Tempranillo
Often referred to
as it’s noble grape, Tempranillo is a dark-skinned variety originating in
Spain, with it’s name coming from temprano,
which means early and reflects its tendency to ripen several weeks earlier than
many other red grapes in the region. Although this grape is native to Spain and
has been grown on the Iberian Peninsula since the time period of Phoenician
settlers, it has since been planted in Mexico, New Zealand, South America,
North America, South Africa, Australia, Argentina, Uruguay, Turkey and Canada. Tempranillo is often blended with Grenache and
Carinena in Rioja, and others in Portugal if producing port wine or dry table
wines from the Douro. This grape typically thrives in high altitudes, yielding
wines with a deep red color and an aroma consisting of berry, plum, vanilla and
leather flavors.
According to
winemakers experienced in the processing and production of Tempranillo, it
marries very well with Oak. Those in Rioja often use American oak due to the
wonderful integration of the vanilla and coconut notes imparted by new oak
barrels with the flavor profile of Tempranillo. However, winemakers in Ribera
del Duero utilize French, used oak barrels because they believe it brings out
more spiced oak flavors while also allowing the fruit’s flavor to shine.
As with most grape
varietals, the growing location and climate have a huge impact on the final
product. These grapes are not known for their high acidity, and a drinker can
often detect that it is a wine from a very warm, flat region when tasting a
flat, overblown Tempranillo such as those from the sunny plains of La Mancha.
However, the lack of a high acidity can also be beneficial in areas that
exhibit a high diurnal temperature variation. In these areas, the warm,
sunshine filled days aid in the full ripening of the grapes, and the cool
nights allow them to retain a natural acidity. This balance produces bright,
fruit-filled wines that display both warm and tangy components. Interestingly,
the Tempranillo grape is one of few types that can adapt to and thrive in
continental Mediterranean climates such as those in Spain. However, certain bug
species and diseases are a large problem for this grape due to its low
resistance to either. The fruit forms compact bunches of circular, deep
purple-black grapes and large leaves with five overlapping lobes. Tempranillo
is definitely susceptible to inclement weather, and will swell or contract
depending on the amount of water in the air and ground.
Many people describe
their first taste of a Spanish Tempranillo as instantly detecting leather and
cherry flavors. It has a smooth, mild finish and medium tannins that linger
after tasting. On the other hand, American and certain New World Tempranillos
exhibit cherry, vanilla and tomato-sauce flavors as well as chunkier tannin. As
with flavor characteristics, color is also altered slightly depending on where
the grape is grown and how it is processed. It has been described as being
between Pinot Noir and a Syrah in comparison of body and color (Syrah being
deeper and Pinot Noir being lighter). On good vintages with the use of New
World oak barrels, Tempranillo tastes full-bodied, but can look more
translucent than Syrah due to the larger size and thinner skin of its grapes. The
traditional style of aging of this varietal in oak in Spain, it often retains a
“ruddy-orange hue”.
While shopping for
a Spanish Tempranillo, you will find that there are four legal aging terms
listed on most bottles of this wine, which will affect the flavor that is
imparted in it. Vin Jovens, for
example, are rarely aged in oak. They are released young and are meant to be
drunk within a shorter period of time. Crianza
reds require two years of aging and six months in oak, of which is
traditionally American due to its strength compared to others such as French
oak. Reserva reds are aged for three
years, one of which is in oak. Due to the increased aging time in oak, these
wines are much higher in quality and have a very rich, balanced flavor. The
final of the main labeling categories of Tempranillo is Gran Reserva, which is reserved for wines from phenomenal vintages.
They are aged for at least five years with eighteen to thirty months in oak.
Due to its savory
flavor, it can be paired with a variety of food, from local cuisine to those
from many other areas. Wine Folly (winefolly.com) suggests pairing lasagna,
pizza and other tomato-based meals; grits, polenta, and other dishes using
corn; and Mexican meals such as burritos and chile rellenos. Wine-searcher
presented pairings such as fried blood sausage with rice from Europe, Thai
rare-beef salad from Asia, Brazilian pork and black bean stew from the
Americas, and roasted eggplant with tomato and basil ragout from Oceania.
Tempranillo is
technically an Old World grape, but many winemakers are adding New World style
to its aging and labeling. It is becoming more and more popular, and it will be
very interesting to see how the new characteristics of the varietal will affect
it in the future.
