As promised in Part 4 of Wine Trivia 101, this article will try to solve the mystery behind “tannins.” This is a word I’ve heard associated with red wines since my first sip of Cabernet Sauvignon. Tannins, by definition, are natural compounds that give red wines their structure, texture, and astringency; they also contribute to color stabilization and mouthfeel. Tannins typically can cause a puckering or drying sensation in the mouth. Tannins come from five main sources: grape seeds, skins, stems, oaks and additives such as tannin powder. The oak barrels used can also contribute tannins during the first few years of aging.
I’m sure you have more questions about tannins. Are they good for you? Yes, wine tannins contain antioxidants that protect cells from damage and may have antimicrobial and antiviral properties. However, they can also interfere with nutrient absorption which can potentially hinder the body’s ability to absorb iron. Also, some people complain that they get headaches, upset stomachs or migraines from drinking red wine. So, be careful when considering red wine as a significant health additive. Some doctors, however, will agree that a glass of red wine on occasion can be good for you.
Tannins help wines age well. Therefore, more expensive wines tend to have more tannins. The quality and taste of red wines improve significantly with age, so the tannins will be less bitter in older wines.
The primary role of tannin, as it is found in nature, is to keep animals from eating unripe fruits which tannin makes taste bitter. Just as you would avoid eating bitter fruit, I hope that you don’t think that I’m suggesting that you avoid red wine because it has tannins. Remember, in Part 4 of Wine Trivia 101, we learned how red wines can be full-bodied with rich fruity taste and a thick, viscous mouthfeel. Plus, they taste good and go well with meat and pasta.
Final trivia facts: If I don’t drink red wine, where else would I find tannins? They are in tea leaves, walnuts, almonds, and other whole nuts (with skins), dark chocolate, cinnamon, clove, and other whole spices, pomegranates, grapes and açaí berries. So, whether you get your tannins from wine, nuts, fruits or spices, enjoy!
Until the next issue of The Heron, “Pozdrawiam,” that’s cheers in Polish.
