The tannin is a natural preservative derived from skins, bunches and kernels of grapes but also from the wood barrels (in case of wines).


The tannin prolongs the active life of the great red wines.


A tannic wine produces an astringent taste in the mouth and on the gums. Tannin feels very good when tasting young wine aimed for aging.


A good oenologist should know exactly how much tannin is needed to balance other aromatic elements (mostly from grapes) as the wine develops. With the maturation of the wine, the tannins become less noticeable and the taste looks much softer and the fruit aromas start to evolve. Some red wines are specially designed to have a low content of tannins, while others may be sub-mediocre precisely because they are lack of tannins.


An example of a wine in which the tannin is felt is cabernet sauvignon.


Bob de strugure


Butoaie de stejar - barrique



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