As an experienced sommelier and brewer, I have encountered my fair share of wines with tannins, and I can tell you that they can greatly impact the taste and mouthfeel of a wine. Tannins are compounds that come from the skins, seeds, and stems of grapes, as well as from oak barrels used in aging wine. They are also present in other foods and beverages, such as tea.
When it comes to the taste of tannins in wine, they can be described as bitter and astringent. The bitterness is similar to that of strong black tea or dark chocolate, adding a certain complexity to the overall flavor profile of the wine. It can be quite noticeable, especially in young wines or those made from grape varieties that naturally have higher tannin levels, such as Cabernet Sauvignon or Nebbiolo.
The astringency of tannins is another characteristic that can be detected when you drink a wine. It is a drying sensation that can make your mouth feel puckered or rough, similar to the feeling you might get from chewing on a grape skin or drinking an oversteeped cup of tea. This astringency is more pronounced in young wines, as tannins tend to soften and integrate with age.
Now, let me paint a picture for you. Imagine taking a sip of a young, bold Cabernet Sauvignon. As the wine hits your palate, you may immediately notice a strong, almost sharp bitterness. It's like biting into a piece of dark chocolate with a high cacao content. This bitterness can be intense, but it also adds depth and structure to the wine, making it more interesting to drink.
Simultaneously, you may feel a drying sensation in your mouth, as if the wine is pulling all the moisture from your tongue. This astringency can be quite powerful, leaving your mouth feeling somewhat parched. It's like the sensation you get when you accidentally oversteep a cup of black tea and it leaves your mouth feeling dry and slightly puckered.
While the bitterness and astringency of tannins can initially be overwhelming, they play an essential role in the aging potential and overall balance of a wine. As a wine matures, the tannins gradually soften and integrate, becoming less pronounced and allowing other flavors and aromas to shine through.
To summarize, tannins in wine taste bitter and astringent. They can be likened to the bitterness of strong black tea or dark chocolate and the drying sensation you get from oversteeped tea. These qualities can be intense, especially in young wines, but they add complexity and structure to the overall flavor profile. With time, tannins mellow out, leading to a more harmonious and enjoyable drinking experience.