Tannine verstehen

They give that drying grip on the palate and decades of longevity: tannins are the backbone of great reds.

What are tannins?

Tannins are natural compounds from grape skins, seeds and stems – and from the oak barrel. They are neither sweet nor sour: they are astringent. The mouth turns slightly dry and grippy, much like with strong black tea.

Why tannins matter

Tannins give wine its structure and are a natural preservative: they let reds age for decades. Over time the tannins bind and soften – a young, austere wine thus becomes a velvety classic.

Experiencing tannin in the glass

• Del Conte Barolo – powerful nebbiolo tannin – the textbook example.
• Château La Bonnelle Saint-Émilion – noble Bordeaux tannin – firm yet fine.
• Los Osos Merlot – soft, gentle tannin – the mellow counterpoint.

Taming tannins

Young, tannic wines often seem austere at first. With a little air in a decanter they become more approachable. The right food helps too: fat and protein from meat or hard cheese soften the astringency and bring out the fruit.

Much or little tannin?

Whether you prefer powerful or gentle tannins is a matter of taste. Nebbiolo, cabernet sauvignon and sangiovese are tannic; merlot, pinot noir and primitivo show softer. Taste your way through – that is how you find your style.

Discover our selection of red wines and find your tannin type. Free shipping from CHF 99 throughout Switzerland and to Liechtenstein.