Tempranillo RED WINE

Tempranillo, pronounced tem–pruh–ni–yoh, is a red grape variety grown widely throughout Spain and Portugal. Used traditionally as a blending grape, it’s the variety behind Rioja’s world-renowned red wines and one of the primary grapes used to make Port. Tempranillo red wines and Tempranillo-based wines offer ripe strawberry and red cherry flavors, with spice and tobacco notes when aged in oak.

Tempranillo traces its roots to Spain, where it continues to dominate vineyards. The key red grape in Spain’s Rioja and Ribera del Duero wine regions.

Today, Tempranillo can be found around the world, and is the fourth most-planted variety. Outside of Spain, Tempranillo flourishes in Chile and Argentina, South Australia’s McLaren Vale region, and California’s Inland Valleys.

Medium- to full-bodied, Tempranillo wine is high in tannin, with moderate- to low-acidity and moderate alcohol.

Tempranillo wines are typically ruby red in color with approachable red- and dark-fruit flavors (like cherry and plum) and peppery accents. Thanks to their acid and tannins, Tempranillo wines are particularly suited to oak aging and often adopt leather and vanilla flavors over time.

Generally, Tempranillo wines offer fruit flavors complemented by spicy, peppery tones or leathery notes, but wines can vary depending how they are made and where the grapes were grown. Tempranillo made in warmer climates is typically fruit-forward and brimming with flavors like:

• Strawberry
• Cherry
• Raspberry
• Stewed fruit

When matured in oak or bottle, the wines develop more intense dark fruit flavors as well as secondary flavor characteristics. Expect flavors including:

• Black currants
• Figs
• Prunes
• Spice
• Cedar
• Tobacco
• Chocolate
• Vanilla

Tempranillo from Spain’s Rioja and Ribera del Duero regions is your best bet for a smooth, fruity red wine.

Tempranillo red wines are incredibly versatile and pair well with a variety of flavors and menus.

Thanks to its robust flavors and tannic character, Tempranillo wine is a perfect partner for all sorts of meat. And generally, the more mature the wine, the more robust your meat should be. Rack of lamb or hardy steak dishes would be an ideal match.

Meat isn’t Tempranillo’s only partner: The fruity red wine also works well with smoky, tomato-y and roasted flavors. Try it alongside traditional Mexican dishes, roasted vegetables and pasta with red sauce.

When all else fails, Tempranillo red wines will always pair well with bread, cheese and charcuterie.

While young versions are likely fine to enjoy immediately upon opening, aged Tempranillo (including Tempranillo-based blends) is generally best enjoyed if decanted an hour-or-so before serving. Either way, be sure to serve Tempranillo red wines around room temperature (68° F) in an all-purpose or traditional red wine glass.