Tannins are natural compounds found in grape skins, seeds, and stems. They’re responsible for the dry, slightly bitter sensation often experienced with red wines. While tannins may seem intense for beginners, they are essential for structure, complexity, and aging potential.
Wines like Cabernet Sauvignon, Nebbiolo, and Syrah are known for their firm tannins. These wines feel bold, gripping, and textured. Over time, tannins soften, giving aged wines smoother and more refined profiles.
Tannins also come from oak barrels used during aging. Oak contributes additional flavors like vanilla, smoke, and spices. Understanding tannins helps you appreciate why certain wines taste the way they do—and what foods pair best with them.
High-tannin wines pair well with fatty or protein-rich dishes. Rib-eye steaks, lamb, charcuterie, and hard cheeses balance the tannic grip. On the other hand, spicy foods can clash with high tannins, making wines taste harsher.
Vinora simplifies tannin exploration. By scanning any wine, you instantly learn its tannin level, flavor notes, and recommended pairings. As you rate wines, Vinora also identifies patterns in your preferences, helping you understand whether you enjoy soft, medium, or bold tannins.
Tannins might seem complex, but they’re simply part of the wine’s personality. The more you explore, the more you’ll appreciate how they contribute to richness, depth, and aging. Embrace the boldness, sip slowly, and let each glass teach you something new.
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