Really understanding what tannins are and where they come from will help lead you to more wines you love.
Grapes have tannins present in the skins and seeds, so the thicker the skins and the larger the seeds, the more tannins will be present in the finished wine. There are also tannins in grape vines and shoots, so wines that are “whole bunch” or “whole cluster” pressed will have additional tannins. These compounds are also present in wood, so the longer wine is aged in barrels the more tannins the wine will have.
Tannins that may have been considered chewy, grippy or green in a young wine have now mellowed to the point that we can describe them as plush, velvety or silky. Which brings up an important point: While grippy tannins are not completely undesirable in a young wine—as they may indicate that the wine will mature well —in an older bottle strong tannins may indicate that the wine is out of balance and may never develop to the point that it provides a pleasant drinking experience.
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