Midalidare’s Grape Varieties: Tannat wine & dine

How to Serve Tannat Wine

Plan to decant Tannat-based wines for at least one hour or use an aerator. Varietal wines tend to perform best in larger Cabernet/Merlot or Bordeaux wine glass (tall stem, larger bowl, wide rim), at slightly cooler-than-room temperatures to keep aromas fresh.

• Serve: 15-20°C
• Glass type: Bordeaux, regular red
• Decant: at least 1 Hour

How to store Tannat wine

Tannat a great choice for aging mid to long term, as wines soften over time. The combination of tannins and acidity requires Tannat to age in oak anywhere from six months to several years. 

The wines should be stored in a cool and dark place, at temperature 14-18°С.

Cellar: 10+ Years

Food pairing

Because of the high level of tannins, Tannat pairs well alongside richly marinated, barbecue grilled meats and vegetables. The bold tannins of Tannat deserve a dish with fat and richness, and the dark character of tannat works well with smoky, spiced and meaty flavours. Grilled meats (whether beef, pork, lamb or game) can pair excellently with Tannat wines of this style, as can strong cheeses and wild mushrooms.

• Grilled Meat: Why? Tannat is intense and flavorful, so it needs a dish of equal richness to pair. The balance of Tannat’s robust fruit, spice, and smoke flavor will make it the perfect pairing with grilled steak, chicken, pork, you name it! And if you really want to get fancy then you can make asado, a South American technique for preparing steak over an open flame.
• Aged Cheese: Why? Think parmesan, aged cheddar, or gouda. The salty and nutty flavors will make the Tannat taste sweeter and less bitter in comparison while amplifying the flavor of the cheese as well.  
• Roasted Lamb: Why? The earthy, gamey, savory flavor of the lamb will balance the dark fruit and spice flavors in Tannat, and the wine’s acidity will help to tenderize the meat.

Different styles of wine = different Tannat food pairings

Bright, fruit-driven wines with lively acidity and a tickle of tannin are enjoyable with red pasta dishes, with charcuterie and lighter meats on the BBQ.

The richer, more complex style of Tannat, needs an altogether stronger pairing. The bold tannins of Tannat deserve a dish with fat and richness, and the dark character of tannat works well with smoky, spiced and meaty flavours. Grilled meats (whether beef, pork, lamb or game) can pair excellently with Tannat wines of this style, as can strong cheeses and wild mushrooms.

The new coastal Tannat wines from Maldonado region tend to have fresher fruit aromas and some brightness in the palate, often accompanied by winemaker preferences to use concrete over oak. These Tannat wines are energetic with vibrancy in the palate and nose and are versatile for food pairings. These wines pair particularly well with flavourful meats without as much fat (like roast lamb cutlets, fillet steak and duck) and work nicely with hard, aged cheeses.