What Are Tannins in Wine? (And Why They Make Your Mouth Feel Dry)

You take a sip of a big, bold red wine. Suddenly, your tongue feels like sandpaper, your gums feel dry, and you have the overwhelming urge to smack your lips.

Did you buy a bad bottle? Is the wine spoiled?

Relax. That sensation is actually a sign of quality. You just met tannins.

"Tannins" is one of those wine words that gets thrown around at dinner parties to sound smart, but very few people can actually explain what they are. In this guide, we’re going to demystify this crucial component of wine. We’ll explain what they are, why they matter, and how to find (or avoid) them in the wine aisle.

 

The Simple Definition: The "Tea Bag" Test

Let's skip the chemistry lesson about "polyphenols" and organic compounds. To understand tannins, just think about a cup of black tea.

If you steep a tea bag for two minutes, you get a nice, smooth cup of tea. But if you accidentally leave that tea bag in for twenty minutes and then take a sip, what happens? You get a bitter, astringent sensation that instantly dries out the inside of your mouth.

That sensation is tannin.

In wine, tannins are naturally occurring compounds that add bitterness and complexity, but primarily, they add texture. They bind to the proteins in your saliva and strip them away, creating that drying, "pucker" sensation.

 

Where Do Tannins Come From?

Tannins aren't an additive; they come from nature. In wine, they come from four main sources:

Grape Skins: This is the biggest source. The thicker the grape skin, the more tannin it usually has.

Seeds (Pips): Grape seeds are loaded with bitter tannins.

Stems: Sometimes winemakers leave the stems in the fermentation tank to add an earthy, spicy kick of tannin.

Wood Barrels: Aging wine in oak barrels (especially new oak) imparts wood tannins into the liquid.

Wait, why don't white wines have tannins? Remember our article on Red vs. White Wine? Red wines are fermented with their skins on (like steeping a tea bag). White wines have the skins removed immediately. Because the skins are removed, white wines generally have very low to zero tannins.

 

Why Do We Actually Want Tannins?

If tannins make your mouth feel dry and taste bitter, why do we want them in our wine? Why not just make smooth, juice-like wine?

Tannins are the skeleton of a red wine. Without them, rich red wines would feel flabby, flat, and boring (like flat soda).

They Add Structure: Tannins give the wine "body" and weight. They make it feel substantial in your mouth.

They Help Wine Age: Tannins act as a natural preservative. As wine ages in the bottle, the tannins slowly soften and evolve, allowing the wine to last for decades. A wine with zero tannins usually won't last long in your cellar.

They Are Food’s Best Friend: This is the most practical reason. Tannins are a palate cleanser.

The Steak Effect: Ever wonder why Cabernet and Steak is such a classic pairing? Fats and proteins (like a juicy ribeye) neutralize tannins. When you eat a fatty piece of meat and sip a tannic wine, the tannins bind to the fat instead of your tongue. The wine tastes smoother, and the steak tastes less greasy. It’s a chemical match made in heaven.

 

High Tannin vs. Low Tannin Wines: A Cheat Sheet

Knowing which grapes have high or low tannins is the ultimate shopping hack. It helps you pick the right bottle for your mood (or your meal).

High Tannin Wines (The "Dry Mouth" Club) These are bold, structured, and great with fatty meats.

Cabernet Sauvignon: The king of tannins.

Nebbiolo (Barolo): Famous Italian grape that will dry your mouth out instantly.

Syrah / Shiraz: Big, bold, and meaty.

Tannat: The name literally says it all.

Petite Sirah: Deep, dark, and very tannic.

Low Tannin Wines (The "Smooth & Silky" Club) These are lighter, juicier, and easier to drink on their own.

Pinot Noir: Thin skins mean very low tannin.

Gamay (Beaujolais): Juicy, fruity, and very low tannin.

Grenache: Often lower in tannin (though high in alcohol).

Merlot: Usually falls in the middle, but softer and more velvety than Cabernet.

Barbera: An Italian favorite that is high in acid but low in tannin.

 

The Big Myth: Do Tannins Cause Wine Headaches?

We have to address the elephant in the room. Many people swear that tannins give them headaches.

The Verdict: While it is possible to be sensitive to tannins, they are usually not the culprit.

If you can drink black tea, eat dark chocolate, or eat walnuts without getting a headache, you aren't allergic to tannins. Those foods often have more tannins than a glass of red wine.

The "Red Wine Headache" is more likely caused by:

Dehydration: Alcohol dehydrates you. Drink more water!

Histamines: Red wine has higher histamines than white.

Sugar: Cheap red wines often have hidden sugar, which contributes to hangovers.

High Alcohol: Big red wines often have 14.5%+ ABV. That packs a punch.

 

The Pour Man’s Proof

Tannin isn't a flavor; it's a feeling. It’s that texture that gives red wine its backbone.

If you want something smooth and easy to drink on the patio? Go for a Low Tannin wine like Pinot Noir.

If you’re grilling a ribeye or making a rich beef stew? You need a High Tannin wine like Cabernet to cut through the fat.

Don't be afraid of the "dry mouth." Embrace it. It’s just the wine telling you it’s ready for dinner.

Cheers!