What impact do tannins have on the mouthfeel of wine?

Tannins play a significant role in the mouthfeel of wine, primarily by contributing to a drying sensation. This effect occurs because tannins are polyphenolic compounds that bind with proteins in the saliva and the tissues of the mouth. As they do so, they create astringency, which is often experienced as a drying or puckering feeling. This characteristic is particularly noticeable in red wines, which generally have higher tannin levels than white wines.

Understanding this impact is essential for wine appreciation and food pairing, as the presence of tannins can influence how a wine interacts with various foods. For example, tannic wines often pair well with fatty foods, as the astringency balances the richness of the dish.

In contrast, the other options do not accurately describe the effects of tannins. While they do not create a soft, smooth texture or enhance sweetness, they also do not lower acidity directly but can influence the perception of acidity in the overall structure of the wine.