Tannat Wine

Tannat is a blue-black grape variety renowned for its thick skin and high tannin content. It makes powerful, dry red wines that are typically inky purple in color. Although not as well-known as other French red grape varieties, such as Cabernet Sauvignon or Syrah, Tannat wines are excellent examples of premium, age-worthy wines. Grown in small amounts across its native France, it’s now more notably associated with Uruguay, where it is considered the national grape.

Tannat is often blended with other wine varieties to lend tannic structure and dark fruit characteristics.

Tannat wine is an excellent choice for those who appreciate bold, full-bodied, tannic red wines. Even if you’re saving an exclusive bottle for a special occasion, you don’t have to worry about losing its powerful character—Tannat wine just gets better with age.

Tannat is grown in several regions worldwide, including:

• Southwest France—Tannat originated in the Madiran region of Southwest France. It continues to grow here and in neighboring Irouléguy and Tursan. Here, it produces robust, full-bodied and tannic wines known for their aging potential.
• Uruguay—Tannat is considered the national grape of Uruguay and is significantly more prevalent there than in France. Basque immigrants brought it into the country in the late 19th century. The climate and soil in Uruguay allow the grape to develop a softer, less tannic profile than in France, which results in wines with a more velvety structure.
• Argentina—Argentina also grows some Tannat, primarily in the Salta and Mendoza regions. The wines produced here resemble the Uruguayan style more than the French, with softer tannins and ripe fruit flavors. It is often used in blends to add structure and age-ability.
• United States—In the United States, Tannat is grown in states such as California, Oregon, Texas and Virginia. The style of wine can vary depending on the region.
• Brazil—In Brazil, the grape is grown in the southern region of Serra Gaúcha, where it produces a range of styles, from light and fruity to full and tannic.
• Australia—In Australia, Tannat is grown in the New South Wales and South Australian wine regions where it is often blended with other varietals.

Each region can impart different characteristics to the Tannat grape, resulting in a broad range of wine styles and flavors.

Tannat wines are bold and robust, with intense dark fruit flavors and grippy tannins that produce that characteristic dry mouth sensation.

Inky purple, these wines can be a little overwhelming for some red wine drinkers, particularly those more familiar with lighter-bodied wines like Pinot Noir or softer reds like Merlot. But lovers of full-bodied red wines like Cabernet Sauvignon and Malbec will relish exploring this grape variety.

Flavor-wise, Tannat wines lean towards the dark fruit spectrum, with notes of bramble berries and dark orchard fruits. More complex flavors emerge with aging, often revealing earthy undertones and savory hints of smoke. Despite the sweeter, riper fruit flavors, most Tannat wines are dry in style.

The combination of high levels of tannin and higher acidity means that Tannat wines are exceptionally well-suited to aging. As they age, their tannins soften, and the wines develop more complex flavors and aromas. The alcohol content of Tannat wines is typically high—13.5% ABV or higher—resulting from the grape’s ability to ripen fully and retain high sugar levels.

Tannat wines’ style and character can vary depending on where in the world the grapes were grown. Some differences are obvious between wines from Madiran and Uruguay—French Tannat is firm and highly acidic, with excellent aging potential, but Uruguayan styles are softer and more approachable, with juicier red fruit flavors, softer tannins and a distinct spiced note.

Intense, dark fruit flavors typically characterize Tannat wine. Expect notes of blackberry, black currant and black plum. It’s also common to taste hints of cocoa, coffee, smoke and vanilla in a glass of Tannat. As the wine ages, these wines can develop rich secondary flavors of espresso and black licorice.

The high acidity level in Tannat wine adds a certain freshness and can balance out its intense, rich flavors and high alcohol content, typically ranging from 13.5% to 14.5% ABV.

The taste of Tannat can vary somewhat depending on where the grapes were grown. French Tannat, like the famed versions from Madiran, tends to have darker, more brooding fruit flavors and hints of smoke. This is unlike Uruguayan Tannat wines, which have softer fruit flavors and warming cardamom spice notes.

Tannat’s robust character, bright acidity and firm tannins make it an excellent partner for rich meat dishes. Enjoy a glass with a grilled steak, roast lamb or a hearty stew. Cassoulet, a slow-cooked casserole dish from southern France, is also a classic pairing.

Tannat stands up well to the strong flavors of game meats, whether it’s duck, venison or wild boar. The wine handles heat, too, so it can be successfully paired with spicy barbecue, Mexican or Indian dishes.

Cheese lovers, particularly those who prefer strong, mature cheeses, will find this wine a classic pairing. Sheep’s milk cheeses, in particular, balance brilliantly with Tannat.

Tannat wine is best served at room temperature—between 60-65°F. If it’s too warm, the flavors and aromas could become muddled, and the alcohol burn is more obvious and unpleasant.

With its substantial tannins, decanting Tannat wine before drinking is a good idea. This helps soften the tannins and allows its aromas to fully develop. Decant at least 30 minutes before serving, although many benefit from two hours of air contact.

Serve your Tannat in an oversized red wine glass with a wide bowl to allow enough oxygen to help its aromas and flavors to express themselves fully.