Tannat is an exciting red wine variety from the South Western Region of France. It is also used in Uruguay and increasingly in Australia.

Tannat is the basis of wines in the Madiran Appellation where the high natural tannins of this variety are sometimes toned down a little by blending in some Cabernet or Fer.

The wines from this variety are typically deeply coloured, quite acidic and have strong tannins balanced with good fruit flavours. That is a perfect specification for a wine to pair with meat, especially beef, but you can try duck, smoked sausages, or game meats as well. Of course the classic dish of the South Western Region is cassoulet made from confit of duck and haricot beans. In Uruguay, where Tannat is the most popular red wine variety, the national dish is beef, beef and more beef. I wonder what they drink with the beef.

Tannat in Australia

Chateau Montus, Madiran i… Per Karlsson Buy From Art.com

Duck is a rich and flavoursome meat and it can be used to make wonderful dishes to accompany robust flavoursome red wines.

This dish is a suggestion to accompany Tannat, a grape variety known for making full bodied and distinctive red wines in the South West of France. It has been provided by Sam Miranda.

The idea behind this food pairing suggestion is that a full flavoured wine is needed to accompany a hearty and flavoursome meal.

You will need
* 240gm pancetta finely diced
* 1kg lean duck meat, coarsely chopped
* 60ml olive oil
* 240ml Symphonia Tannat
* 2 red onions diced
* 10 shallots diced
* 5 garlic cloves, crushed
* 250gm hedgehog mushrooms (small orange sponge like mushrooms similar to tex)
* 1kg canned, peeled roma tomatoes in juice, roughly chopped
* 4 tablespoons fresh sage, finely chopped
* 1 tablespoon fresh thyme, finely chopped
* 120ml double cream

Method

* Heat a large frying pan over a medium – high heat. Add half of the olive oil pancetta and duck. Cook for 4-5 minutes, or until will browned.
* Deglaze the pan with the Tannat and remove from the heat.
* In a medium sized pot add remaining oil and sauté onion, add mushrooms, shallots and garlic and cook for 5 minutes. Add duck mixture to the pot.
* Transfer contents of the pan to the pot, and add the tomatoes, herbs and enough water to just cover.
* Bring to slow simmer and cook in a loosely covered pot for 1 and a half hours or until meat is very tender.
* Add cream and continue to simmer for 20 minutes. Season to taste and serve with freshly cooked gnocchi.
Suggested wine: 2004 Symphonia Tannat.

Symphonia is an innovative winery in Victoria’s King Valley. It is well known for pioneering new varieties into the North Eastern Victorian wine region.

Sam Miranda of Symphonia wines says

“This great winter’s meal is best served with the Symphonia Tannat; it’s a match made in heaven. The high acidic content of the Tannat makes an excellent contrast to the fat content of the duck dish.”

More information about Tannat