Wine Components Masterclass: Tannins

Following the incredible response to our Acid Masterclass last year, Liquid Art is excited to present the second installment in our Wine Masterclass Series.

These Masterclasses take a deep dive into the major building blocks of wine, helping students level up their wine knowledge one essential component at a time. Rather than learning about wine broadly, we’ll spend an evening mastering one of its most important—and most misunderstood—elements.

This time, we’re exploring tannins.

Why do some wines leave your mouth feeling dry? Why do bold reds seem to soften with age? Why does a steak make a Cabernet Sauvignon taste smoother?

Through guided tastings and practical demonstrations, you’ll discover where tannins come from, how they influence a wine’s structure, texture, and aging potential, and how grape variety, winemaking, and oak all shape the tannins you experience in your glass.

We’ll also cover practical techniques for managing tannins, from decanting and serving temperature to choosing the right glassware, before finishing with one of wine’s greatest secrets: why the right food pairing can completely transform a high-tannin wine.

By the end of the evening, you’ll be able to:

• Recognize and describe tannins with confidence.
• Understand where tannins originate in the vineyard and winery.
• Predict which wines are likely to have higher or lower tannin levels.
• Use simple techniques to manage tannins in the bottle and in the glass.
• Pair tannic wines with foods that create exceptional dining experiences.

Whether you’re building on last year’s Acid Masterclass or joining us for your first Masterclass, you’ll leave with a deeper understanding of one of wine’s fundamental components—and another important step toward tasting wine like a professional.