Tannins, often associated with the robust structure of red wines, are compounds that contribute to the mouth-puckering sensation, astringency, and complexity in a wine’s profile. While most people automatically associate tannins with red wines, the reality is that white wines can also contain tannins, although generally in much smaller quantities. But which white wines possess noticeably high tannins, and where do those tannins originate? Let’s delve into the fascinating world of white wine tannins and explore the factors that contribute to their presence.
Understanding Tannins: The Foundation of Wine Structure
Tannins are naturally occurring polyphenols found in plants, including grape skins, seeds (pips), and stems. They are also present in oak barrels, which can impart tannins to wine during the aging process. These compounds contribute significantly to a wine’s structure, mouthfeel, and aging potential.
In red winemaking, tannins are readily extracted during maceration – the period when the grape juice ferments with the skins, seeds, and stems. This extended contact allows for a significant transfer of tannins from the solid parts of the grape to the wine. The resulting wines can range from having soft, subtle tannins to being powerfully astringent.
Tannins interact with proteins in saliva, causing a drying sensation in the mouth. This characteristic astringency is a key element of red wine’s texture and complexity. Beyond the tactile sensation, tannins also contribute to the wine’s color stability and act as antioxidants, aiding in the wine’s aging process.
The Role of Tannins in White Wines: A Different Story
Unlike red winemaking, white winemaking typically minimizes or eliminates skin contact. The grapes are pressed quickly after crushing, separating the juice from the skins, seeds, and stems before fermentation begins. This limits the extraction of tannins, resulting in white wines that are generally lower in tannins compared to their red counterparts.
However, the absence of extensive skin contact doesn’t necessarily mean that white wines are entirely devoid of tannins. Small amounts of tannins can still be present, contributing to the wine’s overall structure and complexity.
The presence of tannins, even in small quantities, can affect the texture and aging potential of white wines. They can contribute to a subtle grip on the palate and enhance the wine’s ability to evolve over time.
Identifying White Wines with Noticeable Tannins
While most white wines aren’t considered “tannic,” certain winemaking techniques and grape varieties can lead to a detectable tannin presence. These wines offer a unique textural element not typically found in most whites.
Grape Varieties and Their Impact
Some grape varieties naturally possess higher levels of phenolic compounds, which can translate to more tannins in the final wine, even with minimal skin contact.
Viognier: This aromatic white grape, known for its floral and apricot notes, can develop a slightly oily texture and a subtle tannin structure, especially when fermented with some skin contact. Winemakers who leave the juice in contact with the skins for a short period can extract these tannins, adding a layer of complexity.
Marsanne and Roussanne: These grapes, often blended together in Rhône wines, can contribute to a richer texture and a hint of tannins, providing a backbone to the blend.
Pinot Grigio/Gris (Ramato style): While typically a light-bodied white, Pinot Grigio/Gris can be made in the “Ramato” style. This involves extended skin contact during fermentation, resulting in a copper-colored wine with significantly higher tannins than a typical Pinot Grigio/Gris. The extended skin contact extracts not only color but also phenolic compounds, including tannins, giving the wine a distinct structure and complexity.
Winemaking Techniques That Increase Tannins
Certain winemaking practices can intentionally or unintentionally increase the tannin content in white wines.
Skin Contact (Maceration): As mentioned earlier, extended skin contact is the most significant factor in increasing tannins in white wines. By allowing the juice to macerate with the skins for hours or even days before fermentation, winemakers can extract phenolic compounds, including tannins. This technique is often used to create richer, more complex white wines with greater aging potential.
Whole Cluster Pressing: Fermenting the grapes with whole clusters, including the stems, can impart tannins to the wine. While less common in white winemaking than red, it can add a subtle vegetal note and a touch of astringency.
Oak Aging: While new oak barrels are known for imparting flavors like vanilla and spice, they also contribute tannins to the wine. The longer a white wine ages in oak, especially new oak, the more tannins it will absorb. However, winemakers typically use older or neutral oak for white wines to avoid overpowering the delicate flavors.
