Tempranillo Wines
Buy Tempranillo Red Wine
Tempranillo wine is a robust and fruity red wine that pairs well with a wide range of foods. It’s a superb choice if you enjoy wines with red fruit flavors and well-balanced tannins and acidity. Thought of as a middle way between the lighter-bodied Pinot Noir and the full-bodied Syrah wines, Tempranillo offers a fantastic flavor profile but without the oiliness of fuller-bodied wines. If you love Cabernet Sauvignon, Tempranillo is an excellent alternative.
What Kind of Wine Is Tempranillo?
Tempranillo is a medium- to full-bodied, dry red wine with a deep ruby color and medium to high tannins and acidity. Its flavor profile foregrounds red fruits and spices, and the customary aging in American or French Oak imparts vanilla flavors. Tempranillo wines have an alcohol content of around 13–14%. The Tempranillo grape predominates in Spanish vineyards and is the primary grape in Spanish red wines. If you buy red wine from Rioja or Ribera Del Duero, Tempranillo will be the greater portion, although here and elsewhere, it is blended with local grape varieties, often Garnacha (Grenache) and Mazuelo. Tempranillo varietal wines are, however, increasingly popular.
Where Is Tempranillo Wine Produced?
Tempranillo wine is primarily produced in Spain, where a majority of the world’s Tempranillo vineyards are found. The most renowned region for Tempranillo wine production is Rioja in Northern Spain, where the grape thrives in diverse microclimates and soil types, resulting in wines with distinct expressions of terroir.
Ribera del Duero is another significant Spanish region. Located in the heart of Spain, Ribera del Duero produces wines that are more robust and structured than those from Rioja due to the region’s higher elevation and greater temperature fluctuations. In Spain’s Toro region, the same grape is known as Tinto Del Toro.
Apart from Spain, Tempranillo has been successfully cultivated in various parts of the world. In Portugal, it is a key component in the fortified wines of Porto, known locally as Tinto Roriz.
Beyond the Iberian Peninsula, Tempranillo has found a home in New World regions, including California and Argentina:
- In California, Tempranillo vines have adapted well to the Mediterranean-like climate of Lodi and Paso Robles, producing wines that balance New World fruit intensity with Old World structure and complexity.
- In Argentina, Tempranillo wines showcase high-altitude viticulture, delivering ripe fruit flavors and firm tannins.
In Australia, Tempranillo has been successful in various wine regions, including McLaren Vale and Barossa Valley. Australian examples are full-bodied, with ripe fruit flavors and a hint of spice.
Food Pairings: What to Pair Tempranillo With
Tempranillo’s versatility makes it an excellent red wine for food pairing. Its high acidity and tannin content can stand up to rich, fatty dishes, while its fruit-forward profile makes it a good match for a variety of flavors.
Here are some pairing ideas:
- Meat: Tempranillo red wine pairs beautifully with a variety of meats, from pork and veal to lamb and beef.
- Cheese: Aged cheeses like Manchego, Cheddar, or Gouda are excellent choices. Their nuttiness complements the wine’s flavors and the cheese’s fat content helps soften the wine’s tannins.
- Spanish cuisine: As a Spanish wine, Tempranillo naturally pairs well with traditional Spanish dishes. Think paella, chorizo, or a simple plate of jamón ibérico.
- Grilled vegetables: The charred flavors from grilled vegetables match well with the smoky notes found in Tempranillo wines, especially those that have been oak-aged.
- Spiced dishes: Tempranillo can handle a bit of heat, making it a great choice for dishes with a kick. Try it with Mexican or Moroccan cuisine for a delightful pairing.
How Is Tempranillo Served?
Feel free to serve and drink these wines according to your personal preferences. However, wine experts offer serving guidelines that may enhance your experience:
- Serving Temperature: The ideal serving temperature for Tempranillo wines is between 60–65°F (16–18°C). Slight chilling from room temperature allows the wine’s flavors and aromas to express themselves. If the wine is too warm, the alcohol can become more pronounced, overpowering the fruit flavors. Conversely, if the wine is too cold, it can mute the flavors and make the tannins harsher.
- Decanting: Well-aged bottles can benefit from decanting. Moving the wine to a decanter not only separates any sediment from the wine but also introduces oxygen to soften the tannins and open the flavors and aromas. Even younger Tempranillo wines benefit from aeration; consider decanting or opening the bottle half an hour before you plan to serve it.
- Wine Glasses: The type of glass you use can influence your perception of the wine. A glass with a larger bowl, such as a Bordeaux-style glass, is often recommended. This design allows the wine to breathe and funnels the aromatic compounds to your nose.
- Pouring: When serving wine, it’s customary to fill the glass to the widest point of the bowl, allowing enough space for the wine to be swirled, which aids in aeration and helps release the wine’s aromas.