Do you enjoy the taste and smell of red wine, but can’t stand the dry sensation and bitter aftertaste it leaves in your mouth? You’re not alone. It is estimated that around one quarter of the population possesses heightened sensitivity to bitterness. Those with sensitive palates tend to harbour aversions to red wine as well as other bitter foods and beverages such as coffee, dark chocolate, kale, or even a strong cup of tea.

It’s common for those with a sensitive palate to stick to white wines.

Crisp and clean, whites are seen as more approachable. Here at Witches Falls Cellar Door, many tasters will refuse to try any reds whatsoever – perhaps citing a prior disappointing experience with a budget bottle of house red at the local pub. But the breadth and diversity of red wines on the market today is truly astounding. I believe there’s a red out there to suit almost any palate and convert even the staunchest white wine devotee.

To better understand how to pick wines that align with a sensitive palate, we need to understand where those bitter and astringent qualities come from. In red wine, they are the result of naturally occurring polyphenol molecules called tannins. Tannins are found in high concentrations in a grape’s skin and seeds. White wines are essentially tannin-free as its grape juice is separated from the skins, seeds, and stems early in production. By contrast, red wines are produced by letting grape juice steep alongside the skins and seeds (and sometimes stems). This process is called maceration and is important for imparting a wine with flavour, texture, colour, body, and antioxidants.

When searching for a low-tannin red, there are a couple of things to keep in mind. First and foremost, look for what grape varietal(s) have been used. Secondly, try to gather information about how the wine has been aged, processed, and stored.

Grape varietals with naturally thicker skins and large seeds – such as Cabernet Sauvignon – have the potential to produce full-bodied, high-tannin wine. But if you’re after a low-tannin wine, red grapes with thinner skins – for example Pinot Noir, Gamay, or Garnacha – will contain fewer tannins. They often boast a softer mouthfeel and more delicate body.

Maceration length – i.e., the period of time that grape juice is exposed to phenolic materials (grape skins, seeds, and stems) – will also influence tannin levels. A shorter maceration time typically imparts fewer tannins, however recent studies suggest employing a technique called “extended maceration” will decrease levels of small-molecule polyphenols that cause the most bitterness while increasing overall tannin levels, resulting in a smooth & silky red.

Keep in mind that tannins are also found in the oak that is used to create wine barrels. Brand new oak will impart the highest level of tannin to the wine stored within, whereas seasoned oak will impart fewer tannins and only a subtle hint of woodiness.

Now that you’re full-bottle on tannins, the next step is to get out there and try something new! Will you be the next red wine convert?

Cheers,
Alexandra Douglas
and the Witches Falls
Winery Team