Tempranillo

Tempranillo is a very old, thick skinned grape variety with deep colour. It’s the fourth most planted grape variety in the world and the most widely planted red variety in its native Spain. In fact, the name Tempranillo actually comes from the Spanish word temprano, meaning “early”, in reference to the early ripening of the grapes in comparison to other varietals. While Tempranillo is the dominant Spanish grape, it’s primarily used for blending with other varieties including Garnacha, Mazuelo and Graciano, to create a wonderfully balanced red wines, such as those from Rioja.

Tempranillo Tasting Notes

Cherry

Strawberry

Fig

Tobacco

Cedar

Tempranillo wines tend to be quite complex with many layers of flavour. You’ll generally find it delivers significant red fruit flavours of cherry, strawberry and raspberry, along with a hint of fig. Notes of tobacco, leather, cedar and spice are also present and become particularly prominent when the wine is aged in oak barrels. This is rounded off by a smooth and lengthy finish where tannins come to the fore.

Tempranillo Wine Style

Full and Fruity Red Wine

Light Full-Bodied

Tempranillo wines tend to be quite dry with a ruby-red colour when young, changing to garnet when aged. Expect a medium to full body with relatively high tannin structure, which is complemented by noticeable levels of acidity. Tempranillo is primarily used as a base wine for the world renowned Rioja blends, providing a real backbone with its high alcohol levels (between 13.5% and 15% ABV). This high alcohol content coupled with high tannin and acidity makes for a perfect ageing wine – hence why the Spanish have such complex labelling laws, which are nearly all dictated by how long wines have been aged!

Wine Regions

The Tempranillo grape variety is perfectly at home in the warm Spanish climate, benefitting from diurnal temperature fluctuations commonly associated with the continental climate zone. Plentiful sunshine is required during the day to ensure grapes achieve optimal ripeness and sweetness, while much cooler nights are necessary to develop sufficient acidity. While Tempranillo is widely known for the large part it plays in Rioja blends, it can also be used to make an impressive single varietal wine in certain districts outside of the famous Spanish region. One area in particular is Ribera del Duero, which provides chalky soils, high elevations and a wind-protected mountainous landscape that allows Tempranillo grapes to truly flourish.

Portugal has the second highest number of Tempranillo vines, but are still some way behind the Spanish when it comes to mastery of this variety! Tempranillo has also found a home in other warm parts of the world including Argentina, Chile and Southern Australia, albeit on a much smaller scale.

What Food Goes with Tempranillo?

Tempranillo is a very diverse food-pairing wine. Younger, fresher styles with their savoury characteristics are well-suited to game and mushroom dishes, as well as many tomato-based dishes. Bolder and more developed Tempranillo’s that are aged are better suited to stronger, meatier dishes. Think steak, racks of lamb or spicy pork tapas.

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