Tannins

Tannins are plant compounds that enter wine during winemaking from the skins, seeds and stems of grapes as well as from oak barrels. Red wines contain much more of them because they are fermented on the mash.

In the mouth, tannins are felt as a rough, drying effect on tongue and gums. Young wines with high tannin often seem austere; with maturity the tannins become softer and rounder. Good structure, ageing ability and food pairing depend substantially on them. They are described as fine, velvety, powerful or green.