Tannins, explained without the jargon

It's the word every wine list throws at you. Here's what it actually means, and why it matters for what you order next.

Tannins — the dry, gripping sensation on your tongue — come from grape skins, seeds, and oak barrels. They're most obvious in bold reds like Cabernet Sauvignon and Nebbiolo.

A high-tannin wine feels almost chalky against rich, fatty food. That's why steak and Cabernet are such a classic match: the fat softens the tannin, and the tannin cuts through the richness.

Tannins also soften naturally with age. A young Barolo can feel aggressive; the same bottle at 15 years old feels silky. If a red tastes too gripping now, it may just need time.