Tempranillo Wines

What is Tempranillo

Tempranillo is a black skinned grape variety native to Spain and forms the backbone of many of the country’s most famous red wines. The name comes from the Spanish word temprano, meaning early, as the grape ripens earlier than many others. Tempranillo is prized for its balance of fruit, structure and ageing potential, producing wines that are approachable when young but capable of developing complexity over time.

Where Tempranillo is grown

Tempranillo is most closely associated with Rioja, where it is often blended with Garnacha, Graciano or Mazuelo to add freshness, spice or structure. Rioja wines range from youthful and fruit driven Crianzas to long aged Reservas and Gran Reservas with layers of savoury complexity.

In Ribera del Duero, Tempranillo is typically made as a more powerful, concentrated wine, often from higher altitude vineyards. These wines tend to show darker fruit, firmer tannins and greater intensity.

Beyond Spain, Tempranillo is grown in Portugal where it is known as Tinto Roriz and plays a role in Port production, as well as in Australia and the New World where it is increasingly used both as a single variety and in blends.

Tempranillo flavour profile

Tempranillo wines commonly show flavours of strawberry, cherry and plum, supported by earthy notes, dried herbs and gentle spice. Oak ageing adds layers of vanilla, cedar, tobacco and cocoa, particularly in Reserva and Gran Reserva styles. The grape naturally has moderate acidity and tannin, making it smooth and food friendly while still offering structure.

Styles of Tempranillo wine

Tempranillo can be made in a wide range of styles. Unoaked examples focus on fresh red fruit and vibrancy. Crianza wines combine fruit with subtle oak influence. Reserva and Gran Reserva wines spend extended time ageing in barrel and bottle, developing savoury complexity, softer tannins and long finishes. This versatility makes Tempranillo suitable for both everyday drinking and special occasions.

Food pairing with Tempranillo

Tempranillo is exceptionally versatile at the table. It pairs well with roasted meats, lamb, pork and grilled vegetables. Traditional Spanish dishes such as tapas, chorizo and slow cooked stews work particularly well. Aged cheeses are also an excellent match, especially with oak aged styles.

Ageing potential

Many Tempranillo wines are designed to age gracefully. Rioja Reserva and Gran Reserva wines in particular can develop for many years, gaining complexity while retaining balance. Younger styles are best enjoyed within a few years of release, while top examples reward patience.

FAQs

Is Tempranillo a dry red wine?
Yes, the vast majority of Tempranillo wines are dry, with styles ranging from fresh and fruity to rich and oak aged.

What is the difference between Rioja and Ribera del Duero Tempranillo?
Rioja Tempranillo often shows red fruit and elegance, while Ribera del Duero tends to be more powerful, darker fruited and structured.

Does Tempranillo need oak ageing?
Not always. Unoaked Tempranillo highlights fresh fruit, while oak ageing adds complexity and depth in more traditional styles.

Is Tempranillo good with food?
Yes, Tempranillo is very food friendly thanks to its balanced acidity and tannin, making it suitable for a wide range of dishes.