Tannat vs. Aglianico

Tannat: From Basque Roots to South American Star Tannat’s story begins in the Basque country of southwest France, where it has long been the backbone of Madiran wines. Its name hints at the grape’s naturally high tannins, which give Tannat its signature structure and aging potential. In the 19th century, Basque immigrants carried Tannat to Uruguay, where it found a new home and identity. Today, Uruguay champions Tannat as its national grape, producing vibrant, fruit-driven wines that balance power with freshness. The grape’s adaptability has led to plantings in Argentina, Brazil, the United States, Australia, and beyond, each region lending its own twist to Tannat’s bold personality. Aglianico: Ancient Origins and Modern Reach Aglianico traces its roots to the sun-drenched hills of southern Italy, especially Campania and Basilicata. While legend links the grape to ancient Greece, modern research suggests it is native to Italy, celebrated since Roman times for its ability to produce structured, age-worthy reds. Today, Aglianico remains a cornerstone of Italian viticulture but has also begun to make its mark abroad. Winemakers in Australia and the warmer parts of the United States are exploring its potential, crafting wines that highlight Aglianico’s deep flavors and natural acidity. This expansion reflects the grape’s timeless appeal and adaptability to new terroirs.

In the glass, Tannat delivers a strikingly deep color and a bold, full-bodied presence. Flavors often lean toward black fruits like plum and blackberry, layered with notes of licorice, cocoa, and a touch of tobacco. The high tannin content gives Tannat its famously firm grip and dense, structured mouthfeel, yet in Uruguay, the style is often softer and more approachable, with vibrant fruit and balanced acidity. With time in the cellar, Tannat develops added complexity—think dried herbs, leather, and earthy undertones—making it a favorite for those who appreciate wines that evolve with age. Aglianico stands out for its powerful structure and depth of flavor, shaped by the sun and volcanic soils of southern Italy. In youth, it can be robust and chewy, with intense flavors of black cherry, plum, and dried fig, accented by hints of leather, earth, and smoky spice. The grape’s naturally high acidity and firm tannins give Aglianico impressive aging potential, allowing the wine to soften and reveal more savory, complex notes over time. Whether from Taurasi or Aglianico del Vulture, or from emerging regions abroad, Aglianico consistently delivers a wine that is both bold and refined, with a signature sense of place.

Tannat Food Pairings Tannat’s bold personality calls for dishes that can stand up to its structure. This grape’s high tannin content finds its perfect match in rich, protein-packed foods—especially red meats. Grilled steak, lamb chops, and roasted beef are classic partners, as their fat and protein help soften the wine’s grip while amplifying its dark fruit and savory notes. Tannat also shines alongside game meats like venison or duck confit, and it’s a natural fit for the smoky, charred flavors of barbecue. In Uruguay, Asado—a traditional barbecue featuring a variety of meats cooked over an open flame—remains the ultimate pairing, bringing out the best in both food and wine.

• Red meats: Grilled steak (especially ribeye), lamb chops, roasted beef
• Game: Venison, duck confit, wild boar
• Barbecue: Asado, smoked meats, hearty sausages
• Hearty stews: Cassoulet, beef stew, braised short ribs, oxtail
• Cheese: Aged cheddar, Gouda, Roquefort blue
• Vegetarian: Grilled Portobello mushrooms, lentil stew with olive oil or cheese

To elevate the pairing, consider adding ingredients that echo Tannat’s flavor profile—think black pepper, herbs like rosemary and sage, or sauces featuring dark fruits. While richer, fattier dishes are ideal, lighter or highly acidic foods can clash with Tannat’s intensity, so it’s best to avoid them for a harmonious meal. Aglianico Food Pairings Aglianico’s full body, firm tannins, and lively acidity make it a natural companion for hearty, flavorful fare. This wine pairs beautifully with grilled or roasted red meats, lamb shanks, and game such as wild boar and venison. The structure of Aglianico also stands up well to slow-cooked stews and braised dishes, like osso buco or traditional beef ragù. Its earthy, savory notes complement dishes featuring wild mushrooms and rich tomato sauces, while the wine’s acidity cuts through the richness, keeping each bite fresh.

• Red meats: Grilled or roasted beef, lamb, game meats
• Hearty stews and braises: Osso buco, beef stew, braised meats
• Pasta: Ragù Napoletano, truffle-infused sauces, eggplant ragout
• Cheese: Pecorino Romano, Parmigiano-Reggiano, aged Taleggio, Manchego
• Savory dishes: Wild mushrooms, meatballs in tomato sauce, pizza bianca with speck, Italian sausage

For the best experience, focus on dishes with enough protein and fat to balance Aglianico’s tannins, and let the wine’s acidity refresh your palate. Lighter fare may be overshadowed, so opt for robust, savory recipes that celebrate the wine’s depth and complexity.

Where Tannat is Grown

• Madiran, France: The classic home of Tannat, where the grape must make up 60-80% of the blend, producing deeply colored, structured reds with firm tannins and earthy complexity.
• Uruguay: Now the world leader in Tannat production, creating fruit-driven, approachable wines with softer tannins and vibrant acidity, especially in regions like Canelones, Maldonado, Montevideo, and Rocha.
• Argentina (Salta, Mendoza): High-altitude vineyards yield Tannat with bold fruit, herbal notes, and a spicy edge.
• United States (California, Texas, Oregon): Small but growing plantings, with styles varying by region.
• Australia (McLaren Vale, Barossa Valley): Produces full-bodied, spicy Tannat with ripe dark fruit and good aging potential.

Where Aglianico is Grown

• Campania, Italy (Taurasi): The most famous region for Aglianico, known for powerful, age-worthy wines with deep fruit and volcanic minerality.
• Basilicata, Italy (Aglianico del Vulture): Grown on ancient volcanic slopes, delivering bold reds with earthy, smoky, and spicy notes.
• Puglia, Italy: Aglianico is also grown here, though specific styles and blending practices vary.
• Australia (Riverina, McLaren Vale): Newer plantings highlight Aglianico’s acidity and dark fruit, showing promise in warm climates.
• United States (California, Texas, Arizona): Small but increasing plantings, where winemakers are exploring the grape’s structure and depth in sunny, dry regions.

Tannat and Aglianico are both bold, full-bodied reds with impressive structure, but each offers a unique experience depending on your taste and the occasion:

• Choose Tannat if you love deeply colored, robust wines with powerful tannins and a dense, grippy mouthfeel. Tannat is perfect for those who appreciate intensity, dark fruit flavors, and a wine that pairs beautifully with rich meats or barbecue. Its high levels of antioxidants and excellent aging potential make it a favorite for collectors and anyone seeking a wine that evolves over time.
• Choose Aglianico if you prefer reds with firm tannins, lively acidity, and layers of savory, earthy flavors. Aglianico shines with hearty Italian dishes, braised meats, and aged cheeses, offering a distinct volcanic minerality and the ability to age gracefully for decades. Its balance of power and freshness makes it ideal for those who enjoy complexity and a true sense of place in their glass.

If you’re drawn to rich, structured reds that reveal more character with age, exploring both Tannat and Aglianico from their classic regions—and beyond—will help you discover which style best matches your palate.