Tannic Wine: What is meant by Tannic wine
Tannic is now a word that is heard very speople in wine world. Un tannic wine defines the wine rich in tannins, substances polyphenolic present in the peel, in the seeds (grape seeds) and in the stalks. The bitterest tannins are in the seed, the best are in the grape skin and they are released during maceration. The longer the maceration, the more tannins are extracted.
What does tannic mean? But above all, what is tannic wine?
The flavor of a tannic wine depends on the type of grape used to produce it. Tannins are found in the skins and seeds of grapes, so wines with high concentrations of tannins will often be red. These wines can have a dry taste which is often described as rough or astringent.
I tannins in wine are responsible for the sensation of astringency induced by some wines, especially reds, on contact with the oral cavity. This feeling is due to the fact that i tannins they are able to "condense" and separate the proteins contained in saliva, such as mucin, whose function is to fluidify and make the saliva itself flow. THE tannins are present mainly in Red wines and derive from maceration of musts in contact with skins and seeds, but in part they are also transferred to the wine dai wooden containers (especially if small in size, such as barrels), during the maturity (or aging).
How to recognize the Tannic Wine
It is easy, at the first taste-olfactory examination of red wine, the liquid passes on the palate leaving an astringent sensation, a bit bitter like when you eat a persimmon; when this happens it is said that the wine is tannic, in the scale of value: Soft, Little Tannic, Tannic, Astringent.
Tannic wine or better said the tannins in wine
I tannic wines, also called polyphenolic wines, have a high content tannic. I tannins in wine coming from the grapes are called "Catechetical tannins"Because of the catechin which characterizes their molecular chains. There catechin it is a substance capable of condensing the proteins present in saliva and is responsible for the astringency of tannins. Slow presence of polyphenols in the skins of the grape varieties Bianca, and the rather short contact times used in their vinification makes the White wines practically free of tannins.
Tannic Wine: eat at the table
The wine with balanced tannins is elegant, soft and velvety; the astringent effect in combination with juicy and fatty meats, stews, braised meats and seasonings dries the palate leaving the mouth dry and clean, giving a pleasant and complete sensation. The great Barolos e Piedmontese wines they are an accompaniment to dinners in cold periods when traditional dishes are served on the table, the Italian one that never disappoints!
On the table the tannic wine is perfect in combination with fatty dishes a basis of meat and first structured in addition to cheese very seasoned and spicy such as Parmigiano Reggiano, Bitto or Castelmagno.
The only method to fully understand the characteristics of a tannic wine is drink to try!
Tannic Wine: What is meant by Tannic wine
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