Why Low Tannin Red Wines Might Be More Your Style.
We all have different tastes when it comes to food and drink, and some of us try to steer clear of wines that have a lot of tannins. Tannins are found in their natural state in plants and in wine grapes.
The majority of the polyphenols that make up wine’s tannins are water-soluble. The antioxidant, anti-carcinogenic, and antibacterial capabilities that polyphenols possess are quite outstanding. However, some of us are required to steer clear of them. Why? How to Locate Low Tannin Wines, as well as Information Regarding Tannin, Provided by Wine Folly
Tannins should be avoided for at least two good reasons, which are as follows:
You’re a Supertaster
Supertasters make up around one-quarter of the total population and are characterized by an increased sensitivity to bitter flavors.
It’s possible that you don’t fit into this group because you don’t enjoy bitter beers, kale, black coffee, or radicchio. Tannin comes in a variety of forms, and not all of them are bitter; nevertheless, the tannin that is often found in the stems and seeds of grapes is.
You Have Tannin Sensitivity
There are others who feel they suffer from tannin sensitivity. Even though there is very little information available on this subject, one study did reveal that ingested tannin may impact energy metabolism, growth rates, and protein digestibility in laboratory animals.
Therefore, if your body is not very good at digesting nutrients and you have a severe sensitivity to things like tea, coffee, red wine, cinnamon, and chocolate, this may be the case.
What About These Wine-Related Headaches?
There is no evidence to claim that tannin in wine is responsible for headaches. There is a possibility that you have a sensitivity to the amines that are found in red wine, such as tyramine, which may induce inflammation.
However, the vast majority of people just do not drink enough water when they are evaluating wine. Drink one glass of water with each glass of wine, and you’ll be able to say goodbye to that pesky wine headache for forever.
Now that we have a decent overall knowledge of the problem of tannins against health, the following is a brief list of wines that, on average, have lower levels of tannins, along with various pointers pertaining to each kind of wine. Woot!
16 Red Wines With Low Tannin Content That You Should Try Barbera
This magnificent grape is mostly cultivated in Northern Italy and has exquisite flavor characteristics of licorice, brambly fruit, and sour cherry. Those who have a low tolerance for bitterness could find that the American and Australian versions are more to their liking than the Italian ones. Find out more by reading up on Barbera.
Bobal, a fruit-forward alternative with minimal levels of bitterness, may be found growing in Central Spain. It is packed to the brim with intense flavours of blueberry and raspberry.
This is referring to Argentinian Bonarda, not Italian Bonarda, which has robust black cherry fruit, medium-low tannins (as a result of the winemaking process), and just a tinge of bitterness. Take the time to learn more about Bonarda.
Malbec has a flavor that is not very harsh or tannic despite the fact that it contains moderate levels of tannins. This is due to the fact that it has a fruit-forward profile. Those who prefer to steer clear of an unpleasant bitterness should go for this option. Learn more about Malbec by reading more.
If you enjoy Cabernet, this would be the least tannic of the Cabernets, but it still has a hint of that bitter, tannic character! The Cabernet Franc produced in the United States, Italy, and Argentina has wonderful tastes of red berries, and it typically has less bitterness than the Cabernet Franc produced in France.
It has hints of dried cranberry, red raspberry, cinnamon, and faint meaty flavors, and it is a highly fruity and robust red wine. The majority of it is grown in the Languedoc-Roussillon region in the south of France, which is also where Grenache, with which it is sometimes blended, is grown.
It is a rare red Italian grape that is really the progenitor of Sangiovese. It has exquisite aromas that are similar to dried cherries, and it has a characteristic dustiness. The regions of Liguria, Tuscany, and Umbria are the most common ones to find it being produced in.
Cinsault is a lovely floral red wine that is rare to obtain as a single varietal wine since it is often mixed in Rhône blends (with Grenache, Syrah, and Mourvèdre). Its flavors include raspberry, sour cherry, and violet notes, and it has a hint of bitterness.
Sines from this area of Veneto, which are known for their notes of sour cherry, cinnamon, and chocolate, produce the majority of their grapes from the Corvina variety. If you like a more fruit-forward style, you should splurge on a Ripasso rather than this wine since it has a little bitterness that is reminiscent of carob or green almonds.
Frappato is a delicious fruit-forward, a light-bodied red wine from Sicily that boasts explosive scents of candied cherries, dried strawberries, and clove. It was named after the Sicilian word for “fragrant.” Typically, Frappato has a mild level of bitterness.
A ruby red wine with extremely low levels of tannin, with notes of sour red and blueberry fruit, but also a very bitter note (almost like peony or dandelion) on the end. Find out more about Gamay by reading.
A lovely raspberry fruit wine with hints of candied orange peel and a focus on the fruit’s natural sweetness. Tannins are possible in Grenache, although the less expensive variants (up to $20) often have far less bitterness. Garnacha from Spain or blends based on Grenache from Roussillon in France should be sought out.
Lambrusco refers to a variety of grape varietals native to the Italian region of Emilia-Romagna; the resulting wines are delicious and effervescent. In a general sense, Lambrusco Grasparossa has the highest amount of tannins, whilst Lambrusco di Sorbara contains the lowest amount. Learn more about the Lambrusco wine here.
It is widely regarded as one of the best wines in the world, and it is often aged in wood, which imparts a hint of vanilla.
This wine often has a very low level of bitterness, despite the fact that it is frequently prepared in the manner of a low tannin red (by the process of winemaking).
This wine may be found in Northern Italy and Germany (under the name Trollinger), and it is a fruity joy with many similarities to Pinot Noir, but it has a scent that is more candied and fragrant (think cotton candy). Learn more about Schiava by doing some research.
Advice for Locating Wines with Low Tannin Content
You’ll notice that more costly wines often have greater tannin levels. This is because tannin is seen as a favorable quality in wine, as it contributes to the final product’s ability to age gracefully. Tannins in older wines are often considerably less astringent due to the fact that the quality of wine naturally increases significantly with age.
Because the stems are brought into direct touch with the wine during “whole cluster fermentation,” the resulting red wine will have a greater tannin content. It is a frequent technique used on lighter red wines (like Pinot Noir and Grenache/Garnacha) to assist develop a wine that may age for longer periods of time.
Oak barrels, which contain basically nothing but tannin, will impart a significant amount of tannin to the wine they are used to age. Nevertheless, this particular form of tannin will be a great deal “sweeter.” If you want less tannin overall, look for wines that have not been matured in wood, that have been aged in “used” oak, or that have spent less time being aged in oak.
Tannin levels are often lower in wines that are sold at lower price points. There are many other explanations that may be given for this. However, one of the most significant causes is that increasing grape production in the vineyard leads to a decrease in the amount of polyphenols that are present in individual grapes.
The Closing Word Is to Drink More White and Rosé Wine
The easiest strategy to entirely avoid tannins in wine is to drink more rosé and white wine. Tannin is taken from the skins, seeds, and stems of a grape, and these components only come into contact during the fermentation of red wine (for the most part).