Are Tannins Wine's Little Miracle? | Wine Folly
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- Опубликовано: 14 июл 2024
- That bitter, astringent taste in a glass of red comes from wine tannins. So, are they good? Bad? Learn more about wine take Wine 201 → wfol.ly/wine-201
And, how do you find wines with smooth tannins? Let’s break down this important trait found primarily in red wines so that you can find more wines that you love.
Check out the details on the Tannat we featured in this video:
this.wine/v/237ba874-2bed-4d9...
Here are some tips on selecting wines by tannin level.
- Pay attention to grape variety - lower tannin options include Pinot Noir, Gamay, and Cinsault - higher tannin grapes include Tannat, Sagrantino, and Petite Sirah
- Oak aging, especially new oak aging adds tannin
- Learn more about the winemaking that went into the wine to see if the tannin is low or higher. For example, carbonic maceration wines typically have lower tannins.
If you'd like to read up more about tannins, check out this great article we have on winefolly: winefolly.com/deep-dive/what-...
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Madeline you are awesome. One of the best wine educators on you tube. I have learned so much from you. Thank you so
Tannnninnnssssss... Us wine geeks love them but casual drinkers are often put off by them.
Love all you videos, your great & funny
Without Tannins wine taste like juice
Great explanation of tannins. You do a fine job in all your videos!
Thank you! Cheers!
Your definition for tannins as "grit" is spot on. I had a bottle of wine from Burgundy that was so strong I thought is was like liquid sandpaper. It took three days before I could drink it.
wow! That Pinot sounds like it had some whole bunch / stems in the fermentation! Amazing!
Awesome video, thanks! Love the Garzon Tannat! I have a drawer in my cellar devoted to Tannats from Uruguay, France and my home state Virginia. If I’m not mistaken, Tannat gets its name from Tannin.
It recently clicked for me how tannins can enhance a wine. I always wondered why anyone would like something that dries the mouth or feels grippy. I just had a very interesting French Malbec that was fairly high in tannins (to my limited relative experience) and I noticed it sort of prepares your mouth for the fruity flavors hidden behind all the rest going on like this licorice/menthol/earthy start. Not that those were unpleasant, but it was surprisingly not at all fruit forward, but once my tongue had been thoroughly tannin-coated, it was like the last few sips were a completely different drink. I'm still a "beginner" enthusiast, but I think my fav thing about wine has gotta be how a glass often transforms with each sip, and I think tannins really help with that.
Try Bolivian Tannat! :D 🇧🇴 The altitud makes these tannin wines more delicate and with interesting bouquet. They compete every year with bodega Garzon
Let me start off by saying that I was more of a beer/whiskey drinker and I never really cared for wine, but then I went on a trip to Napa with my wife and our wine centric friends about 2.5 years ago and really started to taste wine the way I would taste whiskey. I love an occasional IPA. I had a wine at one of the first wineries that we went to that was pretty high in tannins. The astringent, moisture sucking sensation from that Cabernet Savignon actually took me right back to drinking an IPA. Obviously it wasn’t as bitter as an IPA but I was able to make the correlation in my head and it all changed for me. So as a new-ish wine drinker, tannins are what started me off in my wine journey.
love this story!
If you get that close I will steal one.
I generally like wines with a lot of "grip."
I know what tannins are. I know what they taste like the issue I have is "how do you taste PAST the tannins to determine whether this will have fruit once the wine has aged". When I go around Bordeaux I struggle with tasting their young wines because they are dominated by tannins to the point that you can't taste anything else. How do I know if these wines will be great with age? No one talks about that.
Great question. Here's how I've been thinking about it lately: A young, age-worthy wine will taste brash and tannic, but all the components will be up in your face, not just tannin. And high acidity too.
I alternate between whites and reds so when the reds come around they taste that much better. lol
Sulfates? what's up with dat?
What worries me are the sulfites…
Can you make a video on how champagne is made
2.Dessert wines are made
3.Also on styles of vermouth
thanks for the suggestions!
I always thought that tannins were the length of the flavor on your palette and presence of oak. Save astringency for when you are sampling shampoos.
Whoa that’s quite a story!
Is the anthocyanin which gives red grapes their color the same compound that we feel as tannin, or is that a different compound?
I'll pull this from a study so you have the facts:
"The word tannin is a collective name for a group of phenols that exist naturally in the grape berry. This group of phenols is further subdivided into flavonoids and non-flavonoids. The non-flavonoids consist of the benzoic acids and the cinnamic acids, while the flavonoids consists of flavanols, flavonols and anthocyanins (Monagas et al., 2005)."
@@Winefollythank you
Wine is good for you ! Drink more, nobody likes a quitter.
"nobody likes a quitter" 😂
Tea bag what?
dont tannins give you the red wine headache. i more likely get such headaches from some cabernets and not from merlot
No actually. Tannins aren't the cause of a red wine headache. Check this article out for more info: winefolly.com/deep-dive/what-are-wine-tannins
I can never tell if I'm just decanting my wine properly or if perhaps I'm just tannin averse and maybe not the wine enthusiast I should be!