What Are Tannins in Wine? A Simple Guide (and What to Drink If You Don't Like Them)

Ever taken a sip of red wine and felt your mouth go dry? Perhaps your teeth felt a little furry, and you decided red wine probably wasn’t for you.

That feeling is usually down to tannins. And if you’re not a fan, you don’t have to write off all red wine just yet!

What exactly are tannins?

Tannins are natural compounds found in grape skins, seeds and stems. Wine can also pick up tannins from the oak barrels used to age it.

They’re particularly noticeable in red wine because the juice spends time in contact with the grape skins during winemaking - this is what gives the wine the colour, feel, complexity...

The easiest comparison? Strong black tea. That drying feeling it leaves in your mouth is tannins at work.

What do tannins do in wine?

Tannins help give wine its structure - part of how it feels in your mouth - and can help it age.

In some wines, they feel firm and quite drying. In others, they feel softer and smoother.

And that drying sensation isn’t the same as a wine being “dry”. When we describe a wine as dry, we mean it has very little sugar left in it. A red can be dry without making your mouth feel particularly dry. Confusing, I know!

What should you drink if you don’t like tannins?

My advice is to start with reds that tend to have lower tannins, then explore from there. You don’t need to learn to love the biggest, boldest bottle on the shelf.

Pinot Noir: a lovely place to start

Pinot Noir generally has lower tannins, with flavours such as cherry, raspberry and strawberry.

It’s a good grape to try if you find some reds too intense or drying. My Wild Folk Nouveau Pinot Noir is one to explore if you’re looking for a lighter style. It's a natural wine so it's free from added sulphites and preservatives - one of my personal faves at the moment!

It's lovely chilled too which I think makes it accessible to those of you want to enjoy reds but have struggled so far.

Try Pinot Noir with roast chicken, pork or mushroom dishes.

Gamay: fruity and approachable

If you haven’t heard of Gamay, you might know Beaujolais - the French wine region most closely associated with it. It's a lesser known grape but a really interesting one. My Aylesbury Estate QO5 Australian Gamay is well worth a try.

Gamay often makes fresh, juicy reds with red berry flavours and relatively low tannins. It’s another lovely starting point if you’re finding your feet with red wine. Again, it's great chilled.

Try it with a grazing board or roast chicken. 

Kindred Spirits Shiraz: something a little fuller

Prefer a red with more richness? Kindred Spirits Barossa Shiraz brings a fuller-bodied option into the mix.

Shiraz isn’t generally as low in tannins as Pinot Noir or Gamay, so I wouldn’t make it my first suggestion if you really dislike that drying feeling. But a fuller wine doesn’t automatically mean harsh tannins: ripeness and winemaking affect how they feel.

It’s an option to explore if you enjoy richer reds and want to move beyond the lighter styles.

Can food make a difference?

Yes! Tannic reds can feel less drying alongside food, particularly protein-rich dishes such as beef or cheese.

So a wine that feels a bit much on its own might be far more enjoyable with dinner.

Let’s find your kind of red

You don’t need to enjoy every style of wine. Knowing a little about tannins simply makes it easier to choose a bottle you’ll love.

Start with Pinot Noir or Gamay if you prefer a gentler red, and explore fuller styles when you fancy something different.

Still unsure? Get in touch — I’d love to help you find your kind of red. 🍷

Cheers, Amy x