Tannins help form a wine’s structure, but generally only in red wines. Tannins come from the grape’s stems, seeds and skins, and to a lesser extent from the wood in which the wine is aged.

On the palate, tannins are detected by the drying/pulling sensation inside your cheeks. It produces the same sensation as a black tea that’s been steeped for too long (because tea also contains tannins!).

Tannins play an important role in the aging/cellaring process. They polymerize over time and form the sediment you find in older bottles (hence, the importance of decanting), and the pulling sensation softens.

High-tannin wines: cabernet sauvignon, Nebbiolo, syrah

Words to describe tannins: astringent, grippy, chewy