WineGuessrRed grape variety
Tannat
Also called Harriague
Tannat is a red grape from South West France known for very tannic, dark wines with raspberry and blackberry notes. It is the main grape of Madiran and Uruguay's national variety, brought there by Basque settlers in the 19th century. Micro-oxygenation was invented in Madiran in 1990 to tame it.
| Color | Red (black-skinned) |
|---|---|
| Origin | Madiran, South West France (Béarn and the Basque Country) |
| Body | Full |
| Acidity | Medium to high |
| Tannin | Very high |
| Typical aromas | raspberry, blackberry, plum, spice, smoke |
| Key regions | South West France (France), Madiran (France), Irouléguy (France), Canelones (Uruguay), California (United States) |
Origin and history
Tannat comes from South West France, in the foothills of the Pyrenees around Madiran, in Béarn, Gascony and the Basque Country. In the 19th century Basque settlers, especially Pascual Harriague, took it to Uruguay, where it is still sometimes called Harriague. In 1990 the Madiran winemaker Patrick Ducournau developed micro-oxygenation, adding controlled amounts of oxygen during winemaking to soften Tannat's harsh tannins, a technique now used worldwide. In the United States, Tannat was approved as a varietal wine name in 2002, and California plantings grew from 140 acres in 2005 to 579 acres in 2016, many from Tablas Creek cuttings.
Where it grows
In France, Tannat's classic home is Madiran, where it is often blended with Cabernet Sauvignon, Cabernet Franc and Fer to reduce astringency. It is also used in Basque Irouléguy and is permitted in Cahors alongside Malbec. In Uruguay it is regarded as the national grape, and it is grown in areas such as Canelones. Uruguayan Tannat tends to be lighter in body and lower in tannin than French versions, with more blackberry fruit. Outside these two countries, the main plantings are in the United States, particularly California, where many vines descend from Tablas Creek cuttings.
Taste, wine styles and food
Tannat is one of the most tannic grapes used for wine. Madiran is known for a firm, tannic structure with raspberry aromas and the ability to age well; wines often spend around 20 months in oak, and modern techniques such as micro-oxygenation make them approachable earlier. Uruguayan examples are usually softer and fruitier, with blackberry and plum, The grape's tannins call for rich, fatty food: duck confit, cassoulet, grilled beef, Basque charcuterie and hard sheep's cheeses all work. See the red wine guide for how tannin shapes food pairing.
Wines made with Tannat (4)
WineGuessr lists 4 wines made with Tannat, from 2 countries. Most come from France (3).
Tannat: questions and answers
What does Tannat taste like?
Tannat tastes of raspberry and blackberry with dark, spicy notes. It is full-bodied with very high tannin, softer and fruitier in Uruguay than in Madiran.
Why is Tannat Uruguay's national grape?
Basque settlers, notably Pascual Harriague, brought Tannat to Uruguay in the 19th century, and it became the country's signature red variety.
What grape is Madiran made from?
Madiran is made mainly from Tannat, often blended with Cabernet Sauvignon, Cabernet Franc and Fer.
What is micro-oxygenation?
Micro-oxygenation is a technique that adds controlled amounts of oxygen during winemaking to soften tannins. Patrick Ducournau developed it in Madiran in 1990 to tame Tannat.
Other red grapes
All grape varieties →Sources: en.wikipedia.org
Last reviewed October 2026.