Everything about tannin, particularly in terms of the wide range of red wine grapes grown in Lodi

Tannin is a major sensory attribute of red wines. Like the important role acidity plays in all the variations of white wines, sparkling wines and rosés, the factor of tannin content varies among all the red wines of the world. 

Differentiations among red wines depend primarily upon the grape variety from which the wines are made; and since many red wines are, in fact, blends of different grapes (in the U.S. "varietal" wines can be labeled by a single grape variety if at least 75% of the wine consists of that grape), tannin levels can vary depending upon the virtually endless variations of red wine blends produced around the world.

Technically, tannin is a class of biomolecule found primarily in seeds of grapes, but also in skins and, if included, stems. Since red wines derive their color from the pigments (i.e., anthocyanins, also important for extraction of flavonoids) in the skins of black skinned grapes, they are typically made by fermenting complete with skins and seeds; thereby extracting tannin which, together with pigments, are collectively referred to as phenolic content...

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