Tannin
Polyphenolic compounds found in grape skins, seeds, and stems (and oak barrels) that create a drying, grippy sensation in the mouth — a defining structural element of red wine.
In depth
Tannin is extracted from grape skins, seeds, and stems during maceration (skin contact) in red winemaking. It can also come from oak barrels used for ageing. Tannin binds with proteins in saliva, which creates the characteristic drying, mouth-coating sensation — similar to drinking strong black tea.
Tannin plays several important roles in wine: it contributes structure and body; it acts as a preservative, allowing wine to age; and it evolves over time — harsh young tannins polymerise (join into longer chains) and soften with bottle ageing, which is why tannic reds become more velvety with years in bottle.
The systematic tasting framework assesses tannin on the palate (never the nose — tannin cannot be smelled). At Level 2+, candidates should classify tannin as: low, medium(−), medium, medium(+), or high. They should also note whether tannins are ripe (smooth, polished) or unripe (green, grippy, astringent).
Related exam topics
Frequently asked questions
- What is the difference between tannin and acidity?
- Both are structural elements in wine but they feel completely different. Tannin creates a drying, mouth-coating sensation — it binds with proteins in saliva. Acidity creates a mouth-watering, salivating sensation. A high-tannin wine makes your mouth feel dry; a high-acid wine makes it water. Red wines are typically assessed for both; white wines are assessed for acidity but not tannin (unless made with skin contact).
Practise questions on this topic
Use Vinlecta to practise exam-style questions that test your knowledge of tannin and related topics.