Dear Turmoil,
Webster’s defines tannin as ‘a soluble astringent complex phenolic substance of plant origin.’ But that doesn’t help, does it?
Tannin is a phenolic – a hydroxyl derivative of aromatic hydrocarbons.
Still not helpful, huh?
In non-chemist speak: Tannins are a compound found in the grape skin that contributes to the wine’s flavor and texture. I like to describe them as that feeling when you take a sip of a big red wine, and your teeth feel like they are now wearing sweaters? That’s tannin. If you have ever left a black tea bag in the water for an hour because you got distracted and then taken a single bitter sip – that is also tannin.
Tannins help balance a wine; if it was all tannin, it would be bitter and harsh. But the tannins in a wine can cut through the fat in food and make beautiful pairings. Think about how a good glass of Cabernet Sauvignon pairs with a steak. Every sip cleans your mouth, the tannins almost acting as a scrub brush for your tongue, so you can enjoy the next bite of steak.
I hope that helps more than the scientific definitions.
Cheers,
