🏆 TOP 5 🏆 Tannic and digestible, fabulous reds

There was a time when red wines were all about bodybuilding. Tannins galore, a reinforced concrete structure, enough to tan your palate like a day at the beach in the blazing sun. To be good, the red had to have structure, "thigh" as my grandfather used to say.

In short, this kind of red was strong, virile, the kind to scour your gums. Robert Parker, the king of wine critics, even made it his hobbyhorse. Tannin was the king, the boss, the master of the world!

But times are changing. Today, we prefer cooler, more zen wines, more "infused" as the wine merchants say. Less brutal extraction, better tannins, powerful wines that are easier and quicker to drink, but which still have character (let's not kid ourselves). In short, today we want more good, powerful, and heavy wines!

But what are these famous tannins? 🤔

Basically, it's a substance that comes from the seeds and especially the skin of the grape. It gives the wine its "robust" side and allows it to age well. Some grape varieties are richer in tannins than others. Cabernet Sauvignon, Malbec, Syrah, Mourvèdre, Pineau d'Aunis, all these beautiful wines have thick skin and the tannins that go with it.

How do you extract these tannins? 🧪

During maceration, when the grape juice soaks with the skins. The more you stir, the more tannins you extract. It's a bit like making tea: the longer you let it steep, the stronger it gets.

So, tannins or no tannins? 🤷

Well, it depends. If you like wines that hit you on the palate, go for tannic wines. They're perfect with red meats and dishes with sauce, but not with strong cheeses, but that's another debate!