Anyone who has ever heard someone describe a wine has probably heard the term tannins. It’s
a term widely used in the world of wine – but what exactly are they and why do they matter?

Tannins are natural compounds found in grape skins, seeds and stems. They’re also present in
other things like tea leaves and dark chocolate. In wine, tannins play a key role in creating
structure and texture. In particular, red wines are known for their tannins because they’re
fermented with the grape skins (unlike white wines which are typically fermented without) –
where most tannins are found.

When it comes to taste, tannins are what give wine that dry, sometimes slightly bitter sensation
in your mouth. Wines with higher tannin levels, like Cabernet Sauvignon or Syrah, feel bold and
structured, making them great for pairing with rich, fatty foods. On the other hand, wines with
softer tannins, like Pinot Noir or Merlot, tend to feel smoother in the mouth.

In short, tannins are like the backbone of a wine. They play a big role in shaping the overall wine
experience, and when paired with food – the whole meal. So next time you take a sip of a red
wine, look down the glass and appreciate the dark hue the tannins give.