That bitter, astringent taste in a glass of red comes from wine tannins. So, are they good? Bad? Learn more about wine take Wine 201 → https://wfol.ly/wine-201
And, how do you find wines with smooth tannins? Let’s break down this important trait found primarily in red wines so that you can find more wines that you love.
Check out the details on the Tannat we featured in this video:
https://this.wine/v/237ba874-2bed-4d98-9677-21be84f3389a/
Here are some tips on selecting wines by tannin level.
– Pay attention to grape variety – lower tannin options include Pinot Noir, Gamay, and Cinsault – higher tannin grapes include Tannat, Sagrantino, and Petite Sirah
– Oak aging, especially new oak aging adds tannin
– Learn more about the winemaking that went into the wine to see if the tannin is low or higher. For example, carbonic maceration wines typically have lower tannins.
If you’d like to read up more about tannins, check out this great article we have on winefolly: https://winefolly.com/deep-dive/what-are-wine-tannins/
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14 Comments
Without Tannins wine taste like juice
Is the anthocyanin which gives red grapes their color the same compound that we feel as tannin, or is that a different compound?
Tannnninnnssssss… Us wine geeks love them but casual drinkers are often put off by them.
Great explanation of tannins. You do a fine job in all your videos!
I can never tell if I'm just decanting my wine properly or if perhaps I'm just tannin averse and maybe not the wine enthusiast I should be!
I generally like wines with a lot of "grip."
Very very Informative Maddy 💞 I love your vinous 411, it edumucates me so much! You're the Queen of the YouTube Oenophilic (WINO) community 🎉 🍷😊 🍾🥂 Oh yes you are! Is there a difference between an oenophile or a wino? Both are proud monikers to bear me think. ❤ I always enjoy a big bold tannic Cab Sav, and a rare 24 ounce ribeye together! I always beat my chest, like my neanderthal male ancestors after enjoying this great food and wine pairing! Me think I like the aforementioned pairing, because the fatty Ribeye softens the tannins in my Cab Sav!
Your definition for tannins as "grit" is spot on. I had a bottle of wine from Burgundy that was so strong I thought is was like liquid sandpaper. It took three days before I could drink it.
Different forms of caloric sustenance greatly affect the tannicity perceived by the drinker when drinking wine with food!
I alternate between whites and reds so when the reds come around they taste that much better. lol
Wine is good for you ! Drink more, nobody likes a quitter.
Awesome video, thanks! Love the Garzon Tannat! I have a drawer in my cellar devoted to Tannats from Uruguay, France and my home state Virginia. If I’m not mistaken, Tannat gets its name from Tannin.
Can you make a video on how champagne is made
2.Dessert wines are made
3.Also on styles of vermouth
Let me start off by saying that I was more of a beer/whiskey drinker and I never really cared for wine, but then I went on a trip to Napa with my wife and our wine centric friends about 2.5 years ago and really started to taste wine the way I would taste whiskey. I love an occasional IPA. I had a wine at one of the first wineries that we went to that was pretty high in tannins. The astringent, moisture sucking sensation from that Cabernet Savignon actually took me right back to drinking an IPA. Obviously it wasn’t as bitter as an IPA but I was able to make the correlation in my head and it all changed for me. So as a new-ish wine drinker, tannins are what started me off in my wine journey.