Mastering Wine: What are Tannins in Wine?

[@Wolfgore]

My god, thank for actually presenting good, easy to understand information about this particular subject. I just clicked through three videos before this because the hosts where immediately over the top with fake energy in there openers. Honestly it was weird and it came across as really disingenuous given the sort of eloquence that is typically associated with the subject matter, that being wine culture. Anyways, I just got really high and I digress. Thank you for getting to the point and even more so for being yourself and acting like an actual person in the video. Liked and subscribed

[@JackyBlisson]

Oh wow, thanks so much for your very kind words. My main goal with this wine education channel is to breakdown seemingly complex wine topics and make the subjects easier to understand. Your comments are really appreciated!

[@wfqsfg]

Interesting. I always wondered why a dry red wine always tasted even better with a steak. When I was in college my GF and I ordered red wine with our dinner. It was difficult to drink (we were young). When we got our diner (steak), it tasted phenomenal. That was 40 years ago. My palate has matured thankfully.

[@JackyBlisson]

Glad to have shed some light on the matter! Thanks for watching.

[@juliecrossman2456]

thanks for this video, i was thinking about tannins all wrong before. i get it now ;) thanks Jacky!

[@JackyBlisson]

Thanks Julie! What a nice comment. Glad to help.

[@l.d.9903]

Wow! I'm so glad I found your channel! Thank you so much for the detailed information.

[@JackyBlisson]

Thanks so much for the kind words! I love sharing my wine knowledge and appreciate knowing that it is useful and interesting to you. Feel free to share with friends (and subscribe to catch all my weekly episodes).

[@jennifergibson2867]

Great, great explanation. Thank you.

[@JackyBlisson]

Thanks Jennifer! Happy you liked it.

[@lilymcalister1825]

Why do people add tannins? I understand about them adding to a wine over 10 years but is it worth adding? Are there other reasons to add tannins? Please understand that I am quite new to wine making and I am learning and thanks to good wine channels like yours and others, I'm learning lots...(and still lots to learn. Thank you so much.) Lily

[@JackyBlisson]

You can add tannins to give red wine more structure on the palate. However, added tannins rarely taste/feel very hamonious (well integrated) on the palate. They work better on fuller bodied wines.

[@lilymcalister1825]

@@JackyBlisson Thank you so much. So if it is something to add, it would probably be to a nice full bodied red wine that will be aging for about 5 to 10 years probably. I just made a delicious cherry wine ( my first red wine) and I am sooo surprised at how nice it turned out. Honestly, I think I am in shock!! Lol! I will learn more about tannins thanks to you! Thank you for replying. I am really loving learning about wine making. It is very exciting to me. Happy Holidays to you and your family! Cheers!!💜🌹🍷

[@bahuay]

Elinize saglik.

[@WineScribble]

Such a fantastically informative video. An excellent overview of tannins in wine that is both scientifically accurate and very accessible. Also, I enjoyed the scientist look very much! That made me smile big time! :-D

[@JackyBlisson]

Thanks so much for watching. I had fun making it. Tannins are a hard concept to get your head around so I wanted to (hopefully) simplify them for people.

[@BlackFaceTrudeau]

Great video! Short and concise. Could you make a "live" tasting of "JT Château de Nages 2014". I tasted it and fell in love! Although a bit young, (I poured it in a carafe 1/2 an hour) it is pretty spectacular. And it's bio! Would love to know what you think. Thanks!

[@JackyBlisson]

Thanks Bilbo! I would be happy to. I just have to find the wine. It doesn't seem to be in stock in any of the stores near me. I will see what I can do though. Château de Nages does indeed make some solid wines. I have never tried this particular cuvée.

[@tomyanno972]

Thank you for the video...unfortunately I still don’t get it. My science grades were far worse than yours, I’m sure!

[@JackyBlisson]

It is a tricky topic. Essentially you just have to imagine tannins as a molecules found on the skins, stems and seeds of grapes that give a drying, sometimes astringent or bitter sensation to wines that ferment in contact with them (ie. on their skins - like red wines and skin contact whites).