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Tannat is one of the gems of southwest France \\u2013 a tannic, acidic, flavorful grape that makes wines packed with complexity (and huge health benefits!). This show takes you from the origins of the grape to the changes it needed to survive in modern times to the glory it\\u2019s achieving in Uruguay and its potential in California. A dorky show but a fascinating one, nonetheless!

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Overview:

• Mainly grown in Southwest France in the foothills of the Pyrenees Mtns and Uruguay
• Also grown in Argentina, Australia, Brazil, Peru, South Africa, Puglia (blending), Siciily, British Columbia and the US
• Tannat is a great value! A great bottle of Tannat will is priced between $15-$30. \\xa0

Origins:

• First mentioned in Madiran in 1783
• Name from dialect in B\\xe9arn, France: means \\u201ccolored like tan\\u201d for dark berries, tannins
• Related to a bunch of grapes that are in the Pyrenees-Atlantique region \\u2013 Manseng Noir is probably the closest relative

Vineyard/Grape character:

• Vigorous, needs trellising to resist bunch rot (botrytis), mid-ripening and ripens reliably
• Big bunches, small to medium grapes with thick skins
• Many seeds \\u2013 2x as many as regular grapes \\u2013 higher polyphenols in the wine.
• Hard to de-stem because of hard wood
• Recent research makes the case for oligomeric procyanidins (OPCs) as the source of red wine\\u2019s health benefits. Tannat is the grape with the greatest concentration

\\xa0Winemaking/vineyard management to soften:

• Vineyard:low yields, picking later, different soil types, new clones
• In the winery: oak, concrete eggs, micro-oxygenation, extended aging, macerationn

Flavors:

• Tannic, acidic, dark, with either red (raspberry) or black fruit (plum) with black licorice, vanilla, dark chocolate, espresso, and smoke notes and a long finish

\\xa0French Tannat

• Basque-influenced regions of France near Pyrenees: Madiran, Iroul\\xe9guy, Tursan, B\\xe9arn
• Madiran: 60-80% of the blend, most do 100%. Red fruit, very strong tannin, high acid -- blended with\\xa0Cabernet Franc, Cabernet Sauvignon,\\xa0and Fer to soften astringency.
• Saint-Mont (min 60% of blend) \\u2013 with Cab Franc, Cab Sauv
• Iroul\\xe9guy: Ros\\xe9 \\u2013 not much maceration b/c it will get too tannic
• B\\xe9arn: 60% Tannat and a 40% mix Manseng Noir, Courbu Noir

Uruguay

• 4,408 acres/1784 ha, 22% of Uruguay\\u2019s vineyards
• Blending with Pinot noir and Merlot for softness and total balance
• We discuss old vines v. newer clones
• Best region: Canelones
• Flavors: Softer tannins, black fruit

California

• Grown in Paso Robles and Santa Cruz Mtns \\u2013 Bonny Doon Vineyards, Tablas Creek, Joseph Swan sold it as a standalone
• 2002: Tablas Creek petitions TTB to add Tannat to list of varieties for varietal wine

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Food: \\xa0Needs high protein and high fat to the table to soften the high tannins

Thanks to our sponsors this week:

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YOU! The podcast supporters on Patreon, who are helping us to make\\xa0
the podcast possible and who we give goodies in return for their help! Check it out today:\\xa0https://www.patreon.com/winefornormalpeople

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