Comparison
Taurasi vs Uruguayan Tannat
How Taurasi and Uruguayan Tannat differ, dimension by dimension.
The short answer
The main differences: Taurasi has more earthy character; Taurasi has more acidity; Taurasi has more tannin.
Choose
Taurasi
Choose Taurasi if you want something earthier, fresher and more acidic, more tannic and structured.
Where they genuinely differ
Only differences large enough to notice in the glass are listed here. A gap of half a point on a five-point scale is noise, and WineHQ does not dress it up as a finding.
Earthy character
Clear differenceForest floor, mushroom, wet stone, clay and undergrowth notes. Frequently, though not exclusively, associated with cooler and more traditional styles.
Taurasi is earthier: medium-plus against low.
Acidity
Clear differenceTotal perceived acidity. Rises in cooler climates and with earlier picking; falls with heat and ripeness.
Taurasi is fresher and more acidic: high against medium-plus.
Tannin
Clear differencePhenolic compounds from grape skins, seeds, stems and oak. The principal structural axis of red wine.
Taurasi is more tannic and structured: high against medium-plus.
Body
Clear differenceThe overall weight and viscosity of the wine in the mouth — a composite of alcohol, sugar, extract and glycerol.
Uruguayan Tannat is fuller and richer: high against medium-plus.
Fruit intensity
Clear differenceHow loudly the fruit flavours speak, independent of whether they are ripe or tart.
Uruguayan Tannat is fruitier: medium-plus against medium.
Savoury character
Clear differenceNon-fruit, umami-adjacent character: meat, leather, olive, soy, broth, cured notes. Often increases with age.
Taurasi is more savoury: high against medium-plus.
Where they are much the same
Just as useful: knowing which parts of the choice do not matter.
- Sweetness: Similar — both low.
- Alcohol: Similar — both medium-plus.
- Aromatic intensity: Similar — both medium.
- Oak influence: Similar — both medium.
- Floral character: Similar — both low.
Full side by side
| Dimension | Taurasi | Uruguayan Tannat |
|---|---|---|
| Earthy character | typically medium-plus, ranging from medium to medium-plus (4/5) | low (1/5) |
| Acidity | typically high, ranging from medium-plus to high (5/5) | typically medium-plus, ranging from medium to medium-plus (4/5) |
| Tannin | typically high, ranging from medium-plus to high (5/5) | typically medium-plus, ranging from medium to high (4/5) |
| Body | typically medium-plus, ranging from medium to high (4/5) | typically high, ranging from medium-plus to high (5/5) |
| Fruit intensity | typically medium, ranging from low-medium to medium-plus (3/5) | typically medium-plus, ranging from medium to high (4/5) |
| Savoury character | typically high, ranging from medium-plus to high (5/5) | typically medium-plus, ranging from medium to medium-plus (4/5) |
| Perceived freshness | typically medium-plus, ranging from medium to medium-plus (4/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Texture | typically medium, ranging from low-medium to medium-plus (3/5) | typically medium-plus, ranging from medium to medium-plus (4/5) |
| Sweetness | low (1/5) | low (1/5) |
| Alcohol | typically medium-plus, ranging from medium to medium-plus (4/5) | typically medium-plus, ranging from medium to medium-plus (4/5) |
| Aromatic intensity | medium (3/5) | medium (3/5) |
| Oak influence | typically medium, ranging from low-medium to medium-plus (3/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Floral character | low (1/5) | low (1/5) |
| Herbal / green character | low (1/5) | low (1/5) |
| Spice | typically medium, ranging from low-medium to medium-plus (3/5) | typically medium, ranging from low-medium to medium (3/5) |
| Carbonation | low (1/5) | low (1/5) |
| Serve at | 16–18°C | 16–18°C |
| Typical flavours | black cherry, plum, leather, ash, tobacco | blackberry, plum, liquorice, cocoa, dried herb |
Values are typical points within each wine’s range. Both wines vary — see the individual pages for how much.