| Tannat red wine produces wine tasting
| |
| | with other red wines like Merlot,
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| notes of red fruits and spices with an
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| | Cabernet Sauvignon, Cabernet Franc and
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| intense cherry red color and purplish
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| | Shiraz allows fine wines where the Tannat
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| tint. Why the Uruguayan Tannat is
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| | contributes with its robust style, body
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| different to the French Tannat wine?
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| | and the importance of the tannins.
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| The wine making process in Uruguay, South
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| | The benefits of drinking red wine for the
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| America changed when the Tannat wine
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| | health are well known but they are
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| grape was introduced at the end of 19th
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| | increased, in an important way, with the
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| century from the South West of France, a
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| | Tannat red wines. If you drink with
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| wine region called Madiran, since then
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| | moderation a Tannat red wine you obtain,
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| this type of wine was carefully developed
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| | derived from the Tannat grapes, a high
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| and improved till today. Nowadays, with
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| | concentration of tannins and polyphenols
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| more than 100 years old since they were
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| | that help to protect your heart health
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| introduced, Uruguay is the only wine
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| | and blood vessels from damaging deposits.
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| Country of the world that produces
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| | With investment and implementation
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| important quantities of Tannat wine
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| | through state of the art winemaking
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| grapes. This type of grape has thick
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| | technologies, the Tannat wines are also
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| black skins, giving with its body and the
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| | matured in French and American oak
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| richness of tannins a Tannic red wine
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| | barrels to obtain reserve Tannat wines.
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| from which the wine takes its name,
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| | The results are aged red wines with a
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| Tannat.
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| | complex and solid structure.
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| In the natural process of the red wine
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| | For a wine enthusiast, a food and wine
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| maturing a micro-oxygenation technique is
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| | pairing of a Tannat wine bottle is ideal
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| a complement to soften Tannat red wines
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| | with grilled and broiled beef red meats,
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| with special results. The
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| | lamb, chicken, roast duck, game meats and
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| micro-oxygenation introduces a certain
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| | goulashes. In the wine and cheese area,
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| amount of oxygen into the wine, in a
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| | the Tannat wine charm goes with strong,
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| controlled way, giving a balance in the
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| | well matured and blue cheeses, like
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| tannins of the Tannat red wines. The
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| | Veined, Parmesan and Blooming Rind
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| result is a varietal Uruguayan Tannat red
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| | Cheese.
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| wine with its own personality; its mouth
| |
| | As a general tasting note, Tannat red
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| is potent with a finishing long and
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| | wine is best paired with strongly
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| pleasant softer, than the French Tannat
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| | flavored dishes and the ideal serving
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| wine.
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| | temperature for consumption is 18 to
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| Uruguayan Tannat fine wine by itself or
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| | 20ºC (64 to 68ºF).
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| blended allowing stylish combinations
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