Explaining Wine Terminology: Tannins

Explaining Wine Terminology: Tannins

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Chief Taster and owner of West London Wine School, South London Wine School, and Streatham Wine House, Jimmy Smith, takes you through another episode of his series on Wine Terminology. This episode is all about tannins; what they are, where they come from and how they affect the flavor and appearance of wine.

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[olegkatz]

Finally a comprehensive and detailed explanation of this tricky thing. Thank you so much.

[matakatsomoshoeshoe]

Thanks Jimmy, I've been checking out your videos for a week now, i like how you break down everything about wine. Thanks

[natef]

Most of us Americans didn't grow up making tea like our British counterparts.

At about 19:00 Jimmy begins talking about short and extended tea brew times. I now know what this means. Short would work well with this experiment at 1-2 minutes. Extended would be 5+ minutes (I made terrible tea for an experiment like this at 7 minutes and it did exactly what it was supposed to). Also, it has to be black tea. Green, white, and herbal will not work for this.

As I began falling in love with England on one of my first visits many years ago, I asked each person I spent time with how to properly brew English tea. There is a lot of fierce debate about whether the water goes in the cup before or after the bag. There is also fierce debate about when to add the milk. It seems the right answer varies by region and is always based solidly on how one's parents did it. More than once these brief informal presentations was followed up with the most unintentionally patronizing permission: "But you're American, you can brew it however you like." Just in case their instructions were too complicated for a colonial heathen such as myself to follow. :)

Thanks for these great videos. Signing up for WSET 3 to conclude in spring. I'll be signing up for the full set of e-learningwine.com videos once I've read the book the first time through. Thanks, Jimmy!

[melinaaguirre]

Hi Jimmy and thanks for this great explanation. I am studying for my diploma at the moment, I am finding the description of the tannins in the assessment sheet a little bit confusing. Any pointers on where can I research good information on how to properly describe them? Thanks

[Christian-vewi]

I suppose un ripe tannins are so sharp and bitter due to the defence mechanism of the plant not wanting the animals to eat the fruit until the seeds have ripened. For example Blackberries are high in tannic acids but birds still eat the fruit but only when the fruit is ripe.. The case with our wine tannins being more palatable but only when the fruit is at its correct ripeness.

The same is possibly true for defence against spoilage organism and fungi, the berries flesh can rot away allowing the seeds to fall but the seeds have such astringent attributes high in tanic acid to protect them..

[jyou]

I am getting conflicting information about the effect of sunlight/UV exposure, m (including length of exposure) and warmth on tannin. Would you be able to explain this? Thank you for the great video.

[Thesweetestkitty]

Hi Jimmy. Class request….. Echezeaux … I can’t wrap my mind around how the wines are classified.

[zekininadresi]

Jimmy,

Thinking about Nebbiolo and it's tannin profile...🤔It has a thinner skin (maybe it's seeds compensate for that?) and yet strong tannins...but does that translate to having high level of tannins at the same time?

[zekininadresi]

Jimmy!

This is a great content, again.

I wanna ask you sth. I understand it's possible that a low tannin grape can feel more astringent than a high tannin grape in the finished wine. Is that right?

[ranjitcoolguy]

Why we don't have tannin in white wine