Tannat

“Ton-not”

This is supposed to be an up-and-coming red wine, but it hasn’t won many gold medals in the Governor’s Cup in the last five years. We are wondering if it is a dud. It originally hails from the Gascony region of southwest France where it is sold as Madiran wine.

In France, Tannat is considered too tannic and astringent to be consumed as a single varietal anywhere other than Gascony. The phrase “tannic monster” is sometimes used to describe it. Consequently, Tannat is usually blended with Cabernets Sauvignon and Franc to mellow it out and become more drinkable. In the New World, however, it has displayed more refined tannins showcasing blackberry fruit.

The downside to Tannat for growers is that it is susceptible to damage in especially cold winters.

Trivia: Because tannat has especially thick skin and more seeds, it has significantly more antioxidants (in the form of polyphenol) than other red grape varietals. This makes it especially heart-healthy. But these antioxidants also make it pretty tannic, so beware. This is probably not a wine you want to drink by itself.