noun From Medieval Latin tanninum, related to tanning hides

Tannin /ˈtænɪn/

Naturally occurring polyphenolic compounds found in grape skins, seeds, stems and oak barrels. In wine, tannins create a drying, grippy sensation in the mouth and contribute to structure, bitterness and ageing potential.

Where tannins come from

Grape skins

The primary source in red wines. Skin contact during fermentation extracts tannins. Thicker-skinned varieties (Cabernet Sauvignon, Nebbiolo, Tannat) produce more tannic wines.

Seeds (pips)

Harsh, green-tasting tannins if crushed. Careful pressing and temperature control minimise seed-tannin extraction.

Stems

Some winemakers include whole bunches in fermentation for structural tannins. Can add a green edge if not fully ripe.

Oak barrels

New oak contributes "exogenous" tannins that integrate with the wine's own tannins over ageing. New French oak adds finer grain; American oak adds coarser tannins.

How tannins are managed in winemaking

Winemakers control tannin extraction primarily through maceration — the time grape skins spend in contact with the fermenting juice. Longer maceration at higher temperatures extracts more and coarser tannins. Shorter, cooler maceration produces lighter, finer tannins. Techniques like punch-down (pigeage) and pump-over (remontage) also affect extraction rate. The Red, white, rosé and sparkling methods guide explains how maceration decisions shape the final wine.

Oak barrel ageing adds a second layer: new oak contributes exogenous tannins that integrate with the wine's own polyphenols. French oak generally adds finer-grained tannins; American oak adds bolder, more coconut-scented tannins. The longer a wine spends in new oak, the more oak tannin it acquires. Many producers use a mix of new and older barrels to balance the contribution.

Tannin and ageing

High tannin is one of the key indicators that a red wine will benefit from — and survive — extended cellaring. As wine ages, tannins polymerise (link into longer chains), which softens their astringency and causes them to precipitate as sediment. This is why a 20-year-old Bordeaux often shows "silky" or "velvety" tannins, while the same wine at 3 years old might have been hard and grippy. The process requires the wine to have enough fruit and acidity to outlast the tannins — a tannic but thin wine will simply dry out.

If you are buying wines to age, look for good balance: ripe fruit, sufficient acidity and firm but not harsh tannins. The style questionnaire can help you identify whether you tend to prefer high-tannin, structured wines or softer, lower-tannin styles.

Tannin meaning, granular tannins and wine astringency

The tannin meaning in wine refers to a group of polyphenolic compounds that create the drying, grippy sensation known as wine astringency. Tannins are one of the five structural components assessed in systematic wine tasting — alongside sweetness, acidity, alcohol and body. When professionals describe tannins, they note both level (low, medium, high) and texture: fine-grained tannins feel silky, velvety and refined; coarse or granular tannins feel rough, dusty or chalky on the gums and inner cheeks. Granular tannins are common in young wines that have not yet had time for the tannin molecules to polymerise and soften. With cellaring, these molecules link into longer chains and eventually precipitate as sediment, leaving the wine smoother. Understanding tannin meaning and how tannins interact with food (binding with proteins in meat and cheese) is fundamental to both tasting and food pairing. WSET and GuildSomm tasting resources cover tannin assessment in detail.

Polyphenol chemistry: OIV (oiv.int). Tannin and food pairing: WSET (wset.com). Peer-reviewed tannin research: AWRI (awri.com.au) and ACS Publications. See also: Jancis Robinson MW — Oxford Companion to Wine entry on tannins.

Questions

About tannin.

What do tannins feel like in wine?

Tannins create a drying, astringent sensation — a puckering or gripping feeling on the gums, inner cheeks and tongue. This is caused by tannins binding with proteins in saliva (and in food), reducing lubrication. High-tannin wines can also show bitterness on the finish. Low-tannin wines feel softer and more round in the mouth. Tannin level is one of the five key structural components assessed in a structured tasting — alongside sweetness, acidity, alcohol and body. See the How to taste wine guide for how to evaluate each component systematically.

Do white wines have tannins?

