In the Bottle: Understanding Tannin and Acid in Wine

In the Bottle: Understanding Tannin and Acid in Wine

Understanding tannins and acids in wine can greatly enhance your wine-tasting experience. Here's a brief overview of what tannins and acids are, and how they impact the taste of wine:

Tannins: Tannins are a group of naturally occurring compounds found in the skins, seeds, and stems of grapes. They're also found in other plants, such as tea leaves and oak bark. Tannins give wine a dry, bitter taste and astringency, which can make your mouth feel puckered. Tannins can also provide structure to a wine, giving it a backbone and helping it age well.

Acids: Acids are naturally occurring compounds found in grapes and other fruits. Acids give wine its tart, sour taste and can contribute to its overall freshness and crispness. The most important acids in wine are tartaric, malic, and citric acid. Wines with higher acidity can taste lively and refreshing, while wines with lower acidity can taste flabby and dull.

When tasting wine, pay attention to the level of tannins and acids present. Tannins can be detected by the sensation of dryness and bitterness on the tongue, while acidity can be detected by the tartness and sourness in the mouth. A wine with high tannins and high acidity will taste bold and structured, while a wine with low tannins and low acidity will taste soft and smooth.

It's important to note that the amount of tannins and acids present in a wine can vary depending on the grape variety, winemaking techniques, and the region where the grapes were grown. So, the best way to understand tannins and acids in wine is to taste a variety of wines and make note of the differences in their tannin and acid levels.

To understand High Tannin and High Acid - Drink Italian Wine (Like Sensi Chianti Classico)
To understand Low tannin and high acid - Drink Beajolais (Like Bioaddict by Le Cret de Bine or Kono Sauvignon Blanc as white wine doesn't have tannin present unless it's skin contact)

Enjoy!