Tempranillo (tem-prah-nee-yoh)

Tempranillo is violet hued, soft in acidity, and less tannic than other popular red varieties. This soft mouth feel allows it to be paired with many different foods. Its flavors of black raspberries, truffles, and fresh ground spices make it a classic grape variety.
      Tempranillo is native to the Iberian Peninsula and is the primary grape of Rioja, Spain's most prestigious wine. Wines from Rioja have been sought after since the time of the Roman Empire. Rioja was one of the primary suppliers of red wine to the Romans some two thousand years ago.
      The Phylloxera aphid blight in France of the 1860s reduced the supply of wine to a fraction of what was produced a decade earlier. France was unable to meet the large demand from the world. Because Phylloxera did not infest Rioja, it was positioned to fill orders turned down by the devastated French wineries. Many prominent Rioja producers of today were created during this time.
      Outside of Rioja tempranillo has many regional names because of its long history. It is known as Tino Fino, Tinta de Toro, Tinta del Pais, Tinto Roriz, and Cencibel. Like sangiovese in Italy, tempranillo is the signature grape of Spain, with each region offering its own version of this polished, softly spicy grape. Also like sangiovese, tempranillo loves its home and tends to not flourish when transplanted outside of the Iberian Peninsula.
      Tempranillo's quality and versatility are not to be overlooked. Whether you explore examples of this variety from Rioja, Ribera del Duero, Castilla y Leon, La Mancha, or other regions of Spain, you're sure to recognize the importance of tempranillo as one of the great wine grapes of Europe.