Before I launch into my information about gum arabic and related products, do take a minute to think that gum arabic may not give you the result you’re looking for. Gum arabic can smooth out the perception of tannins in some wines, but I’ve found that sometimes it can make the problem seem worse. If gum arabic doesn’t solve your problem, you may want to consider protein fining, which will remove tannins, not just mask them. Proteins have been used in winemaking since time immemorial. Egg whites, milk, animal gelatin, and yes, even the infamous bull’s blood, have been used in winemaking for centuries (though no one uses blood anymore as far as I know). The protein molecules adhere to excess tannin in the wines and then fall to the bottom of the container as sediment, essentially sweeping the tannins from the wine. The wine is then racked off the sediment and hey presto, the resulting wine is clarified and carries less of a tannin burden. When done right, the wine is softer, rounder and more approachable. I find that
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