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Last Updated: Mar 9, 2026Tannins
Tannins
Tannins (or tannoids) are naturally occurring polyphenols found in grape skins, seeds, stems and oak barrels that provide texture, structure and aging potential to wine. They are primarily present in red wines, causing a drying, mouth coating or astringent sensation on the tongue, often described as “grippy”. Tannins bind with protein due to their astringency, making high tannic wines ideal for pairing with high protein foods such as steak. Common examples of high tannin red wine varieties are Nebbiolo, Cabernet Sauvignon, Shiraz and Tempranillo.
See Also
Length
A wine's length describes how long a wine's flavor, aromas and tactile sensations last on your palate after spitting it out or swallowing.
Bouquet
The term "bouquet" refers to the complex aromas and perfumes that develop in wine due to bottle maturation, fermentation and wood aging. It includes scents like vanilla, toast, earth and truffle.
Finish
A wine's "finish" is the lasting impression it leaves on your palate after swallowing or spitting it out. It is a key indicator of quality, often described by its length, which can be short, medium or long and its flavor profile.
Aroma
Aroma in wine refers to the specific, volatile odors detected by the nose, which may be fruity, floral, earthy or mineral.
ABV
ABV means alcohol by volume, referring to the percentage of alcohol in a wine, typically ranging from 11% to 15% for table wines.
Hot
A "hot" wine is a wine with unbalanced, excessively high alcohol (>14.5% ABV) that creates a burning sensation in the throat and mouth.
Floral
The term "floral" is used to describe the delicate, perfumed and aromatic notes that smell like white and yellow flowers, arising naturally from specific grape varieties, not additives.
Legs
Wine legs are the droplets and streaks of wine that form on the inside of a wine glass and resettle at the bottom after swirling.
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