Where Tannins Come From
Tannins are extracted during maceration, when grape juice sits in contact with skins and seeds. Red wines have more tannins than whites because of extended skin contact. Oak barrels also contribute tannins during aging.
Types of Tannins
- Grape tannins — from skins, seeds, and stems; these provide the backbone of red wine structure
- Oak tannins — from barrel aging; generally smoother and contribute vanilla and spice notes
- Ellagic tannins — from oak wood; integrate more gradually than grape tannins
How Tannins Affect Taste
High-tannin wines feel firm, grippy, and drying on the palate. Young Cabernet Sauvignon or Nebbiolo can feel astringent, but well-managed tannins soften with age into a silky texture. Tannins also bind with proteins, which is why tannic reds pair beautifully with red meat and aged cheeses.
Tannin Management
Winemakers control tannin extraction through maceration time, temperature, and pressing technique. Gentle whole-cluster pressing, cold soaking, and micro-oxygenation are all tools to fine-tune tannin quality.