Tannins are polyphenols in grape skins, seeds, stems, and oak. They create a drying sensation. High-tannin: Cabernet, Nebbiolo. Low-tannin: Pinot Noir, Gamay. Tannins love protein and fat in food pairing.
Tannins are polyphenols in grape skins, seeds, stems, and oak. They create a drying sensation. High-tannin: Cabernet, Nebbiolo. Low-tannin: Pinot Noir, Gamay. Tannins love protein and fat in food pairing.