What are tannins in wine ?

Origin of tannins in wine.

The tannins present in wine come from several sources. Naturally, they are found in grapes, more specifically in their skins, pips and stems. During vinification, these elements macerate with the juice, releasing tannins that structure the wine. Another important source is the wood of the oak barrels used during ageing. Oak tannins add subtle notes such as vanilla, coffee or spices, while enhancing the complexity of the wine.

The role of tannins in wine.

Tannins play an essential role in the balance and structure of wines. They bring a sensation of texture in the mouth, often described as a certain "density". Their interaction with saliva proteins causes a sensation of astringency, which explains the dryness in the mouth felt when tasting a tannic red wine.

Tannins evolve as they age: they bind together to form more complex structures, softening their impact. A young red wine, rich in wine tannin, will thus develop a silkier texture over the years, a key element for lovers of vintage wines.

How do tannins influence tasting ?

Tasting a tannic wine reveals a wealth of expressions. The quality of the tannins is just as important as their quantity. Terms such as "supple", "round" or "velvety" tannins evoke a pleasant and balanced experience. On the other hand, "rough" or "green" tannins reflect excessive extraction or insufficient ripeness of the grapes.

Tannin management during vinification.

Winemakers have many techniques to control the extraction of tannins. The duration of maceration is a key factor: the longer it is, the more tannins migrate into the wine. Methods such as punching down (a technique consisting of pushing the cap of marc into the fermenting juice) or pumping over (pumping the fermenting juice to pour it over the cap of marc) allow control of the intensity of extraction.

Pressing, too, influences tannins. High pressure extracts more tannins.

The tannins brought by the wood of the barrels require fine management: a wine that is too light could be unbalanced by these woody tannins, while a powerful wine will integrate them harmoniously.

Tannins in different types of wine.

In red wines, tannins are omnipresent, contributing to their structure and their ageing potential.

During a short maceration, used for some white and rosé wines, the tannins are present but discreet, enriching the texture. In orange wines, white grapes ferment with the skins and stems, giving the wine its amber colour and a tannic structure, less marked than in red wines, but sought after for its balance between freshness, minerality and tannins.

In sparkling wines, tannins play a particular role. The bubbles amplify the sensations in the mouth, making the astringency more perceptible. This is why the grape varieties used for sparkling wines are often low in tannins, or their pressing is carried out with care to limit their extraction.

What is the ageing potential of tannic wines ?

Tannins, in addition to their antioxidant properties, play a key role in the structure of the wine and its ageing potential. Wines rich in tannins, such as certain reds, often have good ageing potential, because over time, these tannins soften, bringing more roundness to the wine while revealing complex aromas. However, the concentration of tannins is not the only determining factor. Acidity, alcohol and sugar also influence the wine's ability to improve with age, each element playing a complementary role in the maturation process.

Learn more about the effect of ageing on wines

Wine storage is also crucial for its evolution. To ensure optimal ageing, it is essential to respect the 6 conservation criteria: a stable temperature, controlled humidity, darkness, absence of vibration, good ventilation and suitable storage. To maintain these conditions, it is recommended to store the wine in a natural cellar, an air-conditioned wine room or an electric ageing wine cellar.