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Tannat
Tannat is a red wine grape, historically grown in South West France in the Madiran AOC, and is now one of the most prominent grapes in Uruguay, where it is considered the "national grape".〔L. Luxner ''"(Small Uruguayan wineries making their mark )"'' Wines & Vines dated Jan 1st, 2001〕 It is also grown in Argentina, Australia, Brazil, Peru, South Africa, Bolivia, and in the Italian region of Apulia, where it is used as a blending grape.〔(Apulia wine region of Italy )〕 In the US states of Maryland and Virginia, there are small experimental plantings of the vine, and plantings in California have increased dramatically in the first years of the 21st Century. It also shows great promise in Arizona. Tannat wines produced in Uruguay are usually quite different in character from Madiran wines, being lighter in body and lower in tannins. It is also used to make Armagnac and full bodied rosé. In France, efforts to solve the harsh tannic nature of the grape led to the development of the winemaking technique known as micro-oxygenation.
==France==
Tannat is normally found in the Basque-influenced regions of France near the Pyrénées. The wine is notable for its very high tannin levels and is often blended with Cabernet Sauvignon, Cabernet franc and Fer to soften the astringency and make it more approachable. In addition to Madiran, Tannat is also produced in Irouléguy, Tursan and Béarn, and it is a minor constituent of Cahors wine. Modern winemaking in the region has begun to emphasize the fruit more and utilize oak aging to help soften the tannins. Now the wines typically spend about 20 months in oak prior to release.
A French Tannat is characterized by its firm, tannic structure with raspberry aromas and the ability to age well. They often have a deep dark color with high level of alcohol. The rosés produced in Irouléguy go through very limited maceration time with the skins in order to keep the wines from getting too tannic. The resulting wines are typically full bodied and very fruity. In Béarn both red and rosés are produced from blends that include 60% Tannat and a 40% mix of Manseng noir, Fer and Courbu noir.
In 1990, Madiran winemaker Patrick Ducournau experimented with adding controlled amounts of oxygen aeration into Tannat while fermenting and ended up developing the modern winemaking process of micro-oxygenation.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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