In tasting notes for a wine with high tannins, you will typically find descriptors such as bold, astringent, firm, structured, and grippy. On the other hand, wines with low tannins are often described as smooth, soft, velvety, and easy-drinking. Let’s delve deeper into the specific descriptors used for these two types of wines.
Descriptors for Wines with High Tannins
When a wine has high tannins, it means that it has a higher level of polyphenolic compounds that come from the grape skins, seeds, and stems. These compounds interact with proteins in your mouth, creating a drying, puckering sensation. Here are some common descriptors used in tasting notes for wines with high tannins:
- Bold: High-tannin wines are often described as bold because the tannins give them a strong presence on the palate.
- Astringent: This descriptor refers to the drying sensation that tannins can create in your mouth.
- Firm: High tannins give a wine a firm structure, making it feel robust and substantial.
- Structured: The tannins in the wine contribute to its overall structure, providing a framework for the other flavors.
- Grippy: This term is used to describe the sensation of the tannins gripping the inside of your mouth.
Descriptors for Wines with Low Tannins
Wines with low tannins have a softer, smoother mouthfeel because they lack the astringency that tannins bring. These wines are often more approachable and easy to drink. Here are some descriptors commonly used for wines with low tannins:
- Smooth: Low-tannin wines are known for their smooth texture on the palate.
- Soft: The absence of strong tannins gives these wines a softer mouthfeel.
- Velvety: This descriptor suggests a luxurious, silky texture that is often found in low-tannin wines.
- Easy-drinking: Wines with low tannins are often described as easy-drinking because they are more approachable and less harsh.
How Tannins Affect Wine
Tannins play a crucial role in the overall taste and structure of a wine. They come from the grape skins, seeds, and stems and are extracted during the winemaking process. Here’s how tannins can affect a wine:
- Structure: Tannins provide structure to a wine, giving it backbone and balance.
- Ageability: Wines with high tannins are often more age-worthy because the tannins act as preservatives.
- Food Pairing: Tannic wines can pair well with fatty or protein-rich foods because the tannins help cut through the richness.
- Texture: Tannins can create a drying sensation in your mouth, affecting the overall texture of the wine.
Examples of High and Low Tannin Wines
Here are some examples of wines that are known for their high and low tannin levels:
- High Tannin Wines:
- Cabernet Sauvignon
- Nebbiolo
- Syrah
- Low Tannin Wines:
- Pinot Noir
- Merlot
- Gamay