If you’ve ever taken a sip of red wine and felt your mouth pucker up or dry out, similar to the sensation you get after eating grape skins, you’ve probably experienced the effect of tannins. These naturally occurring compounds are the reason some wines feel grippy, bold or even a little astringent. But what are tannins really, and are they a good thing or something to avoid? Let’s uncork the truth.
Tannins are polyphenols found in the skins, seeds and stems of grapes. They’re also present in oak barrels, which means a wine that’s been aged in oak will often have a more noticeable tannic structure. While white wines often have very low levels of tannins, red wines are more likely to deliver that classic dry-mouth feel, as they are fermented with their skins.
What do tannins do in wine?
Even if you aren’t a wine drinker, chances are you’ve probably encountered them in tea, dark chocolate, walnuts and unripe fruit. That bitter, drying sensation? Those are tannins.
Besides giving you that unpleasant cottonmouth sensation – or ‘xerostomia’ if you want to get technical – tannins play a crucial role in the taste, texture and longevity of wine. They add structure and balance to a wine, especially when it’s made from bold varietals like Cabernet Sauvignon or Shiraz. Think of tannins as the backbone – without them, some wines would feel flat or overly fruity.
Tannins also help preserve wine over time. They act as natural antioxidants, allowing certain wines to age gracefully and develop complexity over the years. That’s why many age-worthy reds are high in tannins – they need time to mellow and integrate.
Are tannins good or bad?
Here’s where it gets subjective. For lovers of full-bodied reds, tannins are a delight. They bring grip, depth and a savoury edge that pairs beautifully with hearty food.
Ever noticed how a glass of red seems to sing with a beef or lamb? That’s tannin in harmony with fat and protein, softening its edges and elevating the experience. But if you’re more into light, fresh and fruit-forward wines, high tannins might feel too aggressive or drying. Some people are also more sensitive to tannins and may experience headaches or discomfort after drinking, particularly tannic wines, though this isn’t true for everyone – the science is still out on why this happens.
While white wines often have very low levels of tannins, red wines are more likely to deliver that classic dry-mouth feel, as they are fermented with their skins.
In short, tannins aren’t good or bad – they’re a matter of personal taste and context. You’ll feel it before you taste it. Wines with high tannin content will leave your mouth feeling dry or slightly chalky. It’s not the same as acidity, which makes your mouth water. Tannin is more like the feeling you get after sipping over-steeped black tea.
You can also look to the grape variety and winemaking style for clues. Grapes like Cabernet Sauvignon and Shiraz tend to be tannic, while Pinot Noir and Grenache are usually softer. Wines that have spent time in new oak barrels often show firmer tannins, too.
Can they be softened?
Absolutely! Tannins evolve with age, which is why cellaring a robust red for a few years can round out its rougher edges. Decanting is another handy trick – by exposing the wine to air, you encourage the tannins to soften, revealing more of the wine’s character.
Food pairing is also key. Rich, fatty or umami-rich dishes help balance tannins, making the wine feel smoother and more integrated. Cheese, charcuterie, grilled meats and mushroom-based dishes are all great matches for tannic reds.
Tannins are one of the many things that make certain wines fascinating. They’re not just about taste – they affect texture, structure and even how a wine ages. Whether you love or hate them, understanding tannins can help you choose the right wine for your palate and occasion.
Want more? Try these 10 wine and cheese-paired recipes for every occasion.
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