Tannin structure

Tannin structure is about how the tannins in a wine are experienced in your mouth. Tannins come from the grapes' skins, seeds and stems, and they are found especially in red wine, because the juice here ferments in contact with the skins. They give an astringent, slightly rough and dry sensation that spreads across your tongue, cheeks and gums. When we talk about structure and not just quantity, we mean the character of the tannins: are they hard and angular, or soft, ripe and velvety? It is the interplay between the firmness of the tannins, the wine's acidity and its texture that together shapes the impression.

The structure matters for both the tasting experience and the ageing potential. Firm, youthful tannins give the wine a backbone and the ability to develop over years, while ripe tannins feel smoother and more harmonious already now. Grape, climate, winemaking and age all play a part: warmer regions often give rounder, riper tannins, and ageing softens them over time.

You can recognise tannin structure by paying attention to where and how long your mouth puckers after a sip. A classic misunderstanding is to confuse the roughness of the tannins with acidity or bitterness. Try to separate the three: the tannins are felt as dryness and texture, not as a sour or bitter taste. A piece of rich, tender roast beef is the best aid, because the fat tames the tannins and makes them seem softer.