A lot of wines have high tannin contents. Here's a pretty interesting article on them: http://www.wisegeek.com/what-is-tannin.htm
Also, I was talking to my LHBS owner awhile back about tannins and how they could possibly be utilized to make better, more complex beers. He said that the tannins that come from barley and other grains don't necessarily have the same qualities as those that come from grapes, and that generally they were only detrimental to the flavor of beer.
As a caveat though, when I was starting out, I mashed a beer at 190*f. At first the tannic quality was overpowering. But with time, it turned into a phenomenal beer. Whether that was due to the maturation of the tannins or the other compounds in the beer, I cannot say.
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