Updated November 2026
Short answer: Tannat is a dark, tannic red grape from Madiran in southwest France that became Uruguay’s national grape. Uruguay now has more Tannat planted than any other country, and its wines are usually softer and fruitier than the French originals. Pair it with grilled meat and aged cheese.
Tannat’s name is often linked to its tannins, and it is one of the most structured red grapes in the world. In Uruguay it found a second home, and today it is the grape most closely tied to the country’s wine identity.
Tannat at a glance
| Tannat | |
|---|---|
| Origin | Madiran, southwest France |
| Home today | Uruguay, with roughly 27% of its vineyards |
| Color | Deep, inky purple |
| Taste | Blackberry, plum, earthy and spicy notes |
| Style | Full-bodied, high in tannin, with a long finish |
| Pair with | Asado, grilled meats, aged cheeses, stews |
Where Tannat comes from
Tannat’s historic home is Madiran, a small appellation in southwest France near the Pyrenees. Madiran Tannat is known for powerful tannins, dark fruit and long ageing, and it often needs years in bottle before it softens.
How Tannat reached Uruguay
The story begins in 1870, when a Basque immigrant, Pascual Harriague, planted cuttings from his homeland near Salto, in northern Uruguay. For generations the grape was known locally as Harriague, and it later came to be called by its original name, Tannat. That is why April is Tannat Month in Uruguay, with Tannat Day on April 14.
Why Uruguay suits Tannat
Uruguay’s maritime climate, with Atlantic and Río de la Plata breezes, moderates the grape’s tannins. The result tends to be softer and fruitier than French Tannat, and approachable earlier, while keeping its structure and color. Most of it grows in Canelones, near Montevideo, though Colonia, Carmelo and Maldonado also make fine examples.
The styles of Uruguayan Tannat
- Fresh and fruity: light oak or none, with juicy dark fruit, made for easy drinking.
- Oak-aged: more structure, with spice and vanilla, and the potential to age.
- Blends: Tannat is often blended with Merlot or Cabernet Franc to soften its tannins.
- Rosé: a newer style, crisp and darker in color than most rosés.
What to eat with Tannat
Tannat was made for Uruguay’s beef. Its tannins love fat and char, so it is excellent with asado, grilled sausages and lamb, and with aged cheeses and slow-cooked stews. Avoid delicate fish and very spicy dishes.
Where to taste Tannat in Uruguay
Wineries in Canelones, Colonia and Carmelo pour Tannat in every style, and Maldonado’s coastal wineries make a fresher version. On our private Colonia winery and asado lunch tour you taste Uruguayan wine, including Tannat, with lunch, and our Montevideo winery visit and lunch explores the wines of the region closest to the capital. For the full picture of the country, read our Uruguay wine guide.
Tannat beyond Uruguay
Tannat is also grown in Argentina, notably in Salta, where altitude and sunshine give it a different, more powerful character. If you like Malbec, our guide to Malbec, Tannat and Carmenère shows how the three compare.
Tannat wine: what you need to know
Is Tannat sweet or dry?
Dry. Tannat is a dry red with very firm tannins, and its ripe dark fruit can feel generous without being sweet.
Is Tannat the same as Malbec?
No. Both are dark, full-bodied reds, but Tannat has much higher tannin and a more rustic, structured style, while Malbec is softer and plusher.
Can Tannat age?
Yes. Madiran Tannat usually needs years to soften, and the best Uruguayan Tannats, especially oak-aged ones, can age well too, although many are also pleasant young.
When is Tannat Day?
April 14, during Tannat Month in Uruguay.
Ready to taste it where it thrives? See all our Uruguay wine tours, or contact us to plan your trip.