What is a common use of tannins in wine?

Tannins play a significant role in wine production, contributing to the wine's mouthfeel and overall sensory experience. They are naturally occurring polyphenols found in grape skins, seeds, and stems, as well as in the oak barrels used for aging wine. The primary characteristic attributed to tannins is their astringency, which creates a drying sensation in the mouth. This sensation is particularly evident in red wines, where tannins are more prevalent, and contributes to the wine's structure and aging potential.

Astringency from tannins balances the sweetness and fruitiness, providing depth and complexity to the wine. Over time, as wine ages, tannins can soften, leading to a more harmonious taste profile. Therefore, understanding the role of tannins as a source of astringency is essential for appreciating how different wines evolve and how they pair with food.