Red wine is one of my favorite go-to beverages. Nothing beats a delicious Southern Oregon Cabernet sauvignon or Willamette Valley Pinot Noir. One of the most enjoyable characteristics of red wine is the complexity and dryness of them, and how well they compliment food. Tannins are responsible for both of these elements.
Tannins are an organic element present in the skins, stems, and seeds of the grapes (and in many other plants as well). The tannins are extracted from the grapes and mellow out during the aging process. Aging red wines with high tannin content (like Cabernet Sauvignon or Tempranillo) can take a little longer but it is worth the wait. Too high of a tannin content can make wines astringent and bitter. The right amount of aging can create supple, and complex wines with just a hint of tartness. Black tea, dark chocolate, and nuts also contain these tannins – and they are said to be quite good for you. Another reason to have a glass of red wine? I think so!