1. Wine Texture Characteristics – Tannin, Oak, and Body
Chapter 7
Wine Texture Characteristics – Tannin, Oak, and Body

2. Chapter 7 Outline
Aperitif: The exemplary nature of a symbiosis between dishes and Cognacs.
Textures in Wine
Tannin
Mouth-feel Wheel
The Impact of Oak
Overall Wine Body
Maturity, Micro-Oxygenation, and Other Factors

3. Chapter 7 Key Concepts Smooth to rough mouth-feel continuum
“Bigness” in wine – alcohol and other factors
A reverse marinade – oak
Definitions and descriptions of body

4. The Key Texture Elements in Wine
Primary wine texture areas: a feeling of lightness or richness, a feeling of smoothness or roughness, and the impact of temperature.
Texture can be described as: body, power, astringency and structure.
The primary wine texture considerations in the paring process are defined as an evaluation of: tannin level, level of alcohol, presence and level of oak, and an overall feeling of body.

5. Additional Wine Characteristics that provide a Sense of Texture
Additional characteristics to tannin and alcohol level that could provide a sense of texture might be:
oak,
extract,
maturity,
micro-oxygenation,
and overall body/ sensation of body (ranging from thin, light, moderate, full, or heavy).

6. Tannin
This astringent sensation can be described as a puckery feeling in the mouth.
A defining factor in where a wine falls on the smooth (soft) to rough (hard) continuum.
Primarily based on the type of grape used, but also length of soak during winemaking, aging in wood, and the age of the wine itself.

7. Tannin (2)
Residual sweetness in wine lessens the perception of astringency, while sourness in wine heightens its perception.
Highly tannic wine provides a gripping mouth-feel and a coarse textural feeling.
Many food textures block the taste buds and make the impact of tannin less than desirable.

8. Is Tannin an Element in White and Red Wines?
White wines generally have little or no tannin.
When tannin is present in white wine, it is usually imparted during the aging process from newer oak barrels.
Red wines made from thicker-skinned grapes generally have the most tannin.

9. Key Factors Driving Alcohol Levels in Wine
Warmer growing regions create riper grapes, which contain a higher level of sugar content.
During the fermentation process this higher sugar content converts to higher alcohol and ultimately to a ‘bigger’ feeling of body in the finished wine.
Table wines contain somewhere between 7 to 15 percent alcohol
Fortified wines contain somewhere between 17 and 22 percent alcohol.
A noticeable difference in light, moderate and high alcohol wines can be found by assessing the warming sensation in the mouth.

10. Ascending Tannin Fabric References for Tannin and Alcohol Levels
Value
Band
Tannin Sensations
Alcohol
Level
0-2
Silk
less than 7%
2-4
Velvet
7%-9%
5-6
Suede
10%-12%
7-8
Corduroy
12.5%-14.5%
9-10
Burlap
15% or higher

11. The Impact of Oak
The addition of oak in wine can be thought of as a brining technique or reverse-marinade for wine.
Oak barrels provide a solid agent that imparts flavor, color, aroma and body to wine.
The wine maker may use oak during the fermentation and aging process.
Oak has a great effect on the texture of the finished product.

12. The Impact of Oak (2)
When attempting to identify oak, wines are usually categorized as having little, moderate, or heavy oak character.
Traditionally, New World wines have tended to have a stronger oak than many Old World wines.
An indicator of oak aging is price.
Aging in oak reduces the acidity level in white and red wines.
Oaked wines work well with high “texture cooking methods”.

13. Overall Body of Wine
Tannin, alcohol, oak, extract, sugar and other elements work together to create a feeling of body in wine.
Extract is basically particles of fruit that remain suspended in a finished wine.
A definition of body refers to the consistency or viscosity of wine that is derived through tactile sensations in the mouth.
It provides an impression of weight, size and volume in the mouth.
Body style in wine and food is an important factor for creating a synergistic relationship with food.

