet Sauvignon, known for its high tannin content, often exhibits a firm tannic structure.
- Nebbiolo grapes, used in Barolo and Barbaresco, produce wines with high tannins that soften with age.
- Pinot Noir typically has lower tannins, contributing to its silky texture.
Etymology
The term 'tannin' derives from the Latin word 'tannum,' meaning 'oak bark,' reflecting its historical use in tanning leather. It was first used in the context of wine in the early 19th century.
Usage Notes
Tannins are often described as 'soft,' 'firm,' 'grippy,' or 'harsh' by winemakers and critics, indicating their intensity and quality in the wine.