Tannat

Tannat is a robust red grape with deep French roots, now celebrated as Uruguay’s national grape and the backbone of Madiran’s powerful wines. Known for its exceptionally thick skins and naturally high tannin levels, Tannat yields deeply colored, full-bodied wines with remarkable structure and aging potential. Its adaptability across continents and climates has inspired a range of expressions, from the grippy, age-worthy classics of France to the softer, more approachable styles emerging from South America.Tannat (pronounced tah-NAHT) is a powerhouse red grape known for its deep, almost opaque color and bold, gripping tannins. The thick skins and extra seeds in each berry give Tannat a sturdy structure and a reputation for wines that can age for years, softening and developing complexity over time. In the glass, you’ll find flavors of black plum, blackberry, and dark cherry, often layered with notes of cocoa, licorice, and spice, especially when aged in oak. The acidity is bright enough to keep things balanced, making Tannat both robust and refreshing, while the high levels of beneficial polyphenols add a healthy twist. Whether it’s crafted in a powerful, traditional style or made softer and more approachable, Tannat always brings a sense of energy and depth to the table.

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Characteristics of Tannat


Tannat’s flavor profile is deeply influenced by where it’s grown and how it’s crafted. Here’s how regional and stylistic differences show up in the glass:
  • Old World (France – Madiran): Expect a structured wine with high acidity, pronounced raspberry, black fruit (blackberry, black plum, blackcurrant, dark cherry), red plum, and earthy undertones of tobacco and smoke. These wines are often bold and need time to mellow, developing dried fruit and leather notes with age.
  • New World (Uruguay): Tannat from Uruguay tends to offer softer tannins, abundant blackberry and plum flavors, and is approachable in youth, though it still ages gracefully.
  • Regional Influences:
    • Argentina (Mendoza): Herbal, dark-fruited character.
    • Argentina (Cafayate): Spicier, with nutty accents.
    • Texas: Bold, peppery dark fruit notes.

What Does Tannat Taste Like?


Tannat is known for its savory and spicy complexity—look for notes of licorice, black pepper, cardamom, clove, nutmeg, and even meaty or gamey hints. Oak aging introduces further complexity—think espresso, dark chocolate, vanilla, and cedar—while winemaking techniques like maceration time and micro-oxygenation help shape the wine’s character and soften its natural tannic grip.

Notable Region Tannat Grows In


The character of Tannat shifts dramatically depending on where it is grown, with each region offering a distinctive expression shaped by climate, soil, and local winemaking traditions.
  • France (Madiran, South West): The birthplace of Tannat, Madiran produces powerful, deeply colored wines with firm tannins and complex earthy notes, often blended and aged to develop structure and longevity.
  • Uruguay (Canelones, Maldonado): Uruguay’s temperate maritime climate yields softer, more elegant Tannat with juicy blackberry and plum flavors; winemakers here explore a wide range of styles, from traditional reds to modern, fruit-forward bottlings.
  • Argentina (Salta, Mendoza): High-altitude vineyards in Salta and Mendoza create Tannat with vibrant acidity, nutty and spicy aromatics, and a slightly gentler tannic grip, often blended with Malbec or Cabernet Sauvignon.
  • USA (California, Texas): American Tannat is gaining traction, especially in California’s Paso Robles and Texas High Plains, where the wines tend to be bold, dark-fruited, and approachable even when young.

Food Pairings


Tannat’s bold structure and deep flavors shine brightest when paired with dishes that have plenty of richness and character.
  • Hearty Proteins & Signature Dishes: Grilled ribeye steak, roast lamb, and game meats like duck confit or venison are classic matches, as their savory depth and fat mellow Tannat’s tannins and bring out its dark fruit notes.
  • Cuisine Inspirations & Cooking Methods: Traditional Asado, French cassoulet, and slow-braised meats—especially when roasted or cooked over an open flame—create layers of flavor that stand up to the wine’s intensity.
  • Cheeses, Charcuterie & Vegetarian Options: Aged cheddar, Gouda, Roquefort, and robust charcuterie offer richness for balance, while earthy vegetarian dishes like grilled Portobello mushrooms or lentil stews with olive oil make satisfying, complementary pairings.

How to Serve Tannat


  • Serving Temperature: Best enjoyed between 60–68°F (15–20°C); aim for the cooler end (60–65°F/15–18°C) to highlight freshness and allow the wine to open up in the glass.
  • Glassware: Use a large, Bordeaux-style red wine glass to help soften tannins and focus complex aromas.
  • Decanting: Decant young Tannat for at least 30–60 minutes to smooth out tannins and reveal layered flavors. For older bottles, decant gently just before serving to remove sediment without losing delicate aromas.
  • Aging Potential: Quality Tannat can age gracefully for 10–20 years, developing deeper flavors and softer structure over time.
  • Storage: Store bottles horizontally in a cool, dark, and stable environment around 55°F (13°C), with moderate humidity (ideally 70%) to preserve quality.

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