Beruria the Tannait: A Theological Reading of a Female Mishnaic Scholar

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Tannat is also grown in Argentina, Australia, Brazil, Bolivia, Peru, South Africa, and in the Italian region of Apulia, where it is used as a blending grape. [2] In the US states of Maryland and Virginia, there are small experimental plantings of the vine, and plantings in California have increased dramatically in the first years of the 21st century. It has also been increasingly planted in Arizona, Oregon and Texas. Although there were home vineyards planted in Uruguay before, the first commercial vineyard was planted by Basque immigrant Pascual Harriague who brought the Tannat vine, native to his Basque home in Europe, and planted it in Salto in northern Uruguay in 1870.

Extended aging – one of the perks of aging a wine that is built to age (i.e. carries high tannins and Tannaim ( Amoraic Hebrew: תנאים [tannaˈ(ʔ)im], singular תנא‎ [tanˈna], Tanna "repeaters", "teachers" [1]) were the rabbinic sages whose views are recorded in the Mishnah, [2] from approximately 10–220 CE. The period of the Tannaim, also referred to as the Mishnaic period, lasted about 210 years. It came after the period of the Zugot ("pairs"), and was immediately followed by the period of the Amoraim ("interpreters"). [3] Tannat’s resistant nature — able to handle heavy rain and drought, while always delivering acidity, colour and aroma — meant it survived throughout the 20th century, always adding value to a grower’s vineyard, even alongside the busty hybrid varieties that were popular throughout much of the 20th century. It has remained a staple in Uruguay’s vineyards ever since Pascual Harraigue first introduced it to the country in the 1870s (and is still often called Harriague after its pioneer).

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Over time, those big, bitter tannins will polymerize, creating long chains with each other, causing them to feel smoother and less harsh. Tasting Note: Tart passion fruit, pineapple skins and floral notes abound on the nose; there are some hints of citrus on the palate which is unctuous but offers a savouring acidity and impeccable balance Micro-oxygenation – (aka “microOX” or “microbullage” in French) – is the process of introducing teeny, tiny amounts of oxygen during the winemaking process to soften the overbearing structure and make the wines more approachable at a younger age. Of course, some people really enjoy all that bitterness! But to collectors, a well-aged wine with heavy tannins is worth its weight in gold (sometimes literally). Case in Point: Barolo Tasting Note: Classic Albariño aromas predominate with herbal notes intertwined with stone fruits and citrus; textural and rounded on the palate with a little grip on the finish and rich, flavoursome fruit cut through with refreshing acidity

Lancashire Police officer accused of attempting to murder woman in Manchester hotel to stand trial next month For much of this time my home was in the upper floor of an old farmhouse on a hill surrounded by vineyards: prized vineyards of Nebbiolo grapes destined to become Barolo.Nebbiolo: One of Italy’s most legendary grapes, Nebbiolo boasts high tannin content and bitterness while still having a delicate nose. The fact that these famous red wines are Tannat-based, means that there is a consistency of astringency in all the red wines from the region. For example, tannin cuts through the intense meaty protein of a dry-aged fat-marbled steak, permitting subtler flavors of both wine and food to emerge. The tannin molecules actually bind onto proteins and other organic compounds in the food and scrape them from your tongue. Wow! Tannat isn’t only a historical variety for Uruguay, it is also the most planted new variety (accounting for 28% of new vineyards under 5 years old), while also claiming the second greatest number of oldest vines (accounting for 17% of Uruguay’s vineyards over 50 years old). Vinification Process: Aged in concrete tanks for 6-8 months with skins on. The skins are periodically mixed with the wine to achieve the evolution of a more complex wine, with greater creaminess and freshness.

Goodman, Martin David (2018). A History of Judaism. Princeton University Press. p.63. ISBN 978-0-691-18127-1. From there it began to spread around the country, originally being known simply as the ‘Harraigue’ grape, after the father of Tannat in Uruguay. Today it has become Uruguay’s most planted variety, claiming over 1,630 hectares, and is planted in all of Uruguay’s wine regions. In an ode to the importance of Tannat for Uruguay, the National Viticulture Institute declared the 14th April as Tannat Day — to mark the day that Harraigue passed away, on 14th April 1894, and his lasting legacy in Uruguay.Tasting Note: Generous floral aromas on the nose with complex phenolics. The voluptuous palate offers tropical fruit flavours balanced by refreshingly bright acidity and a little phenolic grip on the finish. Delicious well-chilled. to 80% of the regions production, which expresses itself with strength on the clayey-limestone and siliceous soil mixed with fine gravels, which explains the power and structure of this full-bodied wine. When it comes to finding the best wines, most experts will tell you that the key lies in balance, essentially, the key qualities of wine complementing each other seamlessly. Tannin (which also helps give a wine structure) is one of those key qualities, along with acidity, alcohol, and fruit. Actually, Tannins Help Wines Age Well The root tanna ( תנא‎) is the Talmudic Aramaic equivalent for the Hebrew root shanah ( שנה‎), which also is the root-word of Mishnah. The verb shanah ( שנה‎) literally means "to repeat [what one was taught]" and is used to mean "to learn". Petite Sirah: Originally French, Petite Sirah and its powerful flavors are now largely found in California.

Oak barrel aging – while oak introduces wood tannins, it also allows a steady oxygen entrance to the wine, which helps the wine taste smoother. With more than 10,000 acres planted throughout the world, Tannat is a common wine grape. You’ll find most Tannat grows in France and Uruguay. Cassoulet, with its rich, meaty flavors, will help quell Tannat’s rigorous tannins. by Phillip Capper Tannat Food Pairing Recommendations Tasting Note: Complex nose with tobacco leaf, spice, raspberry and cassis fruits; smooth and elegant on the palate with lovely refreshment, underpinned by the plum and dark chocolate character of Tannat. The traditional style of Uruguayan Tannat, which is also still popular throughout Uruguay’s wine regions, is a more structured, age-worthy Tannat wine which has been aged in oak barrels for a year or more. These wines can often cellar well for well over a decade, and in many of the older family cellars around Uruguay you can uncork Tannat wines from the 80s and 90s which show the fantastic potential of this wine for ageing.Micro-oxygenation (aka “microOX” or “microbullage” in French) – is the process of introducing teeny, tiny amounts of oxygen during the winemaking process to soften the overbearing structure and make the wines more approachable at a younger age. Estates like Bodega Garzon – located in a coastal village of the same name, close to Punta del Este by coincidence – have produced a more contemporary-styled version that is helping to smooth Tannat’s image of rustic, hard tannins in international markets,’ Anson wrote. Robinson, J., ed. (2006). The Oxford Companion to Wine (Thirded.). Oxford University Press. p. 442. ISBN 0-19-860990-6. Because of the high level of tannins, you’ll find it pairs well alongside richly marinated, barbecue grilled meats and vegetables. Nebbiolo is one of those grapes that is naturally, unavoidably, unapologetically high in tannins. The first sip or two can leave your gums throbbing and your mouth as dry as a dusty windowpane.