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FijiFlavors · Salto
Red wine from the Tannat grape, with intense color and pronounced tannins, the signature grape of Uruguay. The grape arrived in the country with Pascual Harriague, who adapted it in Salto in the 19th century.
Traditional drink from Salto, Salto
Also known as: Harriague
Illustrative images. The pictures in this guide are illustrations based on the real place, not photographs, and may differ from it.
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Tannat — Salto, Uruguay
Tannat is a red grape originally from southwestern France that became Uruguay’s signature variety. It yields wines of deep red color, with body and pronounced tannins; astringency is the defining trait of the grape. Uruguayan producers now make a range of styles: young, fruity reds, barrel-aged wines, rosés, sparkling wines and even sweet versions.
The grape’s story in Uruguay starts in Salto. The French Basque Pascual Harriague, from the Iruleguy region in the Lower Pyrenees, arrived in the country in 1838 at age 18. He worked in mining, land and cattle, and established a saladero, a salted meat factory, in the department of Salto. There he tested several grape varieties seeking a great red wine and found that Tannat adapted best. For a long time the grape was called by his surname, Harriague. There are accounts that the vine cuttings came from Concordia, Argentina, via Juan Jáuregui, known as "Lorda."
According to the National Institute of Viticulture (INAVI), Uruguay has had a "flagship vine" since 1870. Tannat is the most planted grape in the country, accounting for more than a quarter of production, and makes up much of the red wine exports. Today it is grown in several regions, from Salto in the north to Canelones near Montevideo.
Harriague died in Paris on April 14, 1894. In his honor, INAVI dedicates April to Tannat, with a week around the 14th recognized by the International Organisation of Vine and Wine. As with any wine, it should be enjoyed in moderation.
Salto , Salto
It was in Salto that Pascual Harriague adapted the Tannat grape in the 19th century, starting Uruguay’s signature variety.
Tannat grapes; most wines are single-varietal.
The most concentrated ones pair with red meats and parrilla; the young wines go well with cheeses and light starters, and the rosés with fish and seafood.
All year round; in April, the month of Tannat, with a week around the 14th.
Your questions
Because it adapted to the country since the 19th century, when Pascual Harriague planted it in Salto, and today it is the most planted grape, accounting for more than a quarter of production, according to the National Institute of Viticulture.
The French Basque Pascual Harriague, who arrived in the country in 1838 and adapted the grape in Salto. That is why it was called Harriague for a long time.
Red, with intense color, body and pronounced tannins. There are also young, fruity versions, rosés, sparkling wines and dessert wines.
April 14, the birth date of Pascual Harriague. The National Institute of Viticulture dedicates the month of April to the grape.
Flavors of Uruguay
Pasta stuffed with meat with Caruso sauce, made with heavy cream, ham, mushrooms, cheese and meat extract. The sauce was created in Montevideo in the 1950s and is named for the tenor Enrico Caruso.
A mix of dry white wine and sweet sparkling wine in equal parts, served very chilled. It’s associated with the Mercado del Puerto in Montevideo, where it’s drunk at the counter before lunch and at year-end celebrations.
Sponge cake tart, whipped cream, crunchy meringue and peaches in syrup, light and airy. It was created in Paysandú in 1927 and is named after a local bird.
Hot sandwich of thin beef steak, ham, cheese, lettuce, tomato, egg and mayonnaise, also served on a plate with French fries. It was born in a bar in Punta del Este in the 1940s and, despite the name, does not contain goat.
Fried patties of a light batter with chopped fresh green seaweed, typical of the resort towns along Rocha’s coast, such as Cabo Polonio, Valizas and La Pedrera. Served hot, as a starter or snack.
Liqueur made from the orange, sweet-and-sour fruit of the butiá palm, which forms large palm groves in the department of Rocha. The town of Castillos, amid the groves, is known as the “butiá city.”
