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Let’s Talk Tannat

By Doug Fabbioli As a winemaker, I am often asked about my favorite wine or grape. I love Zinfandel but it is difficult to consistently grow Zinfandel in Virginia. Lately I have been focusing on learning more ways to work with Tannat, so that is my current answer and read on to find out why. In the past, it has been hard to make a full bodied, high tannin intense red wine in Virginia. Tannat has consistently been my solution with its thick skins, deep color and a firm tannin structure. Years ago, I made a conscious decision to lean into Tannat as a grape and wine so I could learn more and share what I’ve learned with customers and other winemakers. Tannat has its home in the Pyrenees foothills, the mountains between France and Spain. It is mostly a blending grape, usually 30-60% in a wine blend. Uruguay has adopted Tannat as its national grape. Rosé, light reds, full bodied reds and port wines are all made from this grape in Uruguay. Loudoun County has been running a cultural winemakin

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