General Description: Tempranillo is a red grape variety native to Spain, where it is extensively cultivated and considered one of the country’s top wine grapes. It forms the backbone of some of Spain’s most prestigious wines, including those from Rioja and Ribera del Duero. Tempranillo is valued for its versatility, capable of producing a wide range of wine styles from young and fruity to complex and aged wines. The grape’s name derives from the Spanish word “temprano,” meaning “early,” referring to its tendency to ripen earlier than other Spanish red grapes. Tempranillo wines are known for their flavours of cherry, plum, tomato, and tobacco, often with a smooth texture and moderate to high tannins.
Primary Flavours:
- Cherry
- Plum
- Tomato leaf
- Leather
- Tobacco
- Vanilla (from oak aging)
Taste Profile:
- Sweet-Dry: Dry
- Body: Medium to full body
- Tannins: Medium to high
- Acidity: Medium
- ABV range: Typically between 13.5% to 14.5%
Handling: Tempranillo wines are best served at a slightly cooler temperature than room temperature, around 16°C to 18°C, to highlight their complex flavours and aromas. The ageing potential of Tempranillo varies with the style; while joven (young) wines are intended for immediate consumption, reservas and gran reservas from top regions have significant ageing potential, developing more nuanced and complex flavours over time.
Food Pairing Suggestions: Tempranillo’s balance of acidity and tannins makes it a versatile pairing with a wide array of foods. It pairs well with grilled and roasted meats, including lamb, beef, and pork. The wine’s savoury characteristics complement dishes with tomato-based sauces, chorizo, and aged cheeses. Its versatility extends to richer poultry dishes and hearty stews, making Tempranillo a go-to choice for a variety of culinary traditions.