Though I drank it by itself while I worked, all I could think about was a fatty skirt steak seared over a charcoal fire, blackened on the outside and bloody and untouched on the inside, the fat of the cut pairing perfectly with the tannins of the wine. Tannat is a grape that is starting to become widely available in Brazil, but the grape is most widely grown in Uruguay. It’s like a Tempranillo which has characteristics of tannins, the astringent biomolecule that gives you that feeling of dryness in your teeth. At first whiff: scent of wet leaves and damp earth. On taste: harmony. A balance between the acidity, good structure with persistent tannins of the finish. Slight flavors of café mocha and chocolate. R$45

Guest Post: Alykhan Karim, CEO/Founder of