Tannins are a naturally occurring compound that is commonly found in plant matter. Places like wood bark, tea leaves, cacao, nuts, unripe fruits, and grape skins. Their purpose in nature is to protect the plant and prevent animals and pests from devouring them. We use tannins for a number of purposes like making leather, dyeing clothes, even photography. But let’s focus in on wine here. In our wines, tannins create that bitter and textural feeling, especially in red wine. Red wines are particularly high in tannins because they are fermented in their skins and seeds, while most white wines are fermented only as juice. When you take a sip of red wine and feel that velvety, plush, or silky mouthfeel that coats your tongue and teeth, those are tannins! They are incredibly useful to build texture, acidity, and structure. If done well, tannin flavor will not overwhelm the wine, but if the tannins are too high or too young, the taste and texture can be unpleasant.