Tannic Wines and what to pair with them
By Chris • Jul 16th, 2008 • Category: Food and WineTannins are the astringent and bitter compounds found in grape skins, stems and seeds.
In red wine, the astringency causes the dryness in the mouth, or the mouth puckering sensation, when drinking the wine. Astringency is more about feel or texture than it is about taste. The term “mouthfeel” is often used to describe the quality in a red wine. It can often be bitter and unpleasant.
The bitter, astringent characteristics in tannic red wines are softened when the wine is consumed with food. This is because of the behaviour of tannins. They bind to proteins and will bind to the proteins in food if present instead of just the tissues and saliva in the mouth. It gives a smoother taste to the wine.
Cabernet Sauvignon and Shiraz are generally tannic wines although it can depend on the wine itself. Pinot Noir is less tannic.
The classic pairing with tannic red wine is beef. Other meat dishes like roast lamb or pork which are fattier tend not to stand up to the tannins quite so well so it’s better to opt for a softer, less tannic to begin with such as Pinot Noir or maybe a dry white wine.
Filed Under: Food and Wine
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