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Tannins and Red Wines
Red wines pair well with hearty winter foods. They work especially well with stews, soups, beef, venison and other non white meats. Part of this is because red wines aren’t served as cold as white wines. Another part is because red wines have more tannins.
Tannins often dry the mouth and can leave a bitter aftertaste. This happens because of how the tannins react with the proteins in your saliva. Therefore, foods high in protein, like red meat, for example, are often paired with more tannic wines to reduce bitterness. Some oenophiles like more tannic wine because it contributes to the overall mouthfeel of the wine, adding more substance and complexity.
Typically Cabernet Sauvignon, Nebbiolo, Syrah, and Tannat are grapes that have the most tannins. Getting the right mixture of tannins is important to a red wines quality. Fermentation with stems, seeds and skin increases tannin content in red wines. As wines age, tannins form chains, and become less distinct in the taste of the wine. Oxygen also tends to make tannin molecules longer and softer. That’s why we let red wines breathe. Decanting wine also adds oxygen to a wine, and helps mimic the effects of aging.
White wines also have tannins, but reds have more because of the addition of their skins in the fermentation process (hence the color).
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Posted on: Monday, November 22nd, 2010 at 9:06 am
Posted in: Kosher Wine
Tags: baron Herzog, bartenura, laurent perrier rose, online wine, online wines, red wines, rose wines, white wines