Truth behind tannins

In wine circles, the term tannins is often used to describe a given wine.

Tannins are basically the "pucker power" of wine, and are derived from grape skins and seeds. The longer a wine is aged in oak barrels, the more defined the tannins become. Because red wines typically remain in contact with grape skins longer and are aged longer, the tannins are typically stronger.

As wine ages, tannins become softer or less distinct. Therefore, younger wines with less tannin should be consumed early, while wines with higher tannin levels can be shelved and enjoyed after a couple of years.