Tannat

  • Aromas and Flavors:  raspberry, blackberry, dried fruit (rasin) or smoky and leather if oak aged
  • Notable for its very high tannins, (due in part to its thick skins) and deep red color
  • Usually high in alcohol
  • It is a late ripening variety and is thus suitable for warmer areas
  • Considered the “national grape” of Uruguay (where it is also known as Harriague) and accounts for about 1/3 of its total wine production
  • Normally found in the Basque-influenced regions of France near the Pyrénées (most notably in the tiny appellation of Irouléguy)
  • One of four grapes whose wine is blended to make the full-bodied red wine known as “Madiran” (others are Bouchy, Courbu and Pinenc)
  • Also grown in Argentina, Australia, Brazil and in Italy’s Puglia region where it is used as a blending grape
  • Often blended with Cabernet Sauvignon, Cabernet franc
  • Blending with other varietals softens the wine (or micro-oxygenation used)
  • Micro-oxygenation introduces controlled amounts of oxygen into the wine during and after fermentation (effect is to simulate the positive aspects of extended barrel aging)
  • In the vineyard, it is not prone to overproduction and its berries have thick skins, which make it resistant to powdery mildew and botrytis
  • In 1990, Madiran winemaker Patrick Ducournau experimented with adding controlled amounts of oxygen aeration into Tannat while fermenting (developing the modern winemaking process of micro-oxygenation)
  • Tannat varietal wines wines are also very high in polyphenols (the good chemicals in wine that keep your heart healthy)
  • The wines are highly recommended by researcher Roger Corder who has recently written the highly acclaimed book The Red Wine Diet
  • Ideal with grilled and broiled red meats, lamb, chicken, and roast duck and also goes with strong and well matured cheeses