Tannins & Wine Temperature

Last Monday night I attended a wine tasting event organized by Vancouver Wine Casual. They are a group that I found on Facebook. The event was held at the Broadway International Wine Shop on Broadway at McDonald (across from Safeway). It wasn't a structured wine tasting but more of an opportunity for people with a common interest to meet and chat about wine. The theme for the evening was Sparkling and Italian wines. We tasted 4 sparkling wines and 5 Italian reds.


I am not going to get into a detailed report on each wine as it would be rather boring without the glass of that wine in front of you. What I do want to talk about is something that came up during the wine tasting, Tannins and Wine Temperature.

What are tannins? Tannins are a natural preservative in wine and help give the wine longevity. They are found on the grape skin, in the pips and on the stems. The oak barrel in which wine is aged also gives off tannins. You don't 'taste' tannins, it's more of a tactile sensation. That astringent quality you get in your mouth when you drink some red wines is the result of tannins.
Why red wine and not white? Part of the red wine making process involves letting the juice stay in contact with the skins. The amount of time that the wine remains 'on its lees' depends on the wine being produced. This could range from several hours to several weeks. In general, white wines aren't left on their lees for very long. Chardonnay is the most common exception. This explains why you will get that astringent sensation in a red wine and generally not a white.

When serving wine, temperature is very important. Most people follow the general rule that you chill white wine but not red. The reason for that is that warmer temperatures increase the aromas, fruit, sweetness and alcohol while decreasing the acidic and tannic sensation of the wine. Cooler temperatures enhance the acid and tannins while decreasing the fruit, sweetness and alcohol sensations. White wines are made to be more acidic (thus more refreshing) and without tannins. Next time you have a glass of white wine, notice how it changes in the glass as it warms up. In general, you want to serve white wines between 8 - 10 degrees C (46-50 F). Chardonnays should be served a bit warmer because they are usually more complex. (12-14 C, 54-58 F).

The more complex and old a red wine, the warmer it should be. For example, a 10 year old or more Bordeaux, 18-20 C, (66-70 F). A younger wine, 16-18 C (62-66 F). The wine dictates the temperature. There are some red wines that it is perfectly acceptable to serve chilled. Some red wines are made with just enough contact with the skins to give them their color thus there is hardly any extraction of tannins. These lighter wines benefit from being chilled as they have more in common with white wines than other reds. Wines like Beaujolais (not the Crus), and Dolcettos from Italy are nicer if chilled a bit, around 12-14 C (54-58 F). These wines don't have the structure that other reds have.

What other drink do we consumme that is high in tannins? Tea. And what do you add to tea to get rid of the bitterness? Milk. The fat and proteins in the milk soften the tannins. So, why does a tannic wine works well with cheese? The cheese softens the tannins in the wine and makes it more enjoyable.

In North America we enjoy sitting on a patio and drinking a glass of wine. We don't worry too much about the food aspect. In Europe, food almost always accompanies the wine. Old World wines tend to be more tannic than New World wines. It is easier to enjoy a New World wine all by itself than an Old World one.

Summer seems a long way off, but next time you're sitting on a patio enjoying your wine, try one of the lighter ones served a bit chilled. It will be a nice change and you may be pleasantly surprised.