Tannat
Yesterday, on our way to Uruguay, our pilot took a wrong term and drifted off to the "heel of Italy." While our Spanish skills weren't helpful there, maybe they will be today as we get off the plane in Montevideo.
We're here to explore the national grape of Uruguay, Tannat. Although it is prized in the little country that sits near the south end of coastal Brazil, Tannat was not born there. It's believed to be indigenous to both the Basque region of Spain and the Madiran area of France, south of Bordeaux where it is blended with les deux cabernets (sauvignon et franc) as well as fer servadou.
Tannat's name may come from the fact that the grape tends to be extremely high in tannins (for casual drinkers, tannins are the devious little chemical compounds found in seeds, skins, and stems that produce the bite (if you don't like it) or mouthfeel (if you do like it) common in many bigger, bolder red wines.
Returning to the topic at hand, in Uruguay, Tannat is also often the primary grape in some blends that are still labeled Tannat. Typically, given the grapes available, Tannat is blended with merlot which grows easily in the heat and humidity of Uruguay.
When drinking Tannat young, expect a blast of raspberry on the nose and a what you might think of as a candied sour raspberry on the palate. As the tannins soften, the bitterness fades and the fruit darkens with some earthy notes as well.
Given the high tannins in Tannat, your food that you serve with it needs fat. Sausage, duck, leg of lamb, and brisket will all do well as will feta, stilton and parmesan cheese.
This is a grape that is getting more and more exposure in the US both in the DelMarVa peninsula and in New Mexico and Arizona. Expect prices to increase as it gets better known, so buy it now.
We're here to explore the national grape of Uruguay, Tannat. Although it is prized in the little country that sits near the south end of coastal Brazil, Tannat was not born there. It's believed to be indigenous to both the Basque region of Spain and the Madiran area of France, south of Bordeaux where it is blended with les deux cabernets (sauvignon et franc) as well as fer servadou.
Tannat's name may come from the fact that the grape tends to be extremely high in tannins (for casual drinkers, tannins are the devious little chemical compounds found in seeds, skins, and stems that produce the bite (if you don't like it) or mouthfeel (if you do like it) common in many bigger, bolder red wines.
Returning to the topic at hand, in Uruguay, Tannat is also often the primary grape in some blends that are still labeled Tannat. Typically, given the grapes available, Tannat is blended with merlot which grows easily in the heat and humidity of Uruguay.
When drinking Tannat young, expect a blast of raspberry on the nose and a what you might think of as a candied sour raspberry on the palate. As the tannins soften, the bitterness fades and the fruit darkens with some earthy notes as well.
Given the high tannins in Tannat, your food that you serve with it needs fat. Sausage, duck, leg of lamb, and brisket will all do well as will feta, stilton and parmesan cheese.
This is a grape that is getting more and more exposure in the US both in the DelMarVa peninsula and in New Mexico and Arizona. Expect prices to increase as it gets better known, so buy it now.
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