Which wines are tannic?

Tannins are polyphenol molecules. They are naturally present in plants (wood, bark, leaves, roots...), and therefore in the seeds, stalks or skin of the grape. The level of concentration and location of tannin in the different parts of the grape depends on the grape variety. Merlot, Pinot Noir and Gamay contain little tannin, unlike Syrah and Cabernet Sauvignon.

The presence of tannins and the olfactory profile of the wine also depend on the winemaking process chosen by the winemaker. Some stages in the winemaking process, such as ageing and the use of oak barrels, reduce or reinforce the presence of tannins. With oak barrel ageing, the tannins in the wood are transferred to the wine. The maceration time with the skins also favors tannin extraction.

Tannin content is expressed as TPI (Total Polyphenol Index).

Tannins influence the taste and aromas of a wine. They provide structure and power.They also have a direct effect on the color of the wine. The more tannic a wine, the more intense its color.

The taste of tannic wines varies. It can be woody, bitter, vegetal, with toasty or nutty notes. Taste depends on the location of the tannins (wood or grape).

A tannic wine can also be recognized on the palate by its astringency. A tannic red wine has a rough, raspy texture. When tasted, it provokes a sensation of roughness on the palate. It can also feel dry or velvety on the taste buds.

This is a non-exhaustive list of French tannic wines.

Some grape varieties are not grown exclusively in the region mentioned. Syrah and Grenache, for example, flourish in the Languedoc-Roussillon and Rhône regions. Grapes used for tannic wines are mainly found in the south of France.

For tasting in the best possible conditions and to give the bouquet time to open up, always let tannic wines breathe. Open the bottle in advance, or use a wine aerator. A tannic wine is best served at a temperature of between 16°C and 18°C. °C.