Tannins — the Most “Misunderstood” Compounds in Wine

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Hear the word tannins and your mind jumps straight to astringency, a dry tongue, that unmistakable “puckering” feeling. But are we judging them a little too quickly?

Tannins are a category of compounds that got labeled long before anyone bothered to understand them. And, as with any stereotype, the misconception misses their true complexity by a mile.

Give Them Time

Scientifically speaking, tannins have no taste at all. They’re polyphenols that bind to the proteins in your saliva and reduce the mouth’s natural lubrication — hence the rough, drying sensation. But that’s just the first impression, the instinct to “profile” them after a single encounter.

Give them time, and you’ll see tannins for what they are: the architects of texture. As wine ages, these natural molecules link together into larger, more refined structures that bring softness and balance. Tannins mature much like people do — becoming a little wiser, a little gentler with age.

Put Them in the Right Context

Tannins shift depending on context and how the wine is enjoyed. Serve a wine too cold, and its tannins can feel harsh. But pour it into a wide glass, and they have room to relax. Rich, protein-heavy foods — meat, cheese, nuts — tame tannins instantly, because the proteins bind to them first and soften their impact.

In other words: tannins are influenced by their surroundings and quick to adapt, just like your friends once you get to know them.

Acknowledge Their Value

Tannins give wine its identity, its structure, its backbone. Without them, wine would have aroma, but no personality — pleasant, but forgettable. They are the deep, complex, sometimes intense, but an essential side of wine.

We often judge tannins too fast simply because they’re different. Yet, just as with life, differences aren’t flaws — they’re hidden strengths.

DAR 1892 — Untamed Heritage
Enjoy responsibly.