Tannins
Astringent polyphenol compounds in red wine that create a drying sensation in the mouth and bind with meat proteins to soften both wine and steak.
Tannins are polyphenol compounds found in grape skins, seeds, stems, and oak barrels. They create the astringent, drying sensation in your mouth when you drink red wine — similar to over-steeped tea. In meat pairing, tannins are the magic that makes red wine and steak one of gastronomy's greatest partnerships.
Here's the chemistry: tannins bind with salivary proteins, causing that dry, puckering sensation. When you drink tannic wine alongside protein-rich meat, the tannins bind to the meat proteins instead of your saliva. Result? The wine tastes smoother, less astringent, while the meat tastes more flavorful. Both benefit.
Tannin Levels by Wine: - High tannin: Cabernet Sauvignon, Nebbiolo (Barolo), Tannat, young Bordeaux - Medium tannin: Merlot, Malbec, Tempranillo, Syrah - Low tannin: Pinot Noir, Gamay, Grenache
Matching Tannins to Cuts: - High tannin wines → high-fat cuts (ribeye, short ribs) — the fat provides ample protein for tannin binding - Medium tannin → medium-fat cuts (strip, sirloin) - Low tannin → lean cuts (filet, tenderloin) — aggressive tannins overwhelm delicate meat
Oak-Derived vs Grape Tannins: Oak aging adds its own tannins, plus vanilla and spice compounds. Heavily oaked wines have a broader, rounder tannin profile that works well with char-grilled meats. Unoaked wines have brighter, grippier tannins that pair with simpler preparations.
Practical Tip: If a wine tastes too tannic on its own, pair it with food — especially fatty, protein-rich food. Many wines that seem overly aggressive alone become perfectly balanced at the table.