Tannin
Tannin, or tanning agent, is found in the skins, grains, and stems of grapes. It gives wine a sour taste similar to that experienced after drinking very strong tea.
When making white wines, it is important to separate the grape juice from the seeds and skins of the berries to avoid any tannins that give the wine a woody flavor.
When producing red wines, winemakers sometimes allow the seeds and skins of grapes to come into contact with the juice. This occurs when the grapes are very ripe and their grains are brown. In this case, tannin imparts a distinctive flavor and aroma to the wine. In some cases, tannin is as essential as balancing the fruit flavors or maintaining acidity, which helps the wine age well.
There are several words to describe tannins. "Soft, supple, velvety" flavors are precisely what explain the presence of tannins in wine. Some wines require several years of cellaring to develop astringency and reduce the harshness of young wine. Sometimes tannins are present in young wines as well. This depends on how winemakers handle the grapes.
If you tried wineA wine that leaves your gums feeling dry means it's likely still very young and is best enjoyed with food that will help soften the wine's astringency. This is most common with red wines, which typically have a good balance of fruit flavors and alcohol and require time to soften the astringency.
From the article "Tannin in products"You will learn which other foods contain large amounts of tannin; such foods are rich in antioxidants.
All recipes with red wine
Categories:
Related articles
