Home > wine quiz > Weekly Wine Quiz #40: Wine Basics 101 – Tannins

Weekly Wine Quiz #40: Wine Basics 101 – Tannins

December 8, 2012 Leave a comment Go to comments

It is Saturday, therefore it is time for the next wine quiz. And I have to honestly admit, my mind couldn’t settle on anything particular – “how about this? Nah… and what about that? Nope.. but then… Nope again”.

After not being able to resolve that in any reasonable amount of time, I have to proceed with something very plain and simple.

Today’s quiz relates to one of the basic characteristics of wine, tannins, and it consists of three questions:

Q1: What is tannins?

Q2: What are the sources of tannins in wine?

Q3: Name at least two other food items which cause effect similar to tannins in wine.

Have fun and good luck! Cheers!

  1. December 8, 2012 at 4:37 pm

    Tannins are polyphenols that occur in mostly red wines. They come primarily from the skins, seeds, and stems of the grapes, but some tannins can also be introduced by the oak barrels (particularly if it is new wood). Tannins also exist in tea and in a few other beverages (certain fruit juices and even beer). Dark chocolate also can contain tannins.

    • talkavino
      December 8, 2012 at 5:13 pm

      Thanks for playing! Answer is coming on Wednesday!

  2. December 8, 2012 at 4:46 pm

    Q1: Tannins are a kind of polyphenols that are responsible for the astringent and sometimes bitter taste of red wine: with aging, tannins polymerize (i.e., their molecular size increases) and this leads the bitter feeling to subside, so in older red wines the tannins’ astringency is perceived more than their bitterness. Although to a lesser extent that their “relatives”, the anthocyanins, tannins also affect the hues of red wines.

    Q2: Tannins are contained in grape seeds and in the stem (so they are present in discernible quantities only in red wines, not white wines). Tannins are also contained in the wood of the barrels that are used for aging wines: this kind of tannins is gentler than those naturally occurring in grapes.

    Q3: Hm, I could think of persimmon and unripe bananas? Or even unsweetened tea. Whatever gives you that mouth-drying feeling that is typical of astringency.

    Fun s usual!
    Take care

    • talkavino
      December 8, 2012 at 5:13 pm

      Glad you like it and thanks for playing!

  3. December 8, 2012 at 4:48 pm

    Ha! This time you beat me to the finish line! 😉
    Like a true cyclist – I’ve never been even a passable one, I’m afraid… ;-D

  1. December 12, 2012 at 12:30 pm

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