Grape Lessons Tempranillo | Spanish Paella or Iberian Pork?

What is Tempranillo
Tempranillo  is a native Spaniard and when when yielded properly, this almost black in color grape, produces beautiful and full bodied red wines.  Although Tempranillo is used in various Spanish growing regions, it is mostly associated with Rioja.  When produced in the traditional style, Tempranillo often has a garnet-hued color to it and its aromas and flavors are tea, brown sugar and vanilla notes while the modern versions display notes of plum, cassis and tobacco with a dark red color and big tannin structure.

Where to Find Tempranillo
Tempranillo can be found in various wine producing regions within Spain, however Rioja and Ribera del Duero are the most mentioned. Both regions display similiar styles and offer a traditional and modern style produced wine as descriped above.
You can also find this grape in Portugal under the name of Tinta Roriz where it is used in the Port (wine) production.

How to Pair
The Traditional Rioja Tempranillo pairs well with lamb, especially when prepared like a leg of lamb with rosemary, thyme and other herbs as well as a Spanish Paella.  
The more intense and full bodied versions should be paired up with bigger dishes like a grilled, fatty cuts of meat, various pork roasts or arros negre (Black Paella).
Another great time to pull the cork on any Tempranillo is when having friends over and serving a bunch of "small plates" called Tapas.

I like a broad range of Tempranillo's, from the garnet-hued, old school Rioja versions to the big, bold and tannic modern versions of Tempraniilo.  A couple that I had recently and enjoyed are:
Bodegas Muga Rioja Reserva; Vina Mayor Ribera del Duero Reserva and Dehesa Gago from Telmo Rodriguez.

No comments:

Post a Comment