What Are Tannins, Acidity, and Body in Wine? Simple Guide for Beginners

Confused by wine terms like tannins, acidity, and body? This beginner-friendly guide breaks it down with science, analogies, and zero snobbery. Discover your ideal wine today.

If you’ve ever found yourself nodding along blankly while someone describes a wine as having “tight tannins”, “bright acidity”, or a “full body”, you’re not alone. Wine lingo can feel exclusive — but it doesn’t have to be. In this post, we’ll demystify the terms tannins, acidity, and body in wine, using a bit of science, a lot of clarity, and zero pretentiousness.

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What Are Tannins? The Drying Agent

Tannins are naturally occurring polyphenols found in grape skins, seeds, stems, and oak barrels. From a molecular chemistry perspective, tannins bind with proteins in your saliva, creating that familiar dry, astringent feeling — a bit like drinking over-steeped black tea.

Tannins contribute to structure and longevity in wine, rather than flavour. High-tannin wines like Cabernet Sauvignon, Nebbiolo, or Syrah tend to feel firmer or more grippy. In contrast, lower-tannin wines like Pinot Noir or Grenache are softer and easier on the palate.

If you enjoy: Dark chocolate, Strong black tea, or Walnuts —
Then try: Wines high in tannins. They offer a similar complexity and dryness you’re already into!

Acidity in Wine: The Zing That Balances

Acidity in wine comes mainly from tartaric, malic, and citric acids — organic acids naturally present in grapes. From a chemical standpoint, these acids maintain pH balance, act as preservatives, and give wine its refreshing quality.

Acidity makes wine feel bright, crisp, and mouth-watering. It helps balance sweetness, elevates flavours, and pairs beautifully with food. Wines like Sauvignon Blanc, Riesling, Assyrtiko and Chianti are known for their zesty, high-acid profiles.

If you enjoy: Lemonade, Green apples, or Yoghurt-based dishes —
Then try: High-acid wines. They deliver that same tart, cleansing lift you like.

Body: The Weight of Wine

A wine’s body refers to its overall mouthfeel — how heavy or light it feels, much like the difference between skimmed milk and full-fat cream. Body is influenced by factors like alcohol content, residual sugar, tannins, and even serving temperature.

• Light-bodied wines (e.g. Pinot Grigio, Gamay): delicate, crisp, and refreshing.
  
• Medium-bodied wines (e.g. Merlot, Chenin Blanc): balanced, versatile, food-friendly.
  
• Full-bodied wines (e.g. Shiraz, oaked Chardonnay): rich, warming, and intense.

If you enjoy: Whole milk, Creamy sauces, or Thick smoothies —
Then try: Full-bodied wines. They offer that same richness and weight.

Why This Matters

Understanding these three elements — tannins, acidity, and body — will help you choose wines that genuinely suit your taste, rather than relying on obscure labels or expensive price tags. You don’t need a sommelier badge or a cellar full of vintage bottles — just a bit of curiosity and the confidence to try.

So next time you’re browsing for wine, trust your own palate. Whether you like bold and bitter or light and zingy, there’s a wine for that — and now, you’ll know how to find it.