(temp-ruh-NEE-oh)
Grape that Reigns in Spain
Most often associated with Spain, Tempranillo is the backbone of wines made in the well-known Spanish regions Rioja and Ribera del Duero. On the scale of light to heavy, Tempranillo leans on the light side. It tends to be higher in acid and lower in alcohol - common for Old World wines, and perfect for matching to food.
Notable Facts
As a flavor profile, red fruits like strawberries and cherries can
predominate - but with a rustic edge. Many wine made from Tempranillo will spend a few
years in barrel and bottle before reaching the consumer. Spanish wine laws are very specific about
ageing wine and oak is a big part of that. Many Tempranillo-based wines see a few years of oak - add
that to a few years of bottle and the wine can give a subtle - and occasionaly not-so-subtle - leathery mouthfeel.
The combination of the tart fruit and tannins make this wine very food friendly. Tempranillo is also a popular
blending partner for Garnacha.
In Ribera del Duero in particular. It lends a nice structure to the more plush Garnacha
grape. Some winemakers in Australia are also experimenting (quite successfully as we've tasted) with Tempranillo plantings
and blending with Grenache and
Syrah .
Summing it up
Successful Sites:
Spain; Rioja and Ribera del Duero, more recently, Australia
Common Descriptors:
red fruit, cherry, plum, tobacco, leather, herb