A Tour of Wine Grapes: Tannat

Tannat 🍷

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The Tannat (tahn-naht) grape originated in the Madiran region of South West France, where it has been grown for centuries. In the late 19th century, Basque immigrants carried the vine to Uruguay. Today, Tannat is the national signature grape of Uruguay, thriving in its coastal climate and producing softer styles of wine than its French counterparts. It is also grown in smaller amounts in places like California, Virginia, and Australia.

Tannt’s name comes from the local French word for "tanned," referencing both its dark skin color.

Wines made from Tannat will have aromas and flavors like blackberries, dark plums, and black currants. Additionally, there may be hints of dark chocolate, licorice, spices, and smoke. Because it naturally contains a very high amount of seed and skin compounds called tannins, the wine can feel quite drying in your mouth when it is young.

This high amount of tannins gives Tannat an exceptional ability to age. While many red wines are best consumed within a few years, Tannat wines can sit in a cellar for ten to twenty years.

Serve Tannat at a temperature between 60°F and 65°F (15°C to 18°C). It should be served in a large red wine glass with a wide bowl.

A Tour of Wine Grapes: Syrah

Syrah 🍷

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The Syrah (Sih-RAH) grape was originally linked to ancient Persia or Egypt. However, DNA testing in 1998 proved that Syrah originated in France. It naturally occurred when two grape varieties from southeastern France, Dureza and Mondeuse Blanche, naturally crossed.

Today, Syrah is grown all over the world. Its traditional home remains the northern Rhône Valley in France. It is also grown in Australia, where winemakers call it Shiraz. There, some of the oldest continually producing Syrah vines in the world can be found, with some planted back in 1843. You can also find it growing in large quantities across California, Washington state, South Africa, Chile, and Spain.

Wines made from Syrah have aromas of dark fruits and may also include dried herbs, black pepper and licorice.

On the palate, wines made from Syrah can have flavors of dark fruits like blackberries, blueberries, and black plums. They can also have notes of black pepper, smoke, and black licorice.

Syrah wines generally age very well. Thanks to their natural structure and dark skins, high-quality bottles can easily mature in a cellar for 5 to 10 years, and top-tier versions can evolve beautifully for over 20 years.

To get the most out of your bottle, serve Syrah slightly cool, just below room temperature, between 60°F and 65°F (15°C to 18°C). The best glassware to use is a standard red wine glass.

A Tour of Wine Grapes: Semillon

Sémillon 🥂

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Sémillon (seh-mee-yohn) is a yellow-skinned grape native to Bordeaux, France, where it has been grown for hundreds of years.

The name likely comes from the local pronunciation of Saint-Émilion (san-tay meel-yohn). By the 1800s, the grape traveled to South Africa and Australia, where it quickly became a major crop.

France remains the top producer. Australia’s Hunter Valley is another major region, famous for crisp, single-variety Semillon. You can also find this grape in Chile, South Africa, Argentina, Canada, and the United States, mostly in California and Washington.

Sémillon wine has aromas and flavors of lemon, lime, green apple, and pear. Sweeter versions, or those from warmer climates, taste like honey, apricot, peach, and mango. If aged in oak barrels, the wine takes on flavors of vanilla and toasted bread.

Sémillon is also used in creating sweet dessert wines through a helpful fungus called noble rot. This fungus dries the grapes on the vine, concentrating the natural sugars.

While typically consumed fresh, high-quality Sémillon can age in a bottle for 10 to 20 years or longer. As it sits, the fresh fruit flavors fade, and the wine develops deep flavors of toasted nuts, honey, and beeswax. The color also changes from a pale yellow to a rich gold.

Serve Sémillon at 45°F to 50°F (7°C to 10°C) in a standard white wine glass.

A Tour of Wine Grapes: Sauvignon Blanc (Part 2)

Sauvignon Blanc 🥂

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Last time we looked at Sauvignon Blanc - its history, aromas and flavors. Now, let’s take a look at two different growing regions for Sauvignon Blanc: California and New Zealand.

Sauvignon Blanc is a white wine made from the same grape variety, but the wines produced in California and New Zealand are different because of their climates.

California Sauvignon Blanc generally comes from a warmer climate, which alters how the grapes ripen on the vine. The warm weather causes the grapes to develop higher sugar levels and lower natural sharpness, or acidity. As a result, the final wine usually features dominant flavors of ripe fruits like melon, peach, and citrus. The texture of the wine tends to be smoother and less sharp on the tongue.

In contrast, New Zealand Sauvignon Blanc is mostly grown in the Marlborough region, which has a much cooler ocean climate combined with high levels of sunlight. The cool nights keep the natural acidity levels high, giving the wine very sharp, crisp, and refreshing flavors. New Zealand versions have aromas and flavors of grapefruit, lime, passion fruit, fresh-cut grass, and green bell pepper.

In summary, when comparing the two side-by-side, the differences come down to acidity and flavor profiles. California versions are less tart, have a heavier or smoother texture, and lean toward sweeter fruit flavors. New Zealand versions are highly tart, feel lighter in the mouth, and lean toward green herbs and citrus flavors.

A Tour of Wine Grapes: Sauvignon Blanc (Part 1)

Sauvignon Blanc 🥂

Photo by Nathan on Wikimedia Commons

The name originates from the French words sauvage ("wild") and vigne ("vine"). Native to western France, written records document its cultivation in the Loire Valley and Bordeaux by the 18th century.

It is a natural cross between Sauvignon Blanc and Cabernet Franc grapes.

Today, winemakers grow it throughout the world. France produces lean, high-acid styles, while New Zealand's Marlborough region focuses on highly aromatic, pungent styles. California produces both crisp styles and barrel-aged varieties, while Chile, South Africa, and South Australia also maintain significant commercial production.

Sauvignon Blanc wines have notes of green grass, lime, and green bell pepper. Warmer climates yield tropical fruit profiles like passion fruit and peach. On the palate, it is a dry wine with a light body and bright acidity.

Winemakers use two main methods: unoaked (fermented in stainless steel to preserve fruit and acidity) and oaked (aged in barrels to add a creamy texture and vanilla notes). In California, the oaked style is labeled Fumé Blanc.

Sauvignon Blanc should be consumed within one to three years of the vintage date. Serve it chilled between 45°F and 50°F (7°C to 10°C) in a white wine glass with a narrow bowl to direct aromas upward.