Tannins have nothing to do with getting tan. You can’t drink them and expect some sort of spray tan magic to occur. But they are a really important component of wine and something you need to know about.

For years I have been telling waiters that I like big reds (and I don’t mean my boyfriend) but not liking the wines they would recommend. That’s because I should have been saying that I like big reds that aren’t overly tannic.

According to Food & Wine magazine, “tannins are compounds in grape skins, seeds and stems that contribute to wine’s structure, complexity, texture and age-ability—especially red wine. Tannins create a drying and slightly bitter sensation in the mouth, usually toward the back of the tongue. Tannic wines pair well with rich foods and substantial meat dishes because they cut through the fat; fat also softens the perception of tannin, making the wines more approachable.”

Here is a nifty exercise from Food & Wine to help you determine whether or not you are   down with tannins. Find three mugs, three black tea bags and hot water. Fill each mug with hot water and place one tea bag in each. Start a timer. After two minutes, remove the tea bag from the first mug. Remove the second bag; after four minutes, and the third after eight minutes. Now, do a taste test in order of the steep time, starting with the two-minute mug. Swish the tea around in your mouth and notice the way the astringency of the tea increases with the steep time. Typically, a highly tannic tea or wine makes my fave screw up like I am eating a lemon. But that’s just me. A lot of folks relish the experience of tannins.

Another good exercise is to go to your local wine shop, ask for three red wines with different levels of tannins and do your own wine taste test at home. The folks at Food & Wine recommend these wines for the test, in order, from least tannic to most tannic:

Have fun and let us know your take on tannins.

Spread the love