It’s Time to Try Tannat

The powerhouse red is gaining traction across the globe, from its birthplace in Southwest France, adopted homeland in Uruguay and way beyond. [...] Read More... The post It’s Time to Try Tannat appeared first on Wine Enthusiast.

Feb 19, 2025 - 18:54
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Tannat is most often associated with the full-bodied, brambly wines of the Madiran appellation of Southwest France and the remarkably refined versions from Uruguay. However, single-varietal bottlings of the powerhouse grape have been gaining traction across the globe, in regions like Oregon’s Applegate Valley and California’s Central Coast

With its intense flavors, robust tannins and ability to shine alongside hearty, flavorful dishes, these wines are worthy of more attention than they receive.

Tannat is a “bold, powerful variety that delves deep into the black fruit side of the flavor spectrum,” says Wine Enthusiast Writer-at-Large Matt Kettmann,  who reviews wines from California and France. He notes that while these wines often carry significant weight, they don’t always necessarily overwhelm with structure

California-grown Tannats, in particular, tend to be approachable soon after release, making them an exciting option for drinkers looking for intensity without a long wait. 

A Study in Terroir and Technique

But Tannat styles vary widely depending on where they’re grown and made.

In recent years, Uruguay has become a standard-bearer for modern iterations of the grape, producing wines that are both powerful and surprisingly refined. While Madiran Tannat—which traditionally was used in blends—leans toward a more structured, deeply tannic, rustic style, Uruguayan versions often exhibit a softer edge, making them enjoyable both young and with age. 

This is the result of better vineyard management and a change in winemaking techniques, such as a more judicious use of oak, which had led to smoother, fresher expressions of the grape.

These well-balanced wines often offer “floral and fruit-forward character and elegant tannins,” says Jesica Vargas, a Wine Enthusiast writer-at-large who reviews wines from Latin America.

Bold Wines for Boldly-Flavored Fare

As for pairings, both Kettman and Vargas agree—Tannat demands dishes with intensity of their own. 

“Tannat is a great barbecue and stew wine,” Kettman explains. “It requires food with big flavors, and Tannat works very well with more rustic rather than refined foods.” 

Uruguay Tannats also shine with grilled meats and stews. However, Vargas notes, they also shine with stuffed pasta, such as braised veal ravioli, showcasing the versatility of these world-class wines.

Exploration in a Glass

This versatility and food-friendliness are reasons enough to try Tannat. But, perhaps, the most compelling aspect of these wines are the way they are developing in growing regions that don’t have longstanding ties to the grape.

In Paso Robles and Oregon, for example, winemakers are still exploring what this grape can be in their unique climates. “There is no clear formula for what it should be, which makes it an exciting grape to pursue,” says Kettman. “If you start soon, you’ll be able to watch its evolution in real time.” 

As these regions continue experimenting with different vineyard sites, soils and aging methods, the diversity of Tannat expressions will keep expanding. 

Whether winemakers lean into the grape’s robust tannins or aim for a fresher, softer profile, the journey of Tannat, especially in the New World, is still unfolding, offering plenty of intrigue for those who wish to explore.

From the structured, age-worthy bottles of Madiran to the polished yet powerful expressions from Uruguay and the experimental New World styles emerging in the U.S., these bottles highlighted below showcase why Tannat deserves a spot on your table. Check it out.


California

MCV 2021 Tannat (Paso Robles)

Winemaker Matt Villard’s focus is Petite Sirah, but he’s got Tannat figured out too. This darkly hued bottling is lush on the nose with black cherry and coffee cream aromas. The palate is loaded with acai and violet flavors atop a silky texture, with peaty bourbon and coffee notes coming through toward the finish. 94 Points — Matt Kettman $50 MCV