Tannin, Acidity & Body, Explained
Tannin, acidity, and body are the structural bones of a wine. Understanding them is the fastest route to knowing why you like what you like.
· 7 min read
Key takeaways
- Tannin is a texture, not a flavour — the drying, gripping sensation in red wines that comes from grape skins and oak barrels.
- Acidity is the tartness that makes your mouth water; it's the most important structural element for food pairing.
- Body is how heavy the wine feels — a function of alcohol, sugar, and extract. Light-bodied wines feel like water; full-bodied like full-fat milk.
- These three elements work together: high tannin without acidity feels harsh; high acidity with low fruit feels sharp; everything in proportion is 'balanced'.
Frequently asked questions
- What makes a wine 'dry'?
- A dry wine has very little residual sugar — the yeast has converted almost all the sugar to alcohol. 'Dry' doesn't mean sour or astringent (those are acidity and tannin). A dry wine can still be richly fruited and round.
- Can you taste tannin in white wine?
- Rarely. White wines have minimal skin contact, so almost no tannin is extracted. Orange wines (white grapes fermented with skin contact) are the exception. Heavily oaked whites may have a slight dryness from oak tannins, but it's mild.
- Why do some red wines cause headaches and others don't?
- Tannins are often blamed but the evidence is mixed. More likely culprits are histamines, procyanidins in grape skins, alcohol level, and dehydration. Drinking water alongside wine helps regardless.
- How do I know if a wine is 'balanced'?
- Ask whether any single element sticks out unpleasantly. If it makes you wince from acidity, your mouth is bone-dry, or the alcohol burns — it's unbalanced. A balanced wine may have high acidity and firm tannin, but they work together rather than fighting.
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