Tannins (or tannoids) are naturally occurring polyphenols. It is commonly found in the seeds, bark, wood, leaves, and rinds of fruits.
In the vino, the compound plays a role as a natural preservative. It causes a bitter taste in the mouth and along the sides of the tongue. From there, it makes the tongue feel dry.
Despite the good preservation of alcohol, tannoids do not help the drinker eat well. Beeswings make the drinker less appetizing than younger ones.
This substance in liquors depends on the type of grapes, the barrel, and the fermentation process. Therefore, each type will have a different concentration of this substance.
This article will put together a list of red wines without tannins. Read more and choose your taste-stimulating liquors.
Table of Contents
Top 8 Red Wines Without Tannins
Pinot Noir
Source: Wikimedia Commons
Pinot Noir is a red wine made from Vitis vinifera - the grape species commonly used in winemaking. This liquor originates from Burgundy, France.
Its name includes Pinot meaning "pine tree", and Noir meaning "black". Then, Pinot Noir indicates a cluster of black grapes like a pine cone.
Some areas are famous for this Pinot Noir, such as Oregon's Willamette Valley, South Africa's Elgin Bay and Walker Bay vino regions; Mornington Peninsula, Adelaide Hills, Great Southern, Tasmania, Yarra Valley in Australia; etc.
The tannin content in Pinot Noir is the lowest among red wines. This substance comes from the skins and stems of vine fruits used to make wine. In thick-skinned grapes, this content will be higher. However, Vitis vinifera has thin skin, so the tannoids content is negligible.
When young, Pinot Noir has aromas of red fruits such as cherries, raspberries, and strawberries. It tends to develop into more botanical aromas like the old ones, creating more complex flavors.
Barbera
Barbera originates from Italy and is made from the red grapes of the same name. This fruit variety ranks 3rd in the country, standing behind Sangiovese and Montepulciano.
Barbera is a prized red wine in Italy. It is highly acidic, low in tannins, and moderate ABV. It is perfect to pair with fatty foods like cheeses, meats, or truffle oil pizzas.
Because of its low tannoids, the taste is juicy. You may recognize the flavors of strawberry, raspberry, red cherry, black cherry, and blackberry.
Barbera is aged in oak berries. So, when this process has been for a long time, its taste will become more bitter due to the increased amount of tannins absorbed.
Schiava
Another vino fruit variety from the "boot-shaped" country, Italy, is Schiava. In some other countries, it is also known by Trollinger, Vernatsch, and Black Hamburg.
Schiava grapes have thin skins and low tannins. As a result, the liquor produced has a pale ruby color. Its taste has the sweetness of a red berry, violet, raspberry, bubblegum, and white pepper. Thanks to that, it is also called "cotton candy liquor".
Schiava has medium acidity, low tannoids and ABV. It is suitable for tea-time or served with pasta, pizza, white meat, and light cheeses.
Dolcetto
In Italian, Dolcetto means "little sweet one" - referring to the hills where this grape is grown. The Dolcetto variety is black and is widely grown in Northern Italy. Although it is susceptible to fungal diseases, it can be cultivated well at high or low temperatures.
The process of making wine from this fruit variety is tough. Each grape usually has three seeds, which are rich in tannoids. Then, Dolcetto only soaks for a short time to avoid becoming more bitter.
Dolcetto has low tannins and acidity. Its flavors are fruity with a bit of almond. It is only drunk for one or two years. But, professional winemakers have increased this period to 5 years and even longer.
Gamay
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Gamay has a super long full name: Gamay Noir à Jus Blanc (Black Gamay with White Juice). It is the name of a purple grape grown in the gardens of the West of France, especially the Loire Valley and Beaujolais.
The amount of tannin comes from the Gamay skins, so it is very low. The scents are as varied as berries, flowers, and even granite. They all depend on the winemaking process and recipe.
Gamay is not as popular as other ones of the same type. However, it has a high acidity combined with many different dishes. Light meats and cheeses, roasted chicken, salmon, pork, mushroom, pizza, etc.
Bobal
Bobal grapes develop well in the climate of Southern Spain. This fruit variety is drought tolerant and relatively late flowering. The grapes have tough and thick skins, rich in tannins and anthocyanins.
Bobal is a typical Spanish product. Its name means "cow" in Latin because the vino fruit, when planted, resembles the head of a bull. It has medium tannoids and high acidity. Bobal is also used to mix with other alcohols when enjoying.
The main flavors include blackberry, pomegranate, licorice, black tea, cocoa powder. A great accompaniment to Bobal is grilled chicken or chicken with orange sauce.
Cabernet Franc
Of the Cabernet wines, Cabernet Franc has the lowest tannins and is mid-range. This substance mainly comes from the seeds and stems, while the skin of grapes accounts for only a small amount.
Cabernet Franc is strawberry, roasted bell pepper, red plum, crushed gravel, and chili pepper. Due to its high acidity pairs well with foods such as meat, cheese, herbs, and vegetables.
Frappato
Frappato is a red, light-bodied grape grown throughout the southeastern part of Sicily. On this island, there is also the presence of the Nero d'Avola grape. Since then, the frequency of cross-pairing of these two varieties has also increased.
Like Bobal, Frappato is often mixed with many others, most commonly with Nero d'Avola. The amount of tannins in Frappato is low, while its pairing is medium-high. Therefore, the pairing is unsuitable for those who hate the bitter taste.
Frappato's main flavors are dried strawberry, pomegranate, white pepper, tobacco, and clove. With medium acidity, it is suitable for dishes made from pasta, risotto, chicken, pork, olive oil, etc.
Lambrusco
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Lambrusco has 6 different varieties and is distinguished by the growing regions in Italy. From them, the vintners have come up with eight liquors:
Colli di Parma Lambrusco
Lambrusco Grasparossa di Castosystemro
Lambrusco di Sorbara
Lambrusco Salamino di Santa Croce
Reggiano Lambrusco
Colli di Scandiano e Canossa Lambrusco
Modena Lambrusco
Lambrusco Mantovano
Grasparossa has the most tannoids, and Sorbara has the least. The above types of wine are all very low in this substance.
They all have high acidity and berry flavors. Food pairings are light meats and cheeses, roasted lambs or beef ribs, pizzas, or even confectionery.
Conclusion
Most red wines will have a higher tannin content than others. Because when brewing, vintners will also put in the skin, seeds, stem, and even the grape's stem. On the other hand, oak barrels will increase the bitter content.
Thus, red wines without tannins are often attributed to thin skins, seedless grapes, and short oak aging time. Hopefully, this article may support you in choosing the right liquor glasses for experiencing your meal.