18. Structural Components in Wine: Tannin

Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup How to Contact Us Website: www.wineeducate.com Email: joanne@wineeducate.com Instagram & Facebook: @wineeducate Episode Description: In this episode of the Wine Educate Podcast, host Joanne Close continues the structural components series with a deep dive into tannin. Learn what tannins are, how they're perceived on the palate, and the key role they play in wine structure and aging. Joanne shares practical examples, from tea to unripe banana peels, to help listeners identify tannins in everyday life. She also explores winemaking techniques that influence tannin levels and offers insights on how tannins interact with food. Resources: Previous Episodes: Episode 16: Structural Components in Wine – Sweetness Episode 17: Tasting a Sweet Wine Using the SAT Wine Educate Newsletter – Sign up for exclusive content! What's in This Episode: Introduction: Recap of previous episodes on acidity and sweetness. Introduction to tannin and why it's one of the trickier components to define. What is Tannin? Oxford Companion to Wine: Tannins are polyphenolic compounds found in grape skins, seeds, and stems, contributing to astringency and structure in wine. WSET Definition: Tannin is a structural component of red wines that creates a drying sensation in the mouth. How Tannin is Perceived on the Palate: Tannins are felt, not tasted or smelled. Creates a dry, puckering sensation, especially on the tongue and gums. Can vary in intensity from fine and silky to coarse and grippy. Practical Tannin References: Tea (over-steeped black tea is a great example). Rhubarb, dark chocolate, walnut skins. The most unpleasant example: unripe banana peel. Technical Breakdown: Measured in Gallic Acid (GA) in milligrams per liter (mg/L). White wines: Around 300 mg/L. Red wines: Can range up to 1800 mg/L. Found primarily in grape skins but also in seeds and stems. Extraction process: How tannins are released during winemaking. Over-extraction risks: Too much tannin can make wine harsh and unbalanced. Winemaking & Tannin Extraction: Fermentation decisions impact tannin levels. Cap management techniques: Pump-overs vs. punch-downs. Whole bunch fermentation and the role of stems. Oak aging: How it can add tannin but also soften it over time. Tannin in White Wines & Orange Wines: Why tannin is generally not discussed in white wines. Orange wines: White wines made with skin contact, leading to noticeable tannin. High vs. Low Tannin Grapes: High Tannin Grapes: Nebbiolo, Cabernet Sauvignon. Low Tannin Grapes: Pinot Noir, Gamay. Tasting & Evaluating Tannin: First red wine of the day often seems more tannic than it really is. The order of wines in a tasting matters—lighter tannin first, heavier tannin last. Tannic wines are meant to be enjoyed with food for balance. Final Thoughts & Next Episode: Tannin plays a crucial role in wine's structure, balance, and aging potential. Next up: Episode 19 – Alcohol in Wine! Call to Action: Subscribe to the Wine Educate newsletter (link in show notes) for class info, exclusive content, and upcoming wine trips. Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup How to Contact Us Website: www.wineeducate.com Email: joanne@wineeducate.com Instagram & Facebook: @wineeducate