Tannins vs Oak: What’s the Difference
If you’ve ever tasted a wine and thought, “This feels dry,” or “This tastes kind of woody,” you’ve already encountered tannins and oak — even if you didn’t have names for them yet. They often show up together, especially in red wines, which is why they’re so commonly confused. But tannins and oak are not the same thing, and understanding the difference makes wine much easier to interpret. Once you can tell which one you’re noticing, a lot of wine descriptions suddenly start to make sense.
What Are Tannins?
Tannins are a natural part of grapes. They come from grape skins, seeds and stems. Tannins create a dry, gripping sensation in your mouth. The feeling that makes your gums feel slightly rough or your mouth feel less juicy after a sip.
A helpful way to recognize tannins:
they’re something you feel, not something you taste
they show up more clearly after you swallow
If you’ve ever had strong black tea and noticed that drying feeling on your tongue, that’s tannin at work.
What Is Oak and What Does It Do?
Oak is not part of the grape. It’s a winemaking choice. When a wine spends time in oak barrels, the wood influences the wine by:
adding flavor (like vanilla, spice, toast, or smoke)
softening texture
making the wine feel rounder and richer
Oak affects both how a wine tastes and how it feels, but it does so differently than tannins. If you want a deeper look at this process, our post How Oak Aging Changes Wine explores it step by step.
The Key Difference
Here’s the cleanest way to think about it:
Tannins = structure
Oak = seasoning
Tannins give a wine backbone and grip. Oak adds polish, warmth, and additional flavor. They can work together beautifully but they’re doing different jobs.
How Tannins and Oak Show Up When You’re Tasting
When you’re trying to tell them apart, focus on where you notice each one. You might be noticing tannins if:
your mouth feels dry after swallowing
your gums or tongue feel slightly rough
the wine feels firm or grippy
You might be noticing oak if:
you smell vanilla, spice, toast, or smoke
the wine feels smooth or rounded
the wine tastes richer than expected for the grape
It’s very common to notice both at the same time — especially in wines like Cabernet Sauvignon. If you’re still getting comfortable identifying these sensations, our guide How to Taste Wine walks through what to notice in the glass in a simple, approachable way.
🍷 Why They Often Appear Together
Many bold red wines naturally have higher tannins. Oak aging is often used to:
soften those tannins
balance structure
add complexity
That’s why tannins and oak are frequently discussed together — not because they’re the same, but because they interact. In wines like Cabernet Sauvignon or many Tuscan reds, tannins provide strength while oak smooths the edges.
What This Means When You’re Choosing Wine
Understanding this difference helps you read labels, menus, and tasting notes more clearly. If a wine is described as:
“grippy” or “firm” → you’re likely dealing with tannins
“toasty” or “vanilla-forward” → oak is playing a role
“smooth but structured” → probably both
This also explains why two wines made from the same grape can feel very different.
How to Notice the Difference Over Time
You don’t need to analyze every sip — just start noticing patterns. When logging wines in Somm Scribe, pay attention to:
whether the dryness comes from structure or flavor
how smooth or firm the wine feels
what stands out more: grip or richness
Over time, you’ll naturally learn whether you prefer more structure, more softness or a balance of both. That awareness is far more useful than memorizing terminology.
Why This Matters at the Table
Tannins and oak also affect how wine behaves with food.
Tannins tend to pair well with richer, savory dishes
Oak often complements roasted, grilled, or smoky flavors
When wine and food share similar weight and intensity, everything feels more harmonious which is why these elements matter beyond the glass.
Bottom Line: They’re Different
Tannins and oak are often talked about together, but they play very different roles. Tannins shape how wine feels. Oak shapes how wine tastes and smooths that structure Once you can separate those ideas, wine descriptions become clearer, buying wine becomes easier, and tasting becomes more enjoyable. And that’s exactly what learning wine should feel like.
