Pairings (asado!)
Tannat is a meat wine, full stop. Its grip and structure were made for the richest, fattiest fare: a thick, marbled steak, slow-cooked lamb, short ribs, game, hearty stews, and the fattier cuts of an asado where the tannins can do their job of cutting through. Aged hard cheeses work too. This is not a delicate aperitif — it is a wine for the table, for big food and cold nights. Decant a young one (see our serving guide) to let it open up.
If you have already met Argentina's structured reds — the backbone of Cabernet Sauvignon, the spice of Syrah — Tannat is the boldest of the family, the deep end of the pool. For drinkers who love a big, serious, structured red and the thrill of discovering something most people have never tasted, Cafayate Tannat is one of the great rewards of Argentine wine.
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Try it with: marbled steak, slow-cooked lamb, short ribs, and the fatty cuts of an asado. Decant young bottles first.
