The
Tempranillo grape, part of the Vitis
vinifera species, is possibly the most famous of Spain’s native grapes. Its
name translates to “little early one,” which is in reference to the grape’s
early ripening tendencies. The grape is also known under a few different names
within different areas of Spain. Some of these names include Tinto Fino,
Cencibel, Tinta del País, Tinta, and Morisca, among others. This grape is extremely
important, especially in Spain, and its ability to pair with a variety of foods
makes it an even more unique grape.
Tempranillo
is native to northern Spain and is therefore widely grown in Spain. The two
major regions in Spain that grow Tempranillo include Rioja and Ribera del
Duero. Rioja is located in north central Spain, while Ribera del Duero is
located a little farther to the south. Additionally, a substantial number of
Tempranillo grapes are grown in the Penedès, Navarra, and Valdepeña
regions of Spain. There are around 70,000 hectares of Tempranillo planted
within the country of Spain alone. However, Rioja is where Tempranillo is at
its best. Rioja has a continental climate, and the mountains in the area help
to isolate the region, which as a moderating effect on the climate. These
mountains also protect the vineyards from strong winds that are potentially
damaging. Annual rainfall ranges from 12 inches to more than 20 inches. In
Rioja, the wine is notoriously oak-aged to generate increased complexity and
harmony. Tempranillo is also grown widely in northern Portugal, and Tempranillo
vines have been successfully adopted in the New World, especially in
California, Australia, and Argentina. Around 2,000 hectares of Tempranillo are
planted in North America.
Tempranillo
wines generally have characteristic flavors of plum, cherry, and strawberry,
often mixed with an earthy minerality. However, Tempranillo is unique in that
it does not have one true flavor profile. Tasting notes can range from
blackcurrants and cherries to chocolate and tobacco. In vineyards that are
younger and located in cooler climates, there is usually a correlation with the
plum, cherry, strawberry, and blackcurrant descriptors. Conversely, the
chocolate and tobacco flavor notes arise more from older vineyards located in
hotter areas. Hot, sunny days encourage Tempranillo grapes to ripen, while
cooler nights help them retain their natural acid balance. These wines are ruby
red in color, with a balanced alcohol-to-acid ratio. The wines often become
better with age, and pick up complexity and richness and a descriptor of
leather. As mentioned previously, Rioja often ages its Tempranillo wines in
oak, which adds that flavor to the wines. Most commonly used is American oak. Oak
aging may add some vanilla and coffee notes to the taste of the wine. Tempranillo
wines from Riba del Duero are darker and more powerful because they are not
aged in oak. Portugal Tempranillo wines are more fragrant and also lower in
acidity, with outstanding color and body. Tempranillo wines are often blended
with Garnacha, Graciano, Merlot, or Cabernet Sauvignon, instead of being
bottled as 100% Tempranillo.
The Tempranillo
grape is dark-skinned and extremely thick-skinned. This wine is known for being
an “early grape” with a short ripening cycle. It has a high anthocyanin count
that makes its wines deep-colored with moderate tannins. These wines are not
known for their naturally high acidity. It produces a must which is balanced in
sugar, color, and acidity, although sometimes it may lack acidity. Tempranillo
is commonly cultivated in bush vine, or “goblet” form, which is how it has
sometimes been traditionally grown. The freedom of bush vines supposedly
encourages the development of a fruiter flavor. However, many growers in the
modern world have gotten good results by growing Tempranillo vines on wires.
Frequent pruning is required for these tough Tempranillo vines. Tempranillo is
very sensitive to pests and is not very resistant to drought or high
temperatures. This restricts the number of areas in which it can be
successfully grown.
Something
else important to note about Tempranillo wines is that they are one of the most
food-friendly wines around. These wines offer versatility and value and still
contain bold flavors and lift. They often become better with age if they are
oaked, and complement Spanish style dishes such as tapas, pork, and grilled or
roasted entrees. They also will pair well with Chorizo sausage, lamb, sheep
milk cheeses, and vegetable casseroles. These wines are notorious for their
ability to pair with food, which is something that makes them unique and
popular among wine-drinkers.
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