If you look for the definition of tannin online or in a book about wine, you will likely get a scientific explanation. And rightly so, because wine making is a science. But I’ll try not to get too technical here.
Tannins are mainly found in red wines, and are derived from the skins, seeds and stems of the grapes. They also occur in other beverages and foods such as coffee, tea, beer, berries and a variety of other fruits and vegetables. Tannins contribute to a red wine’s color, structure and capacity for aging. Have you ever taken a sip of wine and gotten the feeling that your mouth has been swabbed out with a cotton ball? That, my friend, indicates the presence of tannins. This drying sensation, along with a slight bitterness or puckering, is the signature sensation associated with tannins.
Generally, tannins are a very good thing for wine. As I mentioned before, they can give a wine structure and texture. Tannin gives a wine the capacity to age well, because it acts as a natural preservative. The tannic characteristics of a young wine tend to mellow as it ages. However, there is such a thing as too much tannin, which can give a wine a harsh, overly dry taste. The key is balance... and really, isn’t balance the key to everything?
More information on tannins:
http://www.winedefinitions.com/learningcenter/articles/tannin.htm
http://www.wineanorak.com/tannins.htm
I’d also highly recommend The Wine Bible by Karen MacNeil. I’ve learned so much on the topic of wine (including tannins) from this book. It is truly a great resource for anyone interested in the world of wine.
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