Tempranillo (aka "The Flamenco Powerhouse")

Tempranillo isn’t just Spain’s most planted grape, it’s the country’s unofficial ambassador of “Let’s eat, drink, and stay out way too late.”

This bold beauty is the backbone of Rioja and Ribera del Duero, and you’ll find it popping up in places like California, Baja, and Argentina trying to start a spicy little revolution. It’s got more aliases than a spy novel (seriously, it goes by different names all over Spain), and depending on where it’s grown, it can be suave and smooth; or rugged and structured like a flamenco dancer who lifts weights.

What’s it bring to the table? Earthy vibes, serious backbone, and the kind of age-worthiness that makes wine nerds giddy. Pair it with lamb, charcuterie, or anything that spent time over a smoky grill. Tempranillo doesn’t just play well with barbecue; it basically shows up wearing an apron and bringing its own tongs.

Tasting Tips

• Give Tempranillo a little air - decant if it’s a younger bottle to soften the tannins.
• Notice the balance: ripe fruit on the front, earthy leather and tobacco on the finish.
• Older Rioja? Expect dried fig, cigar box, and vanilla from oak. Younger bottles? Think cherries, plums, and a spicy kick.
• Best enjoyed at a slightly cooler red temp (60–65°F).

🌿 Characteristics

• Medium-to-full body
• Moderate acidity, firm tannins
• Flavors: cherry, plum, dried fig, leather, tobacco, vanilla, clove, earth
• Aging potential: high; many Rioja Reservas and Gran Reservas thrive for decades

Food Pairing Spotlights

• Grilled Lamb: Earthy tannins and smoky meat = Spanish heaven. A touch of rosemary on the lamb amplifies the pairing.
• Charcuterie & Manchego: Salty meats + nutty cheese cut through the tannins beautifully. Add quince paste to elevate it.
• Smoky BBQ: Tempranillo loves grilled flavors - try ribs or brisket. Go bold with a dry rub instead of heavy sauce.
• Paella with Chorizo: The spice and saffron harmonize with Tempranillo’s rustic side.

Fun Extra Info

• Known by dozens of names in Spain: Tinto Fino, Tinta Roriz, Cencibel, Ull de Llebre (literally “Eye of the Hare”).
• One of the oldest cultivated grapes in Spain, dating back over 2,000 years.
• Rioja’s aging classifications (Crianza, Reserva, Gran Reserva) were practically designed with Tempranillo in mind.
• Fun fact: “Tempranillo” comes from temprano meaning “early,” since it ripens earlier than most red grapes.