What are Tannins?

A tannin is an astringent, polyphenolic biomolecule; that binds to and precipitates proteins & other organic compounds including amino acids and alkaloids. Or in wine-drinker’s terms, it’s a naturally occurring compound found naturally in plants, seeds, bark, wood, leaves, and fruit skins.

Where do Tannins come from? Why are they in my wine?

Wines pick up tannins from the stems, seeds, and skins of wine grapes during the winemaking process. Red wines undergo a process called maceration (aging on the skins.) White wines typically do not. Red wine is fermented and often left to rest with the skins, seeds, and sometimes stems for a length of time in order to extract the maximum amount of flavor, aroma, and color into the wine.

Wood barrels can also impart tannins into wine through contact. Most commonly this happens when wine is stored in wooden barrels. There are several types of barrels that all have varying levels of tannins. This is the most common way that a White wine has tannins imbued into it.

Why is my mouth suddenly dry after drinking wine?

Tannins are polyphenols, and they cling to proteins. In our mouths, tannins find protein in saliva & fat from the food you are eating. This process causes us to swallow the saliva that normally coated our mouths, turning the feeling uncomfortably rough and dry until your mouth replaces them. This can help cleanse your palate when eating dishes with naturally higher fat content. This is the same chemical process that occurs when you drink tea.

Time & Tannins

Have you ever wondered why red wines are aged for so long? Something really special happens to tannins when aged for long periods of time. They bind together to form longer molecules. The longer the tannin molecule gets the smoother your wine will taste. Young, short tannins can be quite harsh. Wines with high tannins need more time in the bottle to mature and develop into a velvety smooth wine. This is why highly tannic red wines age to perfection over time.

During the winemaking process, the juice is left on the skins for a long time extracting the maximum amount of flavor, aroma, and color compounds into the future wine. With that comes additional tannins.

Over time the tannins bind, leaving you with a complex, flavorful, and sometimes an aromatic wine. It takes, proper cellaring and patience to wait it out. The reward is often well worth the wait, when you open the bottle and discover a true gem behind the cork.

What About Tannin Migraines?

There is a lot of conflicting evidence on both sides of the enlightened on the connection between tannin & migraines. Those effected would also find that other natural tannins would cause reactions as well. Items containing tea leaves, chocolate (cocoa), tree nuts, fresh pressed juice, beans & baking spices in food would all cause discomfort or headaches too.