Tempranillo

Tempranillo is Spain's leading red wine grape variety, especially known from the Rioja and Ribera del Duero regions. It is also widely grown throughout Spain, including Navarre, La Mancha, Catalonia, Toro, etc. The name Tempranillo comes from the Spanish word temprano, which means "early," and is named after the earlier harvest time compared to other Spanish red wine grape varieties.

In Portugal, Tempranillo is known as Tinta Roriz or Aragonez and is cultivated mostly in the Douro River basin, which gives birth to Porto, but is also found in other New World wine regions such as Argentina, Australia and California in the United States.

Tempranillo grapes are relatively large and deep purple in color. The clusters are also medium to large in size and rather long. They can grow in a wide range of climates, but because the skin is thick and firm, sunlight is important. Also, because the acidity is not high to begin with, the temperature needs to drop sufficiently at night to ensure the acidity, and a large difference in temperature between day and night is the key to making a high-quality wine. The thickness of the skin means that it is rich in tannins and pigments, and if you can ensure the acidity, It is also suitable for long-term aging. Because it is not a variety with high acidity or sugar content, there are very few wines made from 100% Tempranillo, and about 90% of the wines are made by blending with Garnacha, Graciano, Merlot, Cabernet Sauvignon, etc.

It prefers limestone or clay soil, and because it is densely packed with fruit, it is best grown in a well-ventilated location. It has average tree vigor and stable yields, so it is an easy variety to manage if the soil conditions are right.

Its firm, thick skin Deep ruby ​​color and structure Tempranillo wine is characterized by its rich flavor. When young, it has the aroma of red fruits such as cherry and strawberry, with hints of vanilla and spices. As it ages, it develops complex aromas such as prunes, tobacco, chocolate, leather and dried fruits, deepening the flavor.

The body is medium to full-bodied, with firm yet smooth tannins, and a good balance with the acidity. Rioja Tempranillo is especially commonly aged in oak barrels. Of the two major wine-producing regions, Rioja generally uses American oak barrels to bring out the vanilla and coconut flavors, while Ribera del Duero uses French oak barrels, emphasizing the spiciness of the oak itself.

Tempranillo, with its rich flavor and well-balanced acidity and tannins, is a perfect match for grilled meat dishes. It also pairs well with tomato-based pasta dishes and hard cheeses, especially queso manchego, which is made from sheep's milk and is common in Spain. Traditional Spanish dishes such as Iberian ham, chorizo, and tapas, as well as barrel-aged Tempranillo, also harmonize with and enhance the flavor of smoked dishes.