What are tannins in simple words?
To explain tannins in simple words, imagine biting into an unripe persimmon or drinking a cup of very strong black tea. That dry, puckering, or rough feeling on your tongue and gums is caused by tannins. Tannins are naturally occurring compounds found in many plants, including fruits, leaves, and bark. From a plant's perspective, tannins act as a natural defense system, protecting them from pests and animals. These compounds bind to proteins in your saliva, which reduces the lubricating effect and creates that characteristic dry sensation.
Where do tannins come from?
Tannins are widespread in the plant kingdom and are present in many of the foods and drinks we consume daily. Their origin can influence their specific characteristics, such as how they taste or feel.
- Grape Skins, Seeds, and Stems: This is the primary source of tannins in wine, especially red wine. During the winemaking process, the grape juice (must) soaks with the skins and seeds, which allows the tannins to be extracted into the wine. Thicker-skinned grapes like Cabernet Sauvignon result in higher tannin levels compared to thinner-skinned grapes like Pinot Noir.
- Oak Barrels: When wine is aged in oak barrels, it absorbs tannins from the wood itself. New oak barrels impart a stronger, more pronounced tannic effect than older, used barrels.
- Tea Leaves: All tea, particularly black tea, is rich in tannins. The longer you steep the tea, the more tannins are released, which is why over-steeped tea can taste bitter and astringent.
- Other Plant-Based Foods: Beyond wine and tea, tannins are found in many other foods. This includes nuts with their skins (like almonds and walnuts), dark chocolate, coffee, pomegranate, and many spices like cloves and cinnamon.
Types of tannins
There are two main categories of tannins, and understanding them helps explain their different effects.
- Condensed Tannins: These tannins, also known as proanthocyanidins, are the most common type and are formed from flavonoids. They are found in high concentrations in grape skins, seeds, and stems. Condensed tannins are often described as being more aggressive and bitter, and they are resistant to being broken down during the digestive process.
- Hydrolyzable Tannins: These are less common than condensed tannins and are found in places like oak wood. Unlike condensed tannins, they can be broken down, or hydrolyzed, during the aging process. In wine, these often contribute to a softer texture and more complex flavors.
What do tannins do?
Beyond their noticeable drying effect, tannins play several important roles in both plants and the foods derived from them.
- Preservation: As antioxidants, tannins protect plant tissues and the products derived from them, like wine, from spoilage. This is one reason why high-tannin red wines are excellent for long-term aging, as the tannins help to preserve the wine over many years.
- Structure: In wine, tannins provide structure and body, contributing to the overall mouthfeel. A full-bodied wine often has a higher tannin content, which gives it a more robust and weighty feel.
- Flavor Balance: Tannins are crucial for balancing flavor, especially in wine. The astringency helps to cut through the sweetness of fruit flavors, preventing the wine from tasting one-dimensional. They also create a palate-cleansing effect that pairs wonderfully with rich, fatty foods like red meat.
Tannins in common foods and drinks: A comparison
| Feature | Red Wine | Black Tea | Dark Chocolate |
|---|---|---|---|
| Source of Tannins | Grape skins, seeds, stems, and oak barrels. | Tea leaves. | Cacao beans. |
| Primary Sensation | Astringency and bitterness; a drying sensation on the tongue and gums. | Astringency and bitterness, especially when over-steeped. | Mild to strong bitterness, depending on the cacao percentage. |
| Sensory Effect | Binds to salivary proteins, creating a palate-cleansing effect that pairs well with rich, fatty foods. | Binds to proteins, potentially causing a dry or rough mouthfeel. Can be tempered with milk. | The bitterness and tannins complement rich, creamy flavors or can be enjoyed on their own. |
| Aging Effect | Tannins soften and polymerize over time, leading to a smoother texture. | Tannins in brewed tea do not change significantly with time. | Tannin content remains relatively stable over time. |
| Health Aspects | Wine tannins, with their antioxidants, are often cited for heart health benefits in moderation. | Contains polyphenols with antioxidant and anti-inflammatory properties. | A good source of tannins and antioxidants from the cacao bean. |
How to tell if something is tannic
Identifying tannins is all about paying attention to the texture, not just the taste. While bitterness is a flavor, astringency is a tactile sensation. To check for tannins, simply take a sip and focus on how your mouth feels after you swallow. Does your tongue feel rough? Do your gums feel dry or puckered? That sensation is the work of tannins. You can experiment with different beverages to practice, like trying a lightly steeped cup of tea versus one steeped for a long time. The difference in mouthfeel will be immediately apparent.
Conclusion
In short, what are tannins in simple words? They are natural plant compounds, or polyphenols, that cause a dry, sometimes bitter sensation in your mouth. Their ability to bind with proteins is not only a defense mechanism for plants but also a key factor in how we experience the flavor and texture of foods and drinks like wine, tea, and dark chocolate. Whether they are described as "grippy" or "velvety," tannins play a fundamental role in defining the structure, color, and aging potential of many beloved items in our diet. Learning to recognize and appreciate their distinctive mouthfeel can unlock a deeper enjoyment of these foods.
Frequently Asked Questions
What does a high-tannin wine feel like?
A high-tannin wine feels dry, astringent, or rough on your gums and the inside of your cheeks. It creates a puckering sensation similar to over-steeped black tea.
Are tannins good for your health?
In moderation, yes, tannins are considered healthy due to their antioxidant properties. However, excessive intake can potentially interfere with nutrient absorption, though this is not typically a concern for most people with a balanced diet.
Do white wines have tannins?
White wines have very few tannins compared to red wines because the grape skins are removed during fermentation. However, white wines can gain some tannins if they are aged in oak barrels.
Why does steak pair well with red wine?
The high tannin content in red wine binds to the proteins and fats in the steak. This softens the wine's astringency and cleanses the palate, allowing the flavors of both the wine and the meat to be enjoyed more fully.
Do tannins cause headaches?
The link between tannins and headaches is not scientifically proven and is widely debated. Headaches from wine are more often attributed to sulfites, alcohol, or other compounds, or individual sensitivities.
How can you reduce the tannic taste in food or drink?
For beverages like tea, reducing the steeping time will lower the tannin extraction. In wine, decanting can help soften harsh tannins through aeration. Pairing tannic foods with fats or proteins, like adding milk to tea, can also help.
Are tannins the same as tannic acid?
No, they are different. Tannins are a broad category of naturally occurring compounds, while tannic acid is a specific, commercially produced form of tannin. Tannic acid is sometimes used as an additive in winemaking.