Fermentation Vessels: The type of fermentation vessel can also affect tannin levels. While stainless steel is inert and doesn’t contribute any tannins, other materials like clay amphorae or concrete eggs can have a subtle impact on the wine’s structure and tannin profile.
Tasting for Tannins in White Wine: What to Look For
Identifying tannins in white wine requires a discerning palate and an understanding of what to look for. The sensation of tannins in white wine is often more subtle than in red wine, but it can still be noticeable.
Pay attention to the following when tasting white wines that might have higher tannin levels:
Mouthfeel: Notice the texture of the wine on your palate. Does it feel smooth and rounded, or does it have a slight grip or dryness? Tannins will contribute to a more textural experience.
Astringency: Astringency is the puckering or drying sensation you feel in your mouth, especially on your gums and tongue. While not as intense as in red wines, a white wine with tannins will exhibit a subtle astringency.
Bitterness: Tannins can sometimes contribute to a slight bitterness on the finish. This bitterness is often accompanied by the drying sensation.
Structure: Tannins provide structure to a wine, giving it a backbone and a sense of firmness. A white wine with tannins will feel more structured and less flabby.
Examples of White Wines with Notable Tannins
While not all examples are overtly tannic, these wines often exhibit a noticeable tannin presence due to grape variety, winemaking techniques, or a combination of both.
Orange Wines: These wines are essentially white wines made like red wines, with extended skin contact during fermentation. This results in a vibrant orange color and a significantly higher tannin content than traditional white wines. Examples include skin-contact versions of Pinot Grigio, Sauvignon Blanc, and Gewürztraminer.
Viognier (with skin contact): Some producers are experimenting with skin-contact Viognier, resulting in wines with a richer texture and a noticeable tannin structure that complements the grape’s floral and fruity aromas.
Dry Furmint (Hungary): While not always high in tannins, some producers of dry Furmint from the Tokaj region of Hungary use techniques like extended skin contact or oak aging, resulting in wines with a distinctive textural element and a subtle tannin presence.
Assyrtiko (Santorini, Greece): While known for its high acidity and minerality, Assyrtiko can sometimes exhibit a subtle tannic grip, especially when grown in volcanic soils and made with some skin contact. This adds to the wine’s complexity and ageability.
Pairing White Wines with Tannins: A Guide
Pairing white wines with tannins can be a rewarding experience, as the tannins can add complexity and structure to the pairing. Here are some general guidelines:
Match the intensity: Pair white wines with tannins with foods that have a similar level of intensity. Avoid pairing them with delicate dishes, as the tannins can overpower the flavors.
Consider the texture: The tannins in white wine can cut through rich or oily foods, providing a refreshing contrast.
Experiment with contrasting flavors: Try pairing white wines with tannins with foods that have contrasting flavors, such as sweet and savory combinations.
Here are some specific food pairing suggestions:
- Orange wines: Pair with Middle Eastern cuisine, hard cheeses, roasted vegetables, or charcuterie.
- Viognier (with skin contact): Pair with spicy Asian dishes, grilled seafood, or creamy cheeses.
- Dry Furmint: Pair with roasted poultry, seafood stews, or Hungarian cuisine.
- Assyrtiko: Pair with grilled fish, Mediterranean salads, or seafood risotto.
Conclusion: Exploring the Nuances of White Wine Tannins
While tannins are typically associated with red wines, the presence of tannins in white wines adds another layer of complexity and intrigue to the world of wine. By understanding the factors that contribute to tannin extraction in white winemaking, you can better appreciate the unique qualities of these wines and make informed choices when selecting and pairing them. So, the next time you’re exploring white wines, be sure to consider the potential role of tannins and discover the diverse range of textures and flavors that they can contribute. Don’t be afraid to explore wines with extended skin contact. You will find flavors and structure you never knew white wine could have. The world of white wine extends far beyond the crisp and refreshing stereotype.
Tannins may be subtle in white wines but their impact is significant, enhancing the complexity and ageability of certain styles. Knowing what to look for opens up a new dimension of appreciation for white wine.
