Wine tannins are one of the most important—and often most misunderstood—parts of the tasting experience. They shape a wine’s structure, mouthfeel, and aging potential, especially in red wines.
Understanding what tannins are, how they feel, and why they matter helps you read a wine more clearly, choose with more confidence, and make sense of why some wines feel smooth while others feel dry or grippy.
Quick summary
- Wine tannins add structure and can feel like dryness or astringency.
- They come mainly from the grape (skins, seeds, stems) and also from oak aging.
- How “integrated” they are strongly affects balance and how a wine evolves with time.
What are wine tannins?
Tannins are naturally occurring polyphenolic compounds found in wine. They come mainly from the grape—especially skins, seeds, and stems—and can also be added through oak aging.
In practical terms, tannins:
- Give wine structure
- Contribute to a dry, grippy mouthfeel
- Influence a wine’s longevity and evolution over time
While tannins are most associated with red wine, they’re not exclusive to it. You can also notice them (to a lesser extent) in some whites with extended skin contact or wines aged in oak.
Recommended read: What are wine tannins and where do they come from
Wine tannins in red wine vs white wine
We mostly associate tannins with red wine because red winemaking usually involves fermenting the juice with grape skins and seeds—where most tannins come from.
| Quick comparison | Red wine | White wine |
|---|---|---|
| Skin/seed contact | Typically higher (maceration) | Usually minimal or none |
| Noticeable tannin | More common | Less common |
| When you may notice it | Structured styles and/or oak aging | Oak-aged whites, extended skin contact, more structured styles |
In white wine, skin contact is usually limited, so tannins tend to be much lower. The difference isn’t that white wine “has no tannins”, but that their amount and perception are often far less obvious than in red wine.
Are wine tannins bad?
No—tannins are not “bad” by themselves. They’re a natural component that contributes structure, texture, and aging potential.
- Tannins feel out of balance.
- They come across as too drying or harsh.
- They dominate other elements in the wine.
When well integrated, tannins help a wine feel more complete, harmonious, and age-worthy, especially in styles meant to evolve over time.
Recommended read: Tannins and food: pairings that soften or highlight astringency
How to spot tannins in a wine before tasting
You can often anticipate a wine’s tannin level before you taste it by looking at a few practical signals:
- Grape variety: some varieties tend to produce more structured, tannic wines.
- Winemaking style: more extraction and longer maceration usually means more tannin.
- Oak aging: time in barrel can add structure and change texture.
- Intended profile: wines made to age often show firmer tannins in youth.
These cues help you choose more confidently based on your preferences.
Recommended read: High-tannin wines: which styles have them and how to choose
How do tannins feel in wine?
Tannins aren’t a “taste” (like sweet, sour, or bitter). They’re a tactile sensation. The most common way to describe them is a dry, slightly rough feeling on the palate.
In one sentence: tannins are something you “feel” more than you “taste.”
When tannins are noticeable, they can create:
- Dryness on the gums
- A grippy sensation on the tongue
- A tightening sensation after swallowing
Depending on quality and integration, tannins may feel:
- Smooth or silky, when well integrated
- Firm or structured, when they shape the frame of the wine
- Harsh or green, when they feel rough or unbalanced
It helps not to confuse tannins with acidity:
- Acidity makes your mouth water
- Tannins reduce the sense of saliva
Recommended read: How tannins feel in wine: astringency, texture, and balance
What influences tannins in wine?
The amount and type of tannins in a wine depend on multiple factors, both natural and technical.
| Factor | What it influences | What you often notice in the glass (roughly) |
|---|---|---|
| Grape variety | Skin thickness, seed proportion, varietal profile | More or less structure and grip |
| Winemaking | Maceration and extraction (skin/seed contact) | Tannins that feel more assertive or more polished |
| Oak aging | Oak-derived tannins and textural shift | A more smoothed feel or clearer oak presence |
| Wine style | Producer intent (early-drinking vs age-worthy) | How tannins integrate with fruit, alcohol, and acidity |
Grape variety
Some varieties are naturally more tannic than others.
- Skin thickness influences potential tannin load.
- Seed proportion (and ripeness) can increase the sense of dryness.
Winemaking
Time in maceration (contact with skins and seeds) is key.
- More contact generally means more tannin extraction.
- Extraction can be managed to aim for firmer or more approachable tannins.
Oak aging
Barrel aging can add oak-derived tannins, layering onto grape tannins and changing texture.
Wine style
The winemaker’s goal—early-drinking, age-worthy, structured, or easy-going—shapes how tannins are managed throughout production.
Tannins and wine aging
Tannins play a central role in a wine’s ability to age. In well-balanced wines, tannins act as a stabilizing element that can help the wine evolve positively over time.
With aging:
- Tannins tend to soften
- The rough edge becomes rounder
- The wine can gain complexity and harmony
Still, not every tannic wine is meant to age. For aging to be positive, tannins need to be in balance with other elements like acidity and overall concentration.
Recommended read: Tannins and wine aging: why some wines improve over time
Conclusion
Tannins are a key piece for understanding wine beyond “flavor”. They shape mouthfeel, structure, and how a wine changes over time. Learning to recognize them is a practical step toward tasting—and choosing—more confidently.