14. Levels of Overall Body in Wine
Thin: Lacking in body – devoid of tannin, low in alcohol and no oak.
Skim Milk and some Riesling, Chenin Blanc, Gavi, Fendant, and some sparkling wines. Value band of 0-2.
Light: Agreeably light in body with relatively low tannin, alcohol and oak.
1% or 2% Milk and Semillon, Sauvignon Blanc, Gewurztraminer, no oak Chardonnay, Beaujolais Nouveau. Value band of 2-4.
Moderate: Body that is identifiable in an intermediate level with sufficient amounts of tannin, alcohol and/or oak.
Whole Milk and Pinot Noir, oaked Chardonnay, no oak Barbera. Value of band of 4-6.

15. Levels of Overall Body in Wine Continued (2)
Full: Body in which elements of tannin, alcohol or oak are unmistakably identified and with much emphasis. A feeling of big, and bold body and structure.
Half-and-Half and Cabernet Franc, Zinfandel, Syrah, Merlot, and oaked Chianti. Value band of 6-8.
Heavy: A very robust and rich body with high tannin, high alcohol, heavy oak and an unmistakable feeling of strong, heavy texture.
Whipping Cream and some Cabernet Sauvignon, Barolo, Port, Late Harvest Zinfandel, Cabernet Franc Ice Wine. Value band of 8-10.

16. Aging Wine
The length of time that wine has been aged in the bottle has a substantial impact on its texture.
During the aging process, tannins become smoother and less harsh.
Most premium red wines will improve in flavor, bouquet and smoothness as they age.
Light, high temperatures, and air are all potentially harmful when aging wine.

17. Other Factors that Impact Tannin
Most New World wines are formulated to be ready to consume immediately.
A recent trend in New and Old World wines is to use micro-oxygenation to obtain softer tannins and easier drinking in young wines.
Another method of lowering tannin levels in younger wines is the practice of early harvest in warmer climates.

18. Chapter 7 Lagniappe “Something extra”
Wine Tannin, Body and Prickling

19. Tannins The term tannin is derived from the leather industry.
Plant extractions were used to create a reaction with animal hide and produce leather.
Most of the compounds used to create tannin in wine are contained in the grape skins.
Tannins are responsible for the drying or puckery sensation of red wine.

20. Extraction Rate
The extraction of color and tannin is derived by the length of skin contact.
Color pigments are extracted faster than tannin molecules.
Tannin will continue to be extracted for as long as the wine is in contact with the skin.

21. Skin Contact Treatments
No skin contact = immediate separation creating blanc de noir and blush wines.
Short skin contact = a few hours to 24 hours prior to fermentation. May be called rosé in color and style.
Long skin contact = during fermentation and can last from 3-4 days (light red wine), days (common amount) and even 4-5 weeks for powerful, age worthy, tannic red wines.

22. Varietal Color and Tannins
Some grapes have intense tannic and color characteristics: Carignane, Petitie Sirah, Cabernet Sauvignon, Zinfandel, etc.
Some are less tannic and color intensity: Dolcetto, Gamay, Lemberger, Pinot Noir, etc.
Color can vary from one season to the next depending on growing season and ripeness.

23. Carbonic Maceration
A technique to produce softer red wines with good color and varietal aromas.
A fermentation process that uses natural enzymes in berry cells to transform sugar in grapes to ethanol.
The grapes are placed in a tank, uncrushed with stems. The tank is filled with C02 gas during the process to decrease oxygen contact.

24. Carbonic Maceration (2)
After several days, the grapes are pressed and left to finish fermentation to desired dryness.
This process is used primarily in France (Beaujolais Nouveau) but sometimes used in North America with Pinot Noir grapes to maximize aromas.

25. Blending Blending wine press runs is done for a variety of reasons.
It can be done to overcome deficiencies, defects, create better balance and enhance complexity.
High concentrations of tannins, high pH, volatile acidity and flat tastes can be addressed through blending.
Blending can be done before fermentation or at any stage thereafter.

26. Tannins and Astringency
An astringent sensation can take up to 15 second to be detected initially in a wine.
The sensation is not localized in one area of the mouth.
The perceived intensity will increase after repeated sampling of a wine or carryover to wines that follow.
Expects disagree as to whether astringency should be based on the first taste or after several samplings.

27. Additional Reading
Jackson, R.S. (2000). Wine Science. San Diego, CA: Academic Press.
Margalit, Y. (2004). Concepts in Wine Technology. San Francisco, CA: The Wine Appreciation Guild, Ltd.