question about tannins in pomegranate wine

[BernardSmith]

I started a small batch of pomegranate wine last year and opened a bottle last night. My wife and I like the body and the flavor and the relative sweetness (gravity is about 1.000 and the wine is about 11.5 %ABV) but there is a "dryness" or a "puckeriness" we can feel on the inside of our lips and I think that this is due to tannins. Is there any simple way to reduce the tannins in this wine? Will they naturally reduce over time (I bottled the wine in February)? Is this something that we can do nothing to reduce?
Thoughts? Thanks.

 

[Turock]

Gelatin will remove a quantity of tannins roughly equivalent to its own weight. You'd have to uncork all the bottles to do this. If you want to attempt it, PM me first and I'll give you directions on how to do it.

However---here's a little back-story that might help. One year, we made a small quantity of paw paw wine and bottled it in half bottles. After 1 year, it was astringent. We "lost" one of the bottles in the wine racks and found it when the bottle was 3 years old. It was SO smooth and non-astringent and if we had known that, we would have let it ALL bottle age for the 3 years. So maybe just setting it aside for a year or so will resolve the problem, as long as it's not way TOO astringent. Long-term bulk aging often resolves bitter or astringent components in the wine.

 

[BernardSmith]

Thanks Turock, I am happy to let these bottles sit for a couple of years or more, after all, the half dozen bottles I have are not knocking on the door asking for rent. The amount of "excess" tannins seems to be very small and given the overall mouthfeel and flavor waiting for the sharp edges to smooth out would seem to be a good option.

 

[Turock]

Since the wine doesn't seem to be way over board on tannin, I agree too that more aging would probably resolve the issue.