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New Customers Save $30 off $100+* with code SEPTNEW30

New Customers Save $30* with code SEPTNEW30

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Tempranillo

Notoriously food-friendly with soft tannins, modest alcohol, and bright acidity...

Notoriously food-friendly with soft tannins, modest alcohol, and bright acidity, Tempranillo is the star of Spain’s Rioja and Ribera del Duero regions. It is important throughout Spain as well as in Portugal, where it is known as Tinta Roriz and is an important component of Port wines and the table wines of the Douro region that Port calls home. California, Washington, and Oregon have all had moderate success with Tempranillo, producing a riper, more fruit-forward style of wine.

In the Glass

Tempranillo is often aged in new oak for the integration of spicy, woodsy, and herbal flavors, often with hints of vanilla, coconut, and dill. The grape itself produces medium-weight reds with bright red and black fruit aromas and hints of spice, leather, and tobacco, with no shortage of flavor.

Perfect Pairings

Tempranillo’s modest, fine-grained tannins and bright acidity make it extremely food friendly, pairing with a wide variety of Spanish-inspired dishes—especially grilled lamb chops, a rich chorizo and bean stew, or paella.

Sommelier Secret

The Spanish take their oak aging requirements very seriously, especially in Rioja. There, a system is in place to indicate on the label how much time the wine has spent in both barrel and bottle before release, which is helpful to the consumer trying to determine the style of an unfamiliar wine. Rioja can range from Joven (fresh, fruity, and unoaked) to Gran Reserva (complex and oxidized from extended barrel aging), with Crianza and Reserva in between.

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  • Azul y Garanza Tempranillo (1 Liter) 2015
    Tempranillo from Navarra, Spain
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    • Abacela Fiesta Tempranillo 2013
      Tempranillo from Umpqua Valley, Oregon
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      • Bodegas Muriel Crianza 2011
        Tempranillo from Rioja, Spain
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        • Santa Julia Organica Tempranillo 2016
          Tempranillo from Mendoza, Argentina
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