Rarely at detectable levels. White wines are made without prolonged skin contact, so tannin extraction is minimal. Some orange wines (whites made with extended skin contact) have noticeable tannins. White wines aged in new oak may have very light oak-derived tannins. The grippy sensation in most whites is more likely to be acidity than tannin. For a full explanation of how skin contact determines whether a wine is white, rosé or orange, see the Red, white, rosé and sparkling methods guide.

Do tannins soften with age?

Yes — this is one of the main reasons high-tannin wines are cellared. As a wine ages, tannins polymerise: small tannin molecules link together into larger chains, which fall out of solution as sediment and feel softer on the palate. A young Barolo or Pauillac with aggressive, grippy tannins will develop into a wine with silkier, more integrated structure over 10–20 years. Tannins also bind with the wine's pigments (anthocyanins), which is why aged red wines lose colour intensity. For how to store wine to allow this process, see the Store guide.

Which grape varieties have the most tannin?

The most tannic common red varieties include: Nebbiolo (Barolo, Barbaresco), Tannat (Madiran), Cabernet Sauvignon, Sagrantino and Mourvèdre. Moderately tannic varieties include Syrah/Shiraz, Merlot and Sangiovese. Low-tannin varieties include Pinot Noir, Gamay and Barbera. Tannin level is also influenced by viticulture (canopy management, yield) and winemaking (maceration time and temperature, oak regime). See the main grape varieties guide for tannin level data on seven key varieties.

Why do tannins pair well with certain foods?

Tannins bind to proteins. A high-protein food — beef, lamb, aged cheese — absorbs the tannins that would otherwise grip your palate, leaving the wine tasting more fruit-forward and balanced. This is the food-science basis of the classic "red wine with red meat" pairing. Fatty foods also soften tannin perception. Tannins pair poorly with oily fish (can taste metallic) and with sweet, acidic foods. Use the food pairing tool to explore pairings by food type and wine style.

What does tannin mean in wine tasting?

In a tasting note or structured tasting assessment, "tannin" refers to the drying, grippy or astringent sensation in the mouth caused by polyphenolic compounds from grape skins and oak. It is assessed as: low (barely perceptible, silky — Pinot Noir, Gamay), medium (noticeable grip — Merlot, Sangiovese), or high (strong drying sensation — Cabernet Sauvignon, Nebbiolo, Tannat). Texture is also described: fine-grained tannins feel smooth and refined; coarse tannins feel rough or harsh. Tannin is one of the five structural components in systematic wine tasting, alongside sweetness, acidity, alcohol and body.

What are granular tannins and how do they differ from fine tannins?

Granular tannins feel rough, dusty or chalky on the gums and palate — think of the sensation from chewing a grape pip or drinking very strong, over-brewed tea. They are characteristic of young, high-tannin wines (especially Nebbiolo, Tannat, young Cabernet Sauvignon) where the tannin molecules are small and highly reactive. Fine-grained tannins, by contrast, feel smooth, silky and integrated — they grip the palate without roughness. Fine tannins result from longer maceration at controlled temperatures, the use of high-quality oak, and extended bottle ageing where tannin polymerisation occurs. Wine astringency — the overall drying, puckering sensation — is directly related to tannin level and texture. A wine with high but fine-grained tannins can feel structured yet elegant; a wine with medium but coarse, granular tannins can feel rough and harsh. See the how to taste wine guide for how to assess tannin systematically.

Why do some red wines make your mouth dry out?

The dry, puckering sensation after drinking a red wine is caused by tannins binding with proteins in your saliva (specifically, proline-rich proteins and mucins that provide lubrication). The tannins temporarily reduce the lubricating proteins in your saliva, causing the dry, rough sensation you feel on the gums and inner cheeks. This is astringency. It is not related to sweetness or dryness (as in the absence of sugar) — a high-tannin wine is "dry" in both senses: no residual sugar, and mouth-drying. Very high-tannin young wines (young Barolo, Pauillac) can be significantly astringent; decanting or cellaring reduces this as tannins polymerise. See the decanting guide for how aeration softens tannin.