The richness of pork also partners well with the tannins, acidity and intense flavour of Tannat and slow cooked pork is ideal.

On the nose, Tannat delivers rich aromas of black currant and red plum, with subtle notes of licorice, smoked meats, and black cardamom. In our Tannat guide we explore the history of Tannat in Uruguay, what Tannat tastes like, and where it best grows. In an ode to the importance of Tannat for Uruguay, the National Viticulture Institute declared the 14th April as Tannat Day — to mark the day that Harraigue passed away, on 14th April 1894, and his lasting legacy in Uruguay. Vinification Process: Made by combining two different Italian winemaking techniques, Barolo Chinato (where wine is infused with herbs) and Marsala (fortified with grape spirit).A French Tannat is characterized by its firm, tannic structure with raspberry aromas and the ability to age well.

The verb shanah ( שנה‎) literally means "to repeat [what one was taught]" and is used to mean "to learn". Early rabbinic Bible exegesis was preserved in tannaitic texts compiled in the second century CE or later, but is likely to contain much earlier material. Tannat: Uruguay’s most planted grape, Tannat is known for having some of the highest polyphenols of all red wines. Tasting Note: Floral lift on the nose with complex spice and notes of rosemary and white peach; fresh on the palate, the acidity driving things along with further herbal, citrus and greengage fruit flavours.The original grapevine clones brought from France by Basque immigrants produced wines that were likely very astringent and grippy, just like in Madiran. Given the tightly-wound tannins, Tannat begs for food that brings the hearty duo of high protein and high fat to the table. It is most commonly found in red wine, although some white wines have tannin too (from aging in wooden barrels or fermenting on skins). The modern school of Uruguayan Tannat is focused on a more youthful style with much lighter extraction (and ergo less tannin, although nonetheless Tannat always has a high level of tannins), juicier fruit and will often be released just a year or two after vintage — quite often without any oak ageing whatsoever.