Tannin

Tannin/tannin/tannic acid: A substance found in the skins, stems and seeds; but also enters the wine from (especially new) oak barrels (barrique barrels)

Vines that have not been de-stemmed (égrappé) or not completely de-stemmed during pressing are particularly rich in tannins. Tannin has a preservative effect and is therefore an important component in wines that are intended for longer storage periods.

However, an abundance of tannins or tannins in a wine can also trigger a negative, bitter taste sensation. Tannins with a high content in the wine also have an astringent effect or cause a 'constricting' and 'furry' sensation in the mouth. This is not unusual with some aggressive, young, red wines, for example, and is often even desirable.

The tart flavour caused by tannin is referred to by wine connoisseurs as 'apre'.

As a wine ages, the tannin slowly breaks down. Tannin is also partly responsible for the natural light sediment in worthy old red wines.

With white wines, on the other hand, the 'furry' characteristic is generally categorised as negative. Novices sometimes confuse 'bitter' with 'not sweet' in Champagnes. 'Brut' (dry) in Champagnes, for example, is of course only an indication of sugar content. Due to the careful treatment of the vines, the enormously complex, long development and (prescribed) long storage of the ChampagneBefore they are even allowed to reach the market, tannin-related problems are virtually unknown in Champagnes. Some connoisseurs even enjoy a 'high-spirited' young champagne, which may have a slightly astringent effect, as this champagne may be able to be stored for longer and, as expected, could even develop particularly beautiful new flavours after a few years of proper storage.

 

 

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