Supple. Velvety. Grippy. Opulent. Smooth. Chewy. Silky. Anyone who has read a wine review or attended a tasting has seen or heard these descriptors and many more, which are usually applied to tannins ...

Brian Freedman is a wine, spirits, travel, and food writer; event host and speaker; and drinks educator. He regularly contributes to Food & Wine, and his first book, Crushed: How A Changing Climate Is ...

A good red wine has just the right amount of tannins, said Dave McIntyre in The Washington Post. “Without tannins, red wines can be flabby and fragile.” But too many tannins make a wine taste bitter, ...

Wine aficionados know that a well-paired wine enhances the flavors of whatever foods one consumes, while a poorly paired wine does the opposite. And some foods can, in turn, influence the flavors in a ...

Wine tannins are the little girl with the curl. When they are good, they are very good indeed. But when they are bad they are horrid. They are horrid because that is what nature wants tannins to be.

While we often hesitate to become overly geeky when describing wine, understanding tannins helps to appreciate how they affect the taste, texture and ageability of our favorite selections. At their ...