Tannat: a blender or better?

摘要

Tannat, possibly named for itsrnnatural astringency and high tannin content, is the premier red winegrape of Uraguay, where it was thought to have been introduced by French Basque settlers in the 19th Century. In Uraguay, Tannat has been called Harriague, after its original promulgator. Known for its distinctive, tough skins and deep black flesh, Tannat is used as the principal ingredient in Madiran, an innovative red wine appellation in south-west France, where concentrated and traditionally tannic wines are made. In Uraguay, Tannat wines are slightly lighter than those made in Australia through the use of more carbonic maceration and earlier skin removal.