Which white wines are typically considered to have higher tannins?
While tannins are predominantly associated with red wines due to the grape skins being included during fermentation, certain white winemaking techniques can introduce tannins. White wines that undergo skin contact, also known as orange wines, tend to exhibit noticeable tannins. These wines are fermented with the grape skins for a period of time, extracting color, flavor, and, importantly, tannins.
Furthermore, oak aging can contribute to the tannin content of white wine. Just as with red wines, the tannins from the oak barrels can leach into the white wine, adding structure and complexity. However, the level of tannins in oak-aged white wines is generally lower than in orange wines or tannic red wines.
What factors contribute to tannins in white wine, given they are mostly found in red wines?
Tannins primarily come from grape skins, seeds, and stems, components that are typically removed during white wine production. However, if a white wine is made using skin contact (maceration), even for a short period, tannins can be extracted. The longer the skin contact, the more tannins will be present in the final wine.
Oak aging also contributes to tannins in white wine. The oak barrels themselves contain tannins, which are gradually imparted to the wine over time. The type of oak, the toast level of the barrel, and the duration of aging all influence the amount of tannins absorbed by the wine.
How do tannins affect the taste and texture of white wine?
Tannins in white wine contribute to its structure, creating a sense of dryness or astringency on the palate. They can also add complexity to the wine’s flavor profile, enhancing notes of bitterness and earthiness. A wine with noticeable tannins will often feel more textured and less delicate compared to a white wine with minimal tannins.
The presence of tannins can influence the perceived body of the wine, making it feel fuller and richer. In some cases, tannins can even improve a white wine’s aging potential, allowing it to develop further complexity over time. However, an imbalance of tannins can result in a harsh or unpleasant taste.
What is “skin contact” or “orange wine,” and how does it relate to tannins in white wine?
“Skin contact” refers to the process of fermenting white grapes with their skins, similar to the process used for red wines. This extended maceration allows for the extraction of color, flavor, and tannins from the grape skins. The resulting wines are often referred to as “orange wines” due to their distinctive amber or orange hue.
The longer the skin contact, the more pronounced the tannins will be in the final wine. Orange wines can range in tannin levels from subtle to quite assertive, depending on the grape variety, the length of maceration, and the winemaking techniques employed. These wines typically have a more complex flavor profile and a more substantial mouthfeel than traditional white wines.
Are there specific white grape varieties that are more likely to produce wines with higher tannins?
While winemaking techniques have a more significant impact on tannin levels in white wine, certain grape varieties tend to produce wines with slightly higher tannins even with standard practices. These varieties might have thicker skins or a higher natural concentration of phenolic compounds, which can contribute to tannins.
Examples of white grape varieties that can potentially yield wines with more noticeable tannins include Sauvignon Blanc (especially when skin-fermented or aged in oak) and Gewürztraminer. However, the ultimate tannin levels are more dependent on the specific vineyard practices and winemaking choices than solely on the grape variety itself.
How does oak aging affect the tannin levels in white wine?
Oak aging can significantly impact the tannin levels in white wine. Oak barrels contain tannins, which are gradually leached into the wine during the aging process. The type of oak, the toast level of the barrel, and the duration of aging all influence the amount of tannins absorbed by the wine.
New oak barrels impart more tannins than older, used barrels. Heavily toasted barrels also tend to release more tannins. While oak aging can add complexity and structure to white wine, excessive oak exposure can lead to an overly tannic and potentially unbalanced wine.
How can I identify tannins in white wine when tasting it?
Tannins in white wine manifest as a drying or astringent sensation in your mouth, particularly on your tongue and gums. This is similar to the sensation you might experience when drinking strong black tea or eating unripe fruit. You might also perceive a slight bitterness or earthiness in the wine’s flavor profile.
Pay attention to the wine’s texture and mouthfeel. Wines with noticeable tannins will often feel more structured and less delicate than those with minimal tannins. They may also have a slightly grippy or chalky feel. However, remember that tannins are just one element of a wine’s overall profile, and their presence should be balanced with other characteristics like acidity and fruitiness.