Even if you don’t drink wine you have probably heard the word tannin to describe a characteristic in fine wine. But you must of thought to yourself just what are tannins? What do they do and does it matter? So below is your guide to tannins.
Granted knowing what this term means is not necessary to enjoy a glass of wine!! But I found that when I started receiving wines from my wine of the month club. I wanted to educate myself about the wines and I must admit I appreciate them more. Because I now understand the mastery it takes to create a true fine wine!!
What are Tannins
As a result of tannins, when sipping wine have you experienced that drying out sensation on the back of your tongue and mouth? This is caused by polyphenols included in the skins, seeds and stems of the grape. Because after pressing red grapes the wine master leaves the skins in the juice to retain and deepen the red color. Also the skins, seeds and stems release tannic acids to provide antioxidants to preserve the wine naturally.
Of course different red grapes have different tannins. Clearly this is why blends of grapes will offer varying complexity to the wine. Some will have more tannins that others. That is why most Cabernet’s will be referred to as Dry meaning not sweet.
Dry Wines best served with food
To be sure wines with higher tannins such as Cabernet Sauvignon are considered food wines. Or “red meat” wines they are a rich dry wine that is an excellent choice for “richer” meats. Be it beef, lamb, wild game duck or goose. Because your palate will be dry, the food you pair with the wine is open to differing sensations and tastes. If you have ever been to a great steak restaurant check out the wine list. They will feature great Cabernet Sauvignons because it pairs extremely well with steak!!
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