Beruria the Tannait: A Theological Reading of a Female Mishnaic Scholar

Product Information

Barbequed beef, carne asada, is a classic, as is a steak and Tannat, served with homemade chimichurri of course! Modern winemaking in the region has begun to emphasize the fruit more and use oak aging to help soften the tannins.

Try out some of the unique Tannat blends on offer with Alto de la Ballena’s blend with Viognier; Artesana’s blend with Zinfandel; Campotinto’s blend with Cabernet Franc; Hacienda del Sacramento’s blend with Merlot; El Capricho’s blend with Tempranillo and Cabernet Sauvignon; and H. Las Violetas is the grand cru of Canelones, where these firm wines become elegant and the tannins finer and more filigree after years in bottle.Somewhat bitter in its youth, it requires several years of ageing to obtain a generous wine that caresses the palate.

Food Match: Mixed mushroom ragù, steak with green peppercorn sauce or shepherd’s pie (meat or vegetarian). With gentle macerations and sensitive winemaking, Uruguayan producers are able to make fresh styles of Tannat that can be enjoyed within a few months of vintage and some of the most youthful styles are unoaked — focusing on the vibrant fruit flavours, energy and freshness of the variety. Tannat isn’t only a historical variety for Uruguay, it is also the most planted new variety (accounting for 28% of new vineyards under 5 years old), while also claiming the second greatest number of oldest vines (accounting for 17% of Uruguay’s vineyards over 50 years old).

However, today in Uruguay, producers have selected different clones which produce smoother tannin wines with more elegance. In northern California, Westwood Estate Wines planted their vines in the late 1990s and they produce either a blended or varietal Tannat. Some of these wines have a short vatting period and are supple, fresh and fragrant: they are intended to be drunk young.