Understanding Tannins

     If you frequently sip and enjoy big, bold reds. you're likely familiar with tannic wines even if the term seems foreign. Tannins are the natural chemical compounds, or preservatives found in foods like walnuts, tea and grapes; thus they are present in the grape skins, stems and seeds that ferment in barrels with a fine wine. Oak is another source of tannins, so wine can gain higher level of tannins from the oak barrels in which it is aged. Tannins are most readily associated with red wines, and particularly with reds such as Califonia Cabernet, Australian Shiraz, Red Bordeaux, Barolo and Barbaresco. Tannins aren't naturally found in white wines, as whites don't come in contact with the tannins found in grape skins, seeds and stems during the aging process. While wines that are aged in oak barrels will have some level of tannins but not nearly as much is present in their darker counterparts.
     Tannin levels can range from super soft to harsh and overwhelming, depending on the particular wine region and the winemaker. All red wine has some level of tannin, But with that said, it depends on the climate and how the wine is produced that decides the final level of tannin in the wine. To help consumers fully understand tannins lets fall back on a few simple lessons that highlight the mouth sensations tannins cause. One such lesson involves putting a bit fo mouth-drying alum on your togue; a second utilizes another tannic product tea. Try this at home, let a cup of black tea steep 10-15 minutes and then take a sip without doctoring the brewed tea with milk or sugar. The drying sensation you emcounter on your tongue is the result of strong, unsweetened tea and the many tannins contained in that single cup. Likewise, tannic wines produce the same sensation when sipped.
     Though the drying sensation doesn't sound appealing, tannins and their affects on the tongue have their place in the world of wine. Tannins protect wines from oxidation, lend structure and contribute to the complex flavor and mouth feel. That said, there is such a thing as a wine that presents too high a level of tannins. The tannins need to be in balance with the fruit character and acid to round out the flavors so that they all compliment each other. If the tannins are too high and takes over the palate, the wine will be hard and unappealing. On the other hand, a balanced tannic wine creates a tactile mouth feel and an excellent pairing for fats and proteins. Rich foods lessen the tannins drying effects and a tannic wine's astringent quality cuts through the viscous nature or rich foods. If you find yourself serving a tannic wine, the best thing to pair with it is heavy, fatty meats. The salt and fat soften teh tannins. A Rib-eye steak dusted with Kosher salt and grilled would be perfect.
     Likewise, a big bold Cabernet Sauvignon paired with duck comfit or a brawny Syrah matched with meaty pan-seared sausages are also advantageous pairings. Unappealing pairings for tannic wines include light dishes like goat cheese or a flaky white fish; these pairings will heighten the harsh taste of the tannins to an unappealing level. Beyond the pairing possibilities they create, tannins are aslo one of the necessary ingredients for aging wine, they give the wine the structure and backbone that hold together teh fruit and acid, which allows the wine to stand up to time in the cellar, without them, red wine would be either too soft and fall apart, or just tart and acidic.
     Of course, tannins are just one element behond a fine wine. But with a better understanding fo tannins and the benefits they bring to sipping, pairing and aging wine. Sipping those "Big Reds" becomes that much more enjoyable.