Wine Tannins Explained: What They Are and Why They Matter

Wine Tannins Explained

From the notebook of Frank Renaldi, Head Winemaker at Tranquillity Vineyard & Winery in Middlebury, CT.

What are wine tannins all about? If you have ever felt that dry, grippy sensation in your mouth after a sip of red wine, you have met tannins. They are one of the most important building blocks of a well made wine, and understanding them will change how you taste.

Where Tannins Come From

The tannins in wine come from the grape skins, stems, and seeds. As winemakers, we really just want the skin tannins. The other two are bitter and undesirable.

Tannins also come from oak. These tannins will be present in the wine if the wine is aged in oak barrels.

Why Only Red Wine Has Tannins

Only red wine has tannin, because of the skin contact during fermentation. White wine does not have tannins because white wines are fermented as juice with no skin contact.

What Tannins Do in the Glass

Tannins give wine mouthfeel and structure. Too much tannin will give you what we call cotton mouth, a sensation that is very dry and aggressive on your palate. Not enough tannin in a red wine will diminish the quality of the wine.

The good news is that a winemaker can adjust the tannins in a finished wine to find the perfect balance.

Taste the Difference in Middlebury, CT

Want to experience tannin structure firsthand? Stop by Tranquillity Vineyard & Winery on Lake Quassapaug in Middlebury, Connecticut. Compare one of our reds with one of our whites and you will taste exactly what tannins bring to a wine.