Tannins: What they are and their importance in wine.
Between glasses of wine, you've surely heard about how tannic or smooth a certain wine is. But what exactly are tannins, and how do they affect our perception of wine?
What are tannins and where are they found?
Tannins are organic, astringent, and bitter-tasting compounds that are abundant in nature. They are present in the wood, bark, leaves, and even the fruits of millions of plants, from oak to tea leaves, from cherry to cocoa, and from nuts to grapes. Tannins serve to make plant parts unpleasant to the palate, preventing animals from eating the fruits or seeds before they are ripe.
These compounds belong to a group of molecules called polyphenols, and their main characteristic is the ability to combine with other molecules, such as the proteins present in our saliva, generating that famous "dry" sensation in our mouth! This astringency is noticeable in many foods we love, far beyond unripe fruits, such as coffee, dark chocolate, and, of course, wine.
Tannins in Grapes and Wine
In grapes, the amount of tannins depends on the variety and is concentrated in the skin and seeds. When we press the grapes to extract the juice and leave the skins in contact with the liquid, we allow these tannins to be extracted and released into the future wine. Furthermore, by allowing the skins and seeds to remain present during fermentation, we allow the alcohol, generated by the natural transformation of sugar, to act as a "solvent," helping to extract even more polyphenols from the solid parts.
These characteristics of each variety, combined with winemaking techniques, are what define the level of astringency and that sensation of dryness we've already discussed, which are so present in wines like Cabernet Sauvignon, for example. These characteristics are what make a wine be called "tannic." But wait! If tannins exist in nature to repel the palate, why would we want the wine to extract the maximum from them? Well, much more than complexity and structure, the presence of tannins in wine acts as a kind of antioxidant, protecting the wine against premature aging.
Remember that ability to combine? Well, as time passes, tannins slowly clump together, creating longer chains that we call polymerization. Think of it as these molecules joining in a very tight embrace; the closer they are, the longer they become and the fewer ends remain. The consequence of this embrace is a smoother sensation on the palate. The longer the chains, the smoother the wine, and that's why many red wines are recommended for consumption a few years after they are finished.
As we mentioned, some wines have more tannins because the grapes they are made from naturally contain higher amounts of tannins. Even though winemaking techniques affect the final result, grapes like Cabernet Sauvignon and Tannat have more tannins than Pinot Noir and any white grape variety with much lower levels. Try comparing them with wines of similar production, such as our Casa Marques Pereira Segredos Da Adega Tannat and Casa Marques Pereira Segredos Da Adega Pinot Noir , to create your own personal notes!
White wines have very low tannin levels, both by their very nature and due to their production methods, where the skins have little contact time with the liquid. Some white wines with great potential spend some time in oak barrels for aging, receiving a considerable amount of the naturally mature tannins from the wood itself! Even if the quantities don't approach the volume of red grapes, these oak tannins provide great complexity and body to wines like the Casa Marques Pereira Segredos Da Adega Chardonnay.
In addition to all the benefits that tannins provide for the flavor and longevity of wines, another very special characteristic is their ability to complement rich, fatty dishes with intense flavors. Wines with high tannin content perfectly accompany fatty meats or game by combining with various organic compounds in the food, further enhancing the flavors of both elements and cleansing the palate between each bite and each sip. With all these elements, it certainly becomes very easy to get used to (and fall in love with) the bitterness of tannins.
