Tannat has a bit
of a ‘bad boy’ reputation. It’s origins
are the Gascony region of southwest France and s the lead red grape in the
Madiran AOC. There it is renowned for
its high levels of tannin, so high that the vintners in Madiran often blend in
Cabernet Sauvignon and Cabernet Franc to help soften the wines. The technique known as Micro-oxygenation, where minute
amounts of oxygen are metered into the wine, was specifically developed to
accelerate aging in an attempt to tame the tannic monsters that Tannat produces
in this region. Perhaps due to its’ over-extracted
nature, Tannat has never achieved much notoriety in Europe. However, when introduced to South America by
Basque immigrants Tannat has had tremendous success, so much so it is
considered the ‘National Grape’ of Uruguay.
According to Oz
Clarke in his book, “Grapes and Wines,” Tannat has record high levels of a
particular tannin called procyanidins.
Procyanidins are a subclass of flavonoids
found in commonly consumed foods that have attracted increased attention due to
their potential health benefits. Mr.
Clarke goes on to note that healthy ninety-year old men are ‘surprisingly
common’ in the deep southwest of France, the home of Tannat. Food, or should I say drink, for thought.
