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

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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. Vinification Process: Over three days, a pre-fermentation maceration is conducted at a controlled temperature of 4°C, after which selected yeasts are added. Fermented in stainless-steel tanks at a controlled temperature between 25°C and 28°C. Malolactic fermentation in tanks. 50% of the wine is aged in American oak barriques for 4 months The region of Madiran plays a significant role in how red wines from these lesser-known regions are perceived. Although the region does not hold the international-esteem that many other French regions do, these red wines are equally as fierce and concentrated.

Tannin is a naturally occurring polyphenol found in plants, seeds, bark, wood, leaves, and fruit skins. There are so many excellent wine pairings for Tannat wines and it really depends on the individual producer and wine as to what dishes will pair best. Meat wine pairings with TannatThe Madiran Wine Festival is considered the highlight of the Gascony district, with over 30 renowned wineries showcasing their wines. It’s possible to make lighter styles of Tannat varietal wines, too. This cooperative-made Madiran is 90% Tannat and shows a ‘lighter touch’ with supple tannins yet opulent fruit, according to Decanter’s Stephen Brook. Tasting Note: Rich golden orange colour; the perfume on the nose offers fresh aromas of citrus pith, lemon and lime; medium-bodied with a lush, creamy palate of tropical and candied fruits. Tasting Note: Very typical cherry red colour, clean floral notes, dried rose petals, warming spice. Medium bodied with cherry and raspberry fruit, some spice and well-structured tannins

Known as the heart of darkness, the region of Madiran is responsible for highly expressive red wines, focusing on the rare, dark variety of Tannat. A spitroast lamb with its rich, earthy flavours, juicy fat and some depth of smokey flavours from cooking over the fire works wonderfully with the complexity of Tannat, which is rich in acidity, tannins and flavour and can pull off even the most complex lamb dishes. 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. Polyphenols are macromolecules made of phenols: complex bonds of oxygen and hydrogen molecules. (Yep, wine is science!) Start with some of the unoaked, modern Tannat wines of Pizzorno, Antigua Bodega Uruguay, Viña Edén, Brisas del Este, Bracco Bosca, Bodega Oceánica José Ignacio, Bodega Garzón and Cerro del Toro. Traditional Tannat winesThe Mishnaic period is commonly divided up into five periods according to generations. There are approximately 120 known Tannaim. Additionally, there is an Open Day Wine Festival in the third week of November where different Madiran wine Brands, producers and chateaux come together to share their passion for wine. The language in which the Tannaim of Israel and Babylonia wrote is referred to as Mishnaic Hebrew (MH), or in Hebrew Lešon hakhamim, meaning the language of the Sages. Texts were written in MH between roughly 70 CE and 500 CE. Tannaitic literature, which includes the Mishnah, the Tosefta, the halachic midrashim, and Seder 'olam Rabba was redacted between roughly 70 CE to 250 CE. Research has demonstrated that Hebrew was spoken in Israel until about 200 CE, and it is generally agreed that tannaitic literature reflects the language and speech used in various regions of Israel during that time period. [6] Prominent Tannaim [ edit ] Titles [ edit ]