Tannat
Certainly originated in the Madiran region, located in the south-west of France, tannat found a second home in the vineyards or Uruguay where it came alongside immigrants from the Basque region of southwest of France.
First imported in the late 19th century by the viticulture department of the university of Davis, Tannat really found a home in Californian vineyards at the end of the 20th century, particularly through the efforts of Tablas Creek Vineyards. It has grown rapidly in recent years
Mid ripening, Tannat produces large bunches of small to midsize grapes. It is an easy grape to produce and not prone to over-production. Berries are thick-skinned.
Tannat is known for producing deeply colored wines with high acidity and tannins, making them robust and suitable for aging. The Flavor profile shows ripe berries, smoke and spices with a rich palate balanced by the typical high tannins content of this wine. Californian examples can definitely be enjoyed younger than the French ones.
Efforts to solve the harsh tannic nature of the grape led to the development of the winemaking technique known as micro-oxygenation, where tiny bubbles of oxygen are introduced into the wine during fermentation to soften its palate.
Hearty Stews and Casseroles: Tannat's full-bodied nature makes it a good match for hearty stews, casseroles, and braised dishes. Pair it with beef stew, cassoulet, or slow-cooked pot roast. The wine's flavors can complement the savory and rich flavors of these dishes.
Grilled Portobello Mushrooms: Tannat's earthy flavors can pair well with grilled portobello mushrooms. The wine's structure and intensity can enhance the meaty and earthy qualities of the mushrooms.
Grilled and Roasted Meats: Tannat's firm tannins and full-bodied nature make it an ideal pairing for grilled and roasted meats. Enjoy it with steak, lamb chops, or hearty beef roasts. The wine's structure can stand up to the rich flavors and charred notes of grilled meats.
Great Recipe: Cassoulet