4/20/2024 0 Comments Beersmith 3 wine tannins![]() ![]() Evolution of grape tannins and the tannins imparted by wood contribute to changing aroma, flavour and textural characteristics over time. ![]() Tannins do play an important role in wine ageing. In terms of winemaking, decisions such as fermentation temperature, length of maceration (how long the juice stays in contact with the grapes’ skins), number and vigour of punch-downs or even the type of yeasts used will have an impact on the amount of tannins that are extracted from the grapes and leached into the wine. The latter’s fruit, hailing from the cooler banks of the Rhône, will not be as ripe and the tannins not as developed, for a grainier and more angular mouthfeel. The former will likely be made with riper fruit at greater alcohol potential and the tannins will, therefore, be soft, rounded and velvety. Take for example a Barossa Shiraz vs a Rhône Syrah. Or for expressions of the same variety from very different growing regions. This accounts for the dramatic variations in a wine from a given region, produced from the same grapes in different vintages. Still, growing conditions and winemaking choices have a crucial impact on the development and extraction of tannins and on the amount that actually goes into a wine from a given variety. A thick-skinned white variety will also have a relatively high amount of tannins. This is also true for lighter-skinned grapes. Thinner skinned grapes – such as Pinot Noir, Gamay, Grenache – are therefore less tannic. Varieties notably high in tannins include Cabernet Sauvignon, Nebbiolo, Sangiovese, Malbec, Mourvèdre/Monastrell, Syrah/Shiraz, Tannat and Tempranillo. In general, and because tannins are predominantly in the skins and seeds of each grape, varieties with thicker skin will have the potential to produce wines with higher tannins. Some grapes are naturally higher in tannins than others. It’s important to consider both their quantity and quality whether more or less present, tannins can be very different in structure and cause very different sensations when you taste a wine. Tannins can be best described through the tactile sensations they produce – think more of mouthfeel rather than aroma or flavour. Wood can impart both tannins and flavour to wine.Īll your wine questions answered in our Learn section Tannins can also come from the wood vessels in which a wine is fermented and/or aged. White wines contain structures similar to the pigmented tannins of a red wine, but the absence of anthocyanins, the compounds responsible for red pigmentation, explains why they look different and do not impart the same colour. ![]() thus producing a so-called orange wine) the level of tannins can be as significant as in a red wine. On the other hand, if a white wine is fermented with extended skin and pip contact (i.e. March releases on the Place de Bordeaux 2023īecause white and rosé wines are fermented by excluding or minimising the contact with grape components, tannin levels will be lower than in reds.September fine wine releases on La Place de Bordeaux 2023. ![]()
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