Tempranillo

Tempranillo (aka, Tinto Fino and Tinta del Pais in Spain, Aragonez or Tinta Roriz in Portugal, and several other synonyms elsewhere) is a black grape variety widely grown to make full-bodied red wines in its native Spain. Its name is the diminutive of the Spanish temprano (“early”), a reference to the fact that it ripens several weeks earlier than most Spanish red grapes. Tempranillo has been grown on the Iberian Peninsula since the time of Phoenician settlements. It is the main grape used in Rioja, and is often referred to as Spain’s noble grape. The grape has been planted throughout the globe’s wine regions.
In 2015, Tempranillo was the fourth most widely planted wine grape variety worldwide with 232,561 hectares (574,670 acres) under vine, of which 87% was in Spain where it is the most planted red grape variety.
Unlike more aromatic red wine varieties like Cabernet Sauvignon, Sangiovese and Pinot noir, Tempranillo has a relatively neutral profile so it is often blended with other varieties, such as Grenache and Carignan (known in Rioja as Mazuelo), or aged for extended periods in oak where the wine easily takes on the flavour of the barrel. Varietal examples of Tempranillo usually exhibit flavours of plum and strawberries. Tempranillo is an early ripening variety that tends to thrive in chalky vineyard soils such as those of the Ribera del Duero region of Spain. In Portugal, where the grape is known as Tinta Roriz and Aragonez, it is blended with others to produce port wine.
When tasting Tempranillo wines, look for clues that indicate it was made with exceptional quality grapes. It is not the deepest-coloured red wine, a higher quality and youthful example will have a deep ruby-red hue with a bright red rim. The tannin levels should be high and acidity should also be noticeable so as to complement the tannin. Fruit flavours are generally in the red fruit spectrum (red cherry, black cherry, raspberry) with subtle savoury fruit notes (dried tomato, red pepper, etc.). Top level Tempranillo wines often age in oak (American or European oak) for at least 12 months. While the body does not get as rich as Cabernet Sauvignon, Tempranillo is very complex with layers of flavours from start to finish.
Bolder, aged Tempranillo wines pair nicely with steak, gourmet burgers and rack of lamb. Fresher styles match well with baked pasta and other tomato-based dishes.