Style Guide
Tannin in Wine
Reviewed by Morgan Dannels, Head Sommelier · Last updated May 14, 2026
Sip Tip
Tannins in wine are the same class of compounds — polyphenols — that make an unripe banana feel furry on your tongue, which is why that mouth-drying, grippy sensation in a young red wine is instantly recognizable even to people who've never thought about tannins before.
Tannin is what makes red wine dry out your mouth. It comes from grape skins and creates that drying sensation you feel in your mouth. You're not tasting it so much as feeling it.
The amount varies depending on the grape and the winemaking process. Wines with high tannin levels like Bordeaux and Chianti can feel mouth-drying and grippy. Low-tannin wines like Beaujolais or certain Pinot Noirs feel silky and barely noticeable. Tannin is a critical variable when pairing red wine with food.
How to Identify It
When you sip a red wine, notice how your mouth feels. Does your mouth feel dry and slightly rough? That's tannin. High-tannin wines leave your mouth feeling dry and grippy. Low-tannin reds feel silky, with the drying effect barely noticeable. You might pick up some bitterness, but tannin is more about texture than flavor.
Best Examples
Red Bordeaux and Chianti sit at the high end, with a grippy, drying feel. Beaujolais and some Pinot Noir bottlings are on the low end, silky and easy to drink.
- •Red Bordeaux (France): High tannin
- •Chianti (Italy): High tannin
- •Beaujolais (France): Gamay, low tannin
Food Pairings
Wines with lots of tannin pair best with fatty, protein-rich foods that mellow out the drying effect. Wines lower in tannin can handle a wider range of dishes.
- •High-tannin wines (Bordeaux, Chianti): Rich, fatty dishes with plenty of protein
- •Low-tannin wines (Beaujolais, Pinot Noir): Salmon, lighter proteins
- •Avoid matching high-tannin reds with spicy dishes, where the tannin intensifies the burn, or with delicate fish, which can take on an unpleasant metallic note.
Sommelier's Take
When it comes to matching red wine with food, tannin matters more than almost anything else.