I admit it: tannins and acidity can be annoying
It was one of those perfect evenings – friends, good food, and a few bottles of wine on the table. One of them: a young Barolo. Usually a favorite in our group. But this time, faces winced, someone joked about “fur on the tongue,” and another asked if the wine had “gone bad.” No, it hadn’t. Quite the opposite. But I thought to myself: Wait a minute – this is a great wine! Why is it being received so poorly?
That scene stuck with me. Why do some wines get an enthusiastic welcome, and others a skeptical frown? What exactly makes a wine “challenging”? And why do so many people know that wine has tannins or acidity, but can’t really explain what that means?
I needed to get to the bottom of it. That’s how this article came to life – with the question: What remains of a wine when fruit and aroma fade? Exactly: what holds it together – tannins and acidity. Like a good friendship, wine is about balance, tension, and support. But what makes these two elements so essential? Why do we flinch at a tannic red – and miss it when it’s gone? And what about acidity – the fresh spark that can also become too much?
Let’s take a lighthearted journey into the backbone of wine – with a wink and a sip of curiosity.
Tannins and Acidity: Why They Are the Backbone of Wine
Tannins and acidity give wine its structure – like the foundation of a house or the frame of a circus tent. Without them, everything gets shaky. Fruit aromas alone don’t make a great wine; they’re more like the makeup. Tannins provide grip, acidity brings energy. They also contribute to ageability. A wine without acidity? Flat. A wine without tannins? Sometimes boring. Yin and yang – playing across your palate.
What Acidity Does in Wine – and Why It’s Essential
Acidity brings freshness, tension, and energy. Imagine an apple with no acidity – mealy, dull. Same with wine. It balances sweetness, highlights aromas, and makes wine not just “taste good,” but “feel alive.” In white wines, acidity is crucial – Riesling without acidity? Unthinkable! But reds benefit too. It’s the subtle, irreplaceable hero in your glass.
The Role of Tannins – More Than Just Astringency
Tannins – they’re the compound that tightens your mouth like biting into a green walnut. But they do more than that: they build structure, depth, and complexity. Tannins come from grape skins, seeds, stems, and oak barrels. They act as antioxidants and protect wine during aging. And they’re the reason a full-bodied red doesn’t taste like fruit juice.
Which Wines Need Tannins – and Why?
Especially reds with substance and aging potential need tannins. Cabernet Sauvignon, Nebbiolo, Tannat or Sagrantino – without tannins, they’d collapse under their own weight. Tannins provide backbone, support, and a long aging window. Without them, iconic wines like Barolo or Bordeaux would be half of what they are.
White Wine and Tannins – A Match?
Surprisingly: yes! Tannins mainly appear in red wines through skin contact during fermentation, but white wines can have tannins too – from oak aging or as so-called Orange Wines. These wines show more texture and grip – exciting, but not to everyone’s taste. If you enjoy barrel-aged Chardonnay, you’ve met tannins in their softer, creamier form.
Why Tannins Are a Good Thing
Yes, tannins can be harsh – especially when young and unbalanced. But: a good tannin is like a good conversation – challenging, memorable, and it evolves over time. Mature tannins are smooth, velvety, charming. They carry aromas, complement food (think steak!), and – believe it or not – they even offer health benefits (hello, polyphenols).
Can Tannins Be Softened?
Absolutely. Decanting helps. So does time. Air acts like a mediator between tannins and your palate. A young red with robust tannins will become noticeably smoother after a few hours in a decanter. Food helps too: fat and protein (cheese, meat) bind tannins and round out the wine.
Who Sets the Tone – Tannins or Acidity? Or Both?
It’s all about balance. Some wines lean on acidity (like Riesling), others on tannins (like Barolo). But the most fascinating wines are often those where both elements play together – like a well-rehearsed duo. No one wants to dominate the stage – and when they do, things get shrill or dull fast.
To sum up
Tannins and acidity aren’t villains in wine – they’re its architects. They give it structure, character, and aging potential. Those who embrace them are rewarded with depth, complexity, and joy – whether it’s your casual Sunday Pinot or a festive Amarone. To understand them is to truly understand wine.
Three Lighthearted Anecdotes
“The Train Tannin Test” A friend swears you can judge a good tannin by whether you’d want a second sip in an air-conditioned train carriage – despite dry lips and mustard sandwiches. It actually works.
“The Riesling Awakening” A friend used to say she couldn’t stand anything sour – until she had a chilled Mosel Riesling on a hot day. Now she volunteers during harvest in the steep vineyards.
“The Bordeaux and the Filet” A colleague once tasted a young, tannic Bordeaux and grimaced. Only with the perfectly cooked filet did his eyes light up – suddenly, the wine was “outstanding.” Timing is everything.
Three Quotes from Renowned Wine Writers
Hugh Johnson: “Tannins are what remain in wine when the fruit circus has left the tent.”
Jancis Robinson: “Without acidity, wine is like a party without music – everyone’s there, but no one’s dancing.”
Stuart Pigott: “Acidity gives wine life. Tannin gives it character. Together? An adventure.”
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Photo Credit: Generated using artificial intelligence (AI)
