Most of the red-wine glory in Spain is hinged on the soft, jammy red and the black fruits of the Tempranillo grapes. Primarily found in northern regions which include Riber del Duero and Rioja, and centrally located La Mancha, the Tempranillo wine usually dominates as one of the single bottle varieties and is also one of the key players in most of the Garnacha based-blends. This grape produces a medium onto full-bodied red wine that features decent tannins, lower acidity, along with fruit-flavor characteristics
The Different Names Of Tempranillo Wine
It is common for grapes from one area or region to be called something different in one of the other countries that produce wine. For example, the French Syrah is named as a “Shiraz” in Australia. A similar naming theme occurs with the Grenache/Garnacha grape.
Yet when it comes to the Tempranillo grape, these rules have changed. With around 8 synonyms used for this grape, 5 of these come from Spain which includes Cencibel, Tinta de Toro, Ull de Llebre, Tinto Fino, and Tinta del Pais, and derived regionally as Tinto Roriz and Aragonez in Portugal, Tempranillo often causes serious confusion when it comes to consumers. Luckily, the term Tempranillo is found on many of the bottles of today, along with the regional names of places such as Ribera del Duero or Rioja.
The Flavor Profile Of Tempranillo Wine
The styles vary according to how Tempranillo has been handled in the bottles. These wines range from light onto medium bodied, along with pliable and soft tannins which often combines a mix that is heady of blackberry and red fruit. The Tempranillo often presents itself as the cozy cousin to the Pinot Noirs, with a similar acid profile which gives the Pinot that extra boost. These grapes ripen easily in warmer weather regions found in central and north Spain. This is a grape that would benefit greatly from the right altitude, cooling effects from ocean breezes, and the diurnal swings in temperature to gain slightly more acidity over the physiological ripening processes.
These grapes take very easily when it comes to oak, which can result in a winemaking temptation that can lean to over-oaking. This tends to result in wines that are lacking in forward-fruit which are full of leather, vanilla, and slightly dusty and dry. The earthy characteristics of these wine take on tobacco forms, especially in the older vintages. This will add to both the dimension and depth as the main fruit starts to recede, while the evolution of the wine continues.
Food Pairings
The Tempranillo wine is regarded as one of the more food-friendly wines available. They provide value and versatility without forsaking palate engagement and flavor. Tempranillos go great with just about any Spanish dishes and cuisine, pork, tapas, roasted or grilled steak, poultry, and chorizo themes. The local love to pair Tempranillo with Manchego cheese along with all types of regionally-inspired Jamón, which is Iberian ham.
Some of the popular producers to try include Osborne, Muriel, Muga, Montecillo, Baron de Ley, Larioja Alta.