Tannins are polyphenolic compounds found in grape skins, seeds, and stems — as well as in oak barrels used for ageing. They create that characteristic drying, grippy sensation on your gums and inner cheeks.
Where do tannins come from? In red wines, tannins are extracted during skin contact — the longer the skins stay in contact with the juice, the more tannic the wine. White wines made with skin contact (orange wines) also have tannins. Oak-aged wines pick up additional tannins from the wood.
High vs low tannin grapes High: Nebbiolo (Barolo), Cabernet Sauvignon, Syrah Low: Pinot Noir, Grenache, Gamay
Tannins and food pairing High-tannin wines pair beautifully with fatty, protein-rich foods because the tannins bind to the proteins in meat, softening their grip. That's why a big Cabernet with a steak works so well.
How tannins age Over time, tannins polymerise — they link together into longer chains that feel smoother on the palate. This is why a wine that's harsh at 3 years old can be silky at 12.