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Tannins are polyphenols that are naturally produced by plants and can be found in the stems, skins, and seeds of grapes as well as the oak barrels that wine may sit in. If you have sipped a cup of overstepped tea, that gripping, dry mouth feel are tannins at work.
More expensive wines tend to have higher tannins and benefit from sitting in the wine cellar over the years as the tannins soften with age and aeration. Not only do they add structure to wine, but they inhibit the growth of fungi, yeast, bacteria, and viruses which adds to a wine’s longevity.
Though tannin sensitivity is rare, you may check to see if you have a reaction to tea, coffee, walnuts, cinnamon, or chocolate—all of which have high tannin content.
Highly tannic wines:
Try sipping a glass with steak, lamb, or cheese! Fats counteract the astringency for a match made in heaven!
The latest research suggests that tannins are linked to heart health due to their antioxidative property, as well as being anti-carcinogenic and anti-mutagenic.
Read more about Tannins and the Human Health here.
If you’re trying to avoid highly tannic wines, white wines and rose tend to have less tannins due to less exposure to the skins, seeds, and stems of wine grapes and lack of time in oak barrels. Tannins are usually the backbone of red wine, imparting a dry mouth feel, and acid is the backbone of white wines which make your mouth water.
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