Grape Varietal Blog – Tempranillo

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.