When tasting a wine, we often mention tannins. But do you really know what tannins are? Where do tannins come from? They actually give a very particular taste to wine, which we invite you to discover.
Definition of tannins: what are tannins in wine?
Tannins take their origin from the word “tann”, which meant “oak” in Gaulish. However, such information does not answer the question of what tannins are. They are an extract of the pips, of the skin of the grape berries and of the stem (part of the grape cluster). Kept during the winemaking process, tannins give a real character to wine. It is also worth noting that tannins can also come from the oak barrel in which the wine is aged. Tannins can be silky (that is, very soft) or much more present, which then gives the wine an almost rough quality. That said, tannins are naturally more present in red wine. There are also tannins in white wines, but in much smaller proportions. So, to put it in chemical terms: tannins are molecules present in the skin and pips. These molecules precipitate with saliva (that is, they react with saliva). This reaction gives structure to the wine but can also give it a rough quality. Finally, there is a tool for measuring the presence of tannins in a wine: the permanganate index.
Where do tannins come from?
The tannins in wine come from various sources that are worth highlighting. They can come from the grape skin, the pips, the stems or the wood used to age the wine.
Tannins in the grape skin
First, it is important to understand that grape varieties do not have the same skin thickness. Present in the skin, tannins will be all the more significant the thicker the skin. This makes it possible to understand why some grapes are dedicated to wine and others to the table. Wine grapes have a thicker skin and tasting them can lead to them being described as astringent.
Tannins in the pips
Tannins are also present in the slightly oily matter of the pips. This matter is what we call polyphenol. It is possible to feel these tannins when tasting a grape. If you bite into a grape pip, you will feel a sensation of acidity on the palate.
Tannins in the stem
Tannins are also present in the stem of the grape: its plant part. Some winegrowers keep this part of the cluster during fermentation (a step in the process of making red wine). Such a practice gives a little more tannin to the wine.
Tannins from wood
Finally, tannins are also present during the ageing of the wine. For many wines, the wine is aged in oak barrels for varying periods. The wood of these barrels naturally contains tannins that will develop within the wine. The younger the barrel, the more present the tannins. So it goes without saying that the quality of the barrel in which the wine is aged has a crucial role to play in the quality of the final wine and in its character.
Tannins in wine according to the grape variety
The tannins in wine vary a lot depending on the grape varieties. Grape varieties such as cabernet sauvignon or malbec contain a lot of tannins. Other grape varieties, such as gamay, contain far fewer tannins, giving a softer wine. Beyond the grape varieties, the growth stage of the grape also has an impact on the tannins in the wine. As a result, an underripe grape contains a lot of extremely rough tannins.
How do you describe tannins in wine?
Now that you know what tannins in wine are, it is up to you to describe them! We now give you a very effective way to describe the tannins present in your wine during a tasting. The scale below highlights the words you can use to describe the tannins in your wine. Do not get hung up on these words, synonyms are of course accepted. The important thing is to say what you feel during your tastings. !tannin scale in wine Scale of tannins in wine, from a supple wine to a rough or astringent wine.
- Hard / rough / astringent wine - In a hard wine, the tannins are extremely present, which can lead to imbalance. The wine lacks smoothness and can become too rough to taste.
- Firm wine - A firm wine is characterised by a strong presence of tannins, without tipping into astringency. Such a wine is very structured.
- Tender wine - A tender wine is well balanced: the tannins are present without being too rough. It has good structure but lets the fruit come through.
- Supple wine - A supple wine is characterised by very lightly present tannins: the wine is rather round and its smooth side begins to come through.
- Silky wine - A silky wine has even fewer tannins than a supple wine: it is very light.
- Melted wine - Finally, it is impossible to feel the tannins in a melted wine. In such a case, the wine has indeed become homogeneous and has a particularly surprising balance.
Tanins or tannins?
To end this article on tannin in wine, let us focus on a little point of spelling. To the question of whether to write “tanins” or “tannins”, the correct answer is: both! The French language accepts both spellings, “tanin” and “tannins”! You now know all about the notion of tannin in wine. We hope to produce a podcast on this subject soon, to help you discover even more about the fascinating world of wine!
