Written on 17/02/2022
All about tannins
When we talk about wine in general, there's one term that comes up a lot : "tannins". Indeed, it's not uncommon when you ask for a bottle in a wine shop or restaurant for the specialist to talk about tannins. But what exactly does this mean?
We're going to explain it all to you today, so that it no longer holds any secrets for you.
We're going to explain it all to you today, so that it no longer holds any secrets for you.
It has to be said that there is a plethora of half-truths about tannins. You may hear phrases like: "Tannins come from the wood in the barrel", "they taste nutty", "tannins give color to red wine" or "tannins add bitterness".
To answer all these questions, it's important to go back to basics: where do they come from?
They are polyphenol-type molecules found in all plants, as they protect them like toxins.
They are polyphenol-type molecules found in all plants, as they protect them like toxins.
They come from two parts:
- The grape itself, in the skin, seeds and woody part of the bunch
- The wood of the barrels in which the wine is stored
And indeed, tannins do have a taste, and it can be different depending on where they come from:
- If they come from grapes, the tannins will be more bitter. Vegetal aromas such as fresh green beans, artichokes and persimmons are also present.
- Woody aromas bring out a nuttier side. Depending on the toasting level of the barrel, the aromas can also take on toasty or roasted notes.
In addition to taste, tannins can leave a real sensation in the mouth, known as astringency. Astringency is not always very pleasant, as it leaves the tongue feeling rough and dry.
But why aren't the tannins removed? Quite simply because they give the wine its texture and structure. Tannins are also important for preservation, as they are antioxidants and have an antiseptic effect on certain bacteria.
And if you want to talk about it at the dinner table, here are a few tips for looking like an expert:
- Once the wine is in the mouth, it's important to recognize its tannic strength : no tannins, not very drying, lots of tannins, raspy sensation.
- The quality of the tannins, i.e. the fineness of the grain. Just like sandpaper, there are several types of grain: fine, tight and coarse.
- Here are a few adjectives used to describe them: harsh, rough, astringent, rough, rustic, rough, raspy...
