Ever felt that slight grip on your tongue when sipping a red wine, that faint dryness that makes your palate tighten, just a little? Don\u2019t worry, nothing\u2019s wrong with your glass. That\u2019s the tannins at work.Far from being a flaw, tannins are what give wine its backbone. They bring structure, depth and ageing potential, shaping its personality over time. How they express themselves depends on the winemaker\u2019s choices and their skill in the cellar.<\/p>\n
In our Rh\u00f4ne Valley wines, tannins take centre stage. They come both from the grape varieties we grow and the techniques we use in the cellar.<\/p>\n
So where do they come from, and why do they matter so much in tasting? Let\u2019s find out.<\/p>\n
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Where do tannins come from?<\/b><\/p>\n
There\u2019s no single answer. Tannins come from the vine itself, the grape variety, the terroir, and the winemaker\u2019s work in the cellar.\u00a0On the vine, these phenolic compounds are naturally found in the skins, seeds and sometimes even the stems of the grapes. Their presence depends a lot on the grape itself. Syrah, one of Xavier Vignon\u2019s signature grapes, is characterised by its high tannin content, which lends depth and structure. Merlot and Gamay, on the other hand, are softer and rounder, producing wines that are more approachable in their youth.<\/p>\n
Then comes the terroir. The soil, the exposure, the climate and the ripeness of the grapes at harvest all shape the texture and quality of a wine\u2019s tannins.<\/p>\n
Finally, part of the story unfolds in the cellar. The type of barrels the winemaker chooses can add another layer of tannins and complexity to the wine.<\/p>\n
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Fun fact<\/em><\/p>\n Tannins aren\u2019t just found in grapes! You\u2019ll also find them in tea, certain fruits, spices and even plants: they\u2019re everywhere once you start looking.<\/em><\/p>\n <\/p>\n Does the winemaking process affect the feeling of tannins?<\/b><\/p>\n Tannins are naturally present in grapes, but they don\u2019t magically appear in the wine. They need a little help from the winemaker. Everything happens during maceration, when the juice stays in contact with the skins and seeds. The longer that contact lasts, the more structure and tannic depth the wine develops.<\/p>\n That\u2019s why red wines, which go through a more extended maceration, tend to be much more tannic than ros\u00e9s or whites, where the contact with the grape solids is minimal.\u00a0The winemaker\u2019s role is also key. They are the conductor who decides how long the wine has to macerate, what temperature to ferment it at, and which techniques to use, whether that\u2019s punching down, pumping over or pressing. And these choices are essential: each will shape how the tannins feel in the palate. Then comes barrel ageing. Depending on the wood, the barrels can impart their own tannins, either amplifying the structure or softening it for a smoother finish.<\/p>\n <\/p>\n Why are tannins important in wine?<\/b><\/p>\n Although invisible to the eye, tannins play a significant role in the texture and appreciation of red wines. First of all, they bring colour: wines with more tannins are often deeper in hue. They also bring structure and affect the wine\u2019s ageing potential. When they\u2019re well balanced, tannins allow a wine to evolve beautifully over time, becoming rounder and more supple after a few years in the cellar.<\/p>\n