Tannin in Wine (And Why It Matters More Than You Think)

Tannin in wine is a naturally occurring compound found in grape skins, seeds, and stems — as well as in oak barrels used for ageing. It’s most present in red wines, since the grape skins are left in contact with the juice during fermentation (unlike most white wines).

It’s what gives wine structure, grip, and texture — especially that drying, slightly bitter feeling in your cheeks or on your gums after a sip.

Wines high in tannin feel bold, structured, and sometimes a little punchy. Wines with low tannins feel softer, smoother, and more approachable — especially for newer wine drinkers.

Bold red wines often owe their character to tannin, giving them depth and balance.

Tannin in wine doesn’t just affect the taste — it affects the entire experience.

High-tannin wines age well, pair beautifully with rich food, and have a complexity that keeps evolving in the glass. Lower-tannin wines are great for sipping solo or when you want something easy-going.

Understanding tannin in wine helps you:

• Choose bottles that actually suit your palate.

• Avoid that moment where a wine tastes “too harsh.”

• Pick pairings that feel effortless (not experimental).
  
  

Knowing your tannin preference turns wine shopping from guesswork into confidence.

Some grape varieties are naturally richer in tannins due to thicker skins or longer fermentation times.

• Cabernet Sauvignon – Bold and full-bodied with big structure.
  
  

• Nebbiolo (Barolo, Barbaresco) – High tannins with bright acidity and red fruits.
  
  

• Syrah/Shiraz – Rich, dark fruit with grippy tannins.
  
  

• Tannat (especially from Madiran, Southwest France) – As the name suggests, this one doesn’t hold back.
  
  

If you love full-flavoured, powerful reds, these high-tannin wines are worth exploring

If you prefer smooth, fruit-forward reds, look for grapes known for lower tannin in wine.

• Pinot Noir – Light, soft, and easy to love. Minimal tannin, high drinkability.
  
  

• Grenache/Garnacha – Juicy and fruit-forward with smooth tannins.
  
  

• Gamay (Beaujolais) – A go-to chillable red with low tannin and fresh fruit.
  
  

Lighter reds often show how delicate tannin in wine can still create balance — without overwhelming the palate.

While tannin in wine gives it structure, acidity and body complete the picture.

• Acidity brings freshness and lift. Wines from cooler climates (like the Loire Valley or Marlborough) often have high acidity, making them feel crisp and lively.
  
  

• Body is the weight or texture of the wine — light (like Pinot Noir), medium (like Merlot), or full (like Syrah or oaked Chardonnay). It’s influenced by alcohol, sugar, and tannin.
  
  

Together, tannin, acidity, and body define the wine’s overall “feel.”

Balance between tannin and acidity is what separates a great wine from a good one.

Still not sure if you like tannin in wine? Here’s how to recognise it:

• Drying mouthfeel – like over-steeped black tea.
  
  

• Grip or tightness – especially along the sides of your tongue or gums.
  
  

• Lingering texture – the wine “hangs around” in your mouth long after you swallow.
  
  

That drying sensation is the hallmark of tannin — and once you spot it, you’ll always recognise it.

The richer the wine, the richer the food. Tannin in wine loves fat, protein, and salt — all of which soften its grip and let the flavours shine.

Perfect pairings include:

• Ribeye steak or roast lamb with Cabernet Sauvignon.
  
  

• Aged cheddar or grilled mushrooms with Syrah.
  
  

• Rich ragu pasta with Nebbiolo.
  
  

Low-tannin wines, on the other hand, pair beautifully with lighter dishes — think charcuterie, salmon, roast vegetables, or tomato-based sauces.

Matching food and tannin is all about balance — the more texture the wine has, the more richness it can handle.

Generally, tannin in wine is a red wine characteristic.

But some white wines — particularly orange wines (skin-contact whites) and those aged in oak — can have a subtle tannic texture. This adds grip, depth, and interest.

Think skin-contact Pinot Gris or aged white Rioja — both showing that even whites can benefit from a touch of tannin.

Tannin isn’t exclusive to reds — it just shows up differently in whites and rosés.

This chart is your shortcut to understanding how tannin affects the wine experience.

Next time you’re browsing bottles, think of tannin in wine as your texture filter.

• Want something bold and structured? Search for wines described as “firm,” “grippy,” or “age-worthy.”
  
  

• Prefer something soft and easy-drinking? Look for words like “silky,” “smooth,” or “fruit-forward.”
  
  

• And if you’re unsure — just ask us. We hand-select every bottle for balance and quality.
  
  

You’ll never end up with a wine that feels too harsh or too flat — just beautifully made wines that match your mood.

Tannin in wine gives you control over your wine experience — once you know your style, you’ll always choose confidently.

Knowing a bit about tannin in wine isn’t about showing off — it’s about choosing better bottles for you.

You don’t need a qualification or a fancy palate. Just knowing whether you love a soft Pinot Noir or a punchy Cabernet Sauvignon is enough to make every sip feel like it was meant for you.

Let us know your go-to style, and we’ll recommend a bottle (or a few). We’re here to help you explore how tannin in wine shapes what you love — with no fluff, no jargon, and zero snobbery.

Because when you understand tannin, you understand your taste.