Course: Understanding Wine

Class 2: Tasting Reds


tannins

 

 
Tannin Sources

When red wine is made, the skins, seeds and sometimes even the stems are fermented together with the juice. As fermentation proceeds, pigment and tannins are extracted from the skins, seeds and stems, resulting in a wine that is red to purple in color and contains tannins. If the amount of extract is considerable, the wine will be intensely-colored, even opaque, and full of tannins.

When making white wine, the vintner presses the white grapes, separating the skins, stems and seeds from the pulp. This leaves only the juice to be fermented. The resulting wine is pale, transparent, and straw to gold in color, with little or no tannins.

Tannins can also be extracted from the wood used to make barrels.

 

 
Tannins...

Ready to enroll? First, you must register for a membership to WineSpectator.com. Your membership benefits include:

FREE enrollment in any course at Wine Spectator School

Over 230,000 searchable ratings and tasting notes

FREE mobile access so you can research wines wherever you are

E-newsletters with advance ratings

Editors’ blogs

Food and wine matching tool

And much more


Log In If You're Already a WineSpectator.com Member

Please log in using your email address and password for WineSpectator.com. Wine Spectator School students who enrolled before 7.4.10, log in with your email address and school password or get more info here.




Forgot Password?

By clicking "Log in" you agree to the Terms and Conditions of Wine Spectator Online

Read our FAQ for more information



If you have questions about Wine Spectator School, please contact us.

MEMBER LOGIN

= members only

Keep me logged in      Forgot Password?

Free Email Newsletters

Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions

» View samples
» Or sign up now!
» Manage my newsletter preferences