This month the Wine Pairing Weekend (#WinePW) group of wine and food bloggers is making a virtual trip to Uruguay to explore its food and wine.

My interest in the food and wine of Uruguay was kindled after watching the first episode of the three-part mini-series produced by Wine Enthusiast –  It Starts With Wine (click here to see the trailer).

Great wines are about special places and special people.  I’ve been very lucky to realize that when I arrived, I was in the presence of both – Flying winemaker Alberto Antonini speaking about Uruguay

The episode featured famed chef and restaurateur Francis Mallmann (whose acclaimed Los Fuegos was named one of Wine Enthusiast’s 100 Best Wine Restaurants in America in 2017), with renowned “flying winemaker” Alberto Antonini. The series premiere is set against the beautiful backdrop of Uruguay and one of the country’s premier wineries, Bodega Garzon.

If you haven’t see it, I highly recommend it!

About Uruguay

Uruguay is the fourth largest wine-producing country in South America and considered one of the most environmentally sustainable countries in the world.

Here’s a bit of history from the South American Wine guide written by  South American expert, Amanda Barnes. – “Uruguayan wine production started in the 1600s with the first European settlers who brought their winemaking and winegrowing traditions to the continent following the Spanish colonization. Many of Uruguay’s wine families today can trace roots back to wine regions in Spain, Italy and France among other European wine countries. One notable date in Uruguayan wine history was the arrival of Tannat in Uruguay in the early 1970s. Pascual Harraigue, a Basque Frenchman, was the first to plant the Tannat grape in Uruguay in 1870 in the northern region of Salto. The grape was actually called Harraigue for over a century (until the more internationally recognized name Tannat was used principally for the export market). During the late 1900s, the emphasis on wine production in Uruguay transitioned from quantity to quality production”.

Image Credit: https://www.uruguay.wine/en/regions

Uruguay wine at a glance:

Area under vine: 6,562 hectares or about 16,200 acres (roughly the same as Mendocino County)
Climate: Mild Atlantic Maritime, which is unique among South American wine regions
Wine production: 80% red wine/20% white wine.   40%.  Tannat is the dominate red wine grape and Uruguay produces more Tannat than anywhere else in the world. Other red grapes include Syrah, Cabernet Sauvignon, and Merlot.  Principal exciting white wine grapes are Albarino and Sauvignon Blanc.
Growing regions:  Majority of wine production is concentrated  in coastal regions with Canelones  (>60% of wine production)  and Maldonado generally regarded as the best growing regions.
Soils: There are 99+ soil types – predominately granite, clay, sand, and limestone.
Growers/Vintners: About 3,500 growers (75% own less than 5ha), 90% are family owed. There are about 260 wine producers.

The Wines

Disclosure: The wines were provided to me as a media samples from Bodega Marichal, coordinated by the Insituto Nacional de Vitivinicultura (INAVI). I received no compensation for this post, and all opinions presented are my own.

I received two bottles of wine from Bodega Marichal, a small family owned winery that established by Isabelino Marichal, a descendant of immigrants from the Canary Islands. Today, the third and fourth generation of the family grow and make the wine.

Tasting Notes

2015 Bodega Marichal Pinot Noir/Tannat Reserve Collection – Uruguay, Canelones
Color – Garnet
Aromas – Black and red fruit,black currant leaf and mint
Body – Medium bodied with juicy, mouth-watering acidity and supple tannins
Taste – Blackberry, plum, cranberry and spice
F – Medium

Blend of 70% Pinot Noir and 30% Tannat (88 pts.)

2015 Bodega Marichal Tannat Reserve Collection – Uruguay, Canelones
Color – Inky purple
Aromas – Black and red fruit, smoke, black currant leaf, and subtle bell pepper
Body – Medium-bodied, harmonious with vibrant acidity and velvety tannins
Taste – Black berry, black currant, black cherry, red plum, and subtle spice
Finish – Medium plus

100% Tannat (89 pts.)

Both of these wines were wonderful, and if I had a chance to purchase them, I would gladly do so.  I think they are emblematic of the quality and outstanding value (according to winesearcher.com both are under $20) of the Uruguayan wine

The Food and Wine Pairings

After doing a bit of research on the food of Uruguay, I prepared a Uruguayan Bean Salad, which we used as a side dish for two meals.  A word about the bean salad, which we hadn’t had before.  My wife and I both loved it.  It was even better on the second and third day.  So full of flavor and easy to prepare.  I have a feeling it’s going to be a staple in our home.

I wasn’t sure what to pair with the Marichal Pinot Noir/Tannat.  To my knowledge, it is the only blend of these two grapes (which are polar opposites, character-wise) in the world.

Since it was mostly Pinot Noir, and we had some salmon on hand, I decided to pair it with salmon.  Once I tasted the wine, I decided to make  Blackened Salmon because I thought it the addition of the Tannat elevated the “boldness” of the wine, and would enable it pair well with the blackening seasoning I made – as long I I took it easy on the pepper.

I was right.  It was a delightful pairing! And one I’d do again!

Our second pairing was more typical Uruguayan (Uruguayan consume more beef per capita than anywhere else in the world!).  Flank Steak Asado with Chimichurri Sauce.

I haven’t had a flank steak in a number of years.  I must say it turned out perfectly – juicy, tender and flavorful, and it was great paired with the Marichal Tannat!

For more of the delicious food and wine of Uruguay, check out what my fellow #WinePW bloggers have discovered! 

• Pinny at Chinese Food and Wine Pairings presents Uruguay’s Bodega Garzon Tannat Paired with Lamb Skewers and Beef Short Ribs
• Camilla from Culinary Adventures with Camilla gives us Brined Quail with a Numbered Bottle of Tannat
• Cindy from Grape Experiences provides Taste Uruguay: 1752 Gran Tradicion Montevideo 2017 and Pasta with Caruso Sauce
• David from Cooking Chat stirs up BBQ Baked Steak Tips with Wine from Uruguay
• Wendy from A Day In The Life On The Farm presents Food and Wine of Uruguay; Chivito Sandwiches paired with Garzon Cab Franc
• Jeff from FoodWineClick offers up Picturing Uruguay with Lentil Stew & Aguara Tannat
• Kat from Bacchus Travel & Tours hints at a Hidden Gem: On the Hunt for Wine from Uruguay
• Jane from Always Ravenous stirs up Discovering Uruguayan Wine Paired with a Winter Plate
• Steven from Steven’s Wine And Food Blog shares Tannat and Brazilian Feijoada
  
• Linda from My Full Wine Glass asks Meatless in Uruguay – Is that possible?
• Deanna from Asian Test Kitchen says Relax Your Mussels with Uruguayan Albarino
• Sarah from Curious Cuisiniere pairs Tannat from Uruguay and French Cassoulet
• Nancy from Pull That Cork gives us Uruguay: a Wine and Food Sampler
  
• Gwen from Wine Predator shares Uruguay: Influenced by Immigrants
  
• Jennifer from VinoTravels presents Bodega Garzón Tannat with Sausage Stew
• Nicole from Somm’s Table serves Two Rounds with Bodega Garzón Tannat: Chivitos and Chipotle-Coffee Flank Steak
• Rupal from Syrah Queen is ready with Tannat – The National Grape of Uruguay
• Jill at L’Occasion rolls out To All The Foods I’ve Loved Before: Pairing Uruguayan Tannat

If you’re up early enough, please consider joining our chat about the food and wine of Uruguay.  We will gather on Saturday, February 9 at 8 am Pacific Time on Twitter. Follow #winePW to join the conversation.

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