All About Tempranillo

Appearance

  • Color: Typically exhibits a deep ruby to garnet hue, depending on its age and regional variation.
  • Opacity: Generally medium to high opacity, reflecting the grape’s thick skins and the wine’s concentration.

Aroma

  • Primary Aromas: Red and black fruits such as cherry, strawberry, plum, and blackberry.
  • Secondary Aromas: Notes of clove, cinnamon, tobacco, and sometimes herbal elements like dill or thyme, influenced by the fermentation process.
  • Tertiary Aromas: With aging, Tempranillo can develop complex aromas such as leather, cedar, dried fig, and sometimes earthy undertones like mushroom or truffle.

Flavor Profile

  • Fruit Flavors: A mix of red and dark fruits including cherry, strawberry, plum, and sometimes blackcurrant.
  • Other Flavors: Notes of tobacco, leather, and spices such as clove and nutmeg. Some aged versions exhibit flavors of vanilla, coconut, and dill, particularly if aged in American oak barrels.
  • Oak Influence: Tempranillo wines often undergo oak aging, which can range from six months to over two years. The type of oak (American or French) used greatly influences the flavor, adding vanilla, coconut, and sweet spices in American oak or more subtle toasty notes from French oak.

Structure

  • Body:Medium to full-bodied, providing a rich and rounded mouthfeel.
  • Tannins: Medium to high tannins, contributing to a firm structure that allows for good aging potential.
  • Acidity: Medium acidity, which balances the fruit flavors and adds a refreshing finish.
  • Alcohol: Between 13% and 15%

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Pairings for Tempranillo

Grilled Meats and Barbecue

Grilled meats and barbecue are beloved for their bold, smoky flavors, enhanced by marinades, dry rubs, and sauces. Whether you’re grilling beef, pork, or chicken, the charred crusts and tender interiors pair well with wines that offer a balance of acidity, fruitiness, and tannins to complement the richness. From spice-rubbed steaks to sticky ribs, wine pairings help enhance the depth of flavor in grilled and barbecued meats, creating a perfect harmony of sweet, savory, and smoky elements​.

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Tomato-Based Dishes

Tomato-based dishes, known for their vibrant acidity, are staples in many cuisines, from pastas with marinara sauce to pizzas and hearty stews. The natural acidity of tomatoes makes them both a challenge and a delight for wine pairing. When cooked, tomatoes concentrate their sweetness, balancing out their tangy notes. Whether served as a simple sauce or in more complex dishes like lasagna, these dishes are rich, bold, and full of flavor, requiring wines that can either complement or cut through their acidity for a balanced experience.

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Spanish Tapas and Cured Meats

Spanish tapas and cured meats, such as Jamón Ibérico, chorizo, and Manchego cheese, are rich, savory, and full of intense flavors. These small, flavorful bites offer a range of textures, from the silky fat of cured ham to the firm, nutty bite of aged cheeses. Tapas are traditionally served with Spanish wines, which complement and enhance the bold flavors of the meats and cheeses. The ideal wines for pairing with these tapas are those that have high acidity, balanced tannins, and fruit-forward notes to cut through the fat and saltiness.

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Popular Locations for Tempranillo

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