“The tannins on this Cabernet are incredible.” Chances are if you have been wine tasting or around wine drinkers, you’ve heard a statement like this. Some of us may have even rolled our eyes at such a remark. What even are tannins? Just a word winos throw around to act knowledgable? Turns out tannin isn’t just a term used to describe wine, but also can be used to describe food and drink we consume on a daily basis.

Have you ever bitten into a bar of 90% dark chocolate and cringed at the bitter, drying feeling it had in your mouth? Are you familiar with the grippy characteristic of pomegranate juice or black tea? These are all examples of tannins. The word tannin refers to a group of astringent compounds found in plant material. These compounds are everywhere, but get a lot of attention in the wine world because of their impact on our favorite vinos.

Tannins in wine comes from grape skins, seeds, leaves, and wood. It is more relevant to red wines because of the maceration process. Nerd word alert! Although it sounds scary, maceration is simply the process of the juice or wine sitting on its skins. This is where red wine gets its color, along with tannins. Oak aging is another tannic avenue. While wine sits in wood, it extracts the tannins from barrels, along with other yummy compounds. 

Some grape varietals naturally have more tannins than others. A good California example is the astringency of Cabernet Sauvignon vs. Pinot Noir. Cabs just inherently have more tannins. Another example of a highly tannic wine is Syrah. 

Think about tannins next time you try a wine you really enjoy. How does the wine feel in your mouth? Being aware of this can help you out next time you are ordering wine. Do you like highly tannic wines or something a little softer? Most servers can use this information to find you your perfect glass… or bottle!