Tempranillo Wine Guide

A versatile and expressive wine grape beloved as much for the myriad value expressions it yields as it is for its role in esteemed red Rioja bottlings, Tempranillo is the third-most planted wine grape variety in the world and the most widely planted variety in Spain.

Read on to gain a basic understanding Tempranillo wine.

What Is Tempranillo Wine?

Pronounced temp-ra-nee-yo, Tempranillo is a red wine made from an early ripening black-skinned grape of the same name.

Native to northern Spain, the grape grows widely throughout the country under a diversity of aliases and is often thought of as Spain’s premier grape.

Although most of its vines are found there (about 500,000 acres-worth), Tempranillo is now the third-most planted grape worldwide, with notable amounts grown in Argentina, Portugal and Australia, and Texas, California and the Pacific Northwest in the United States.

Finished wines can offer a range of tastes and temperaments. Typically, however, Tempranillo is a richly colored, medium- to full-bodied dry red wine with moderate-to-high tannins and medium to high acid. Often characterized by plum, cherry and berry flavors, and known to have savory tobacco, cedar, leather and baking spice characteristics, it can be simple and juicy or robust, complex and noticeably oaked, depending how it’s made.

What Does Tempranillo Wine Taste Like?

Varietal expressions of Tempranillo generally offer a mix of red and black fruit flavors like cherry and plum sometimes accompanied by woody, spiced or tobacco-like tones, but they can vary in taste depending on how they’re made and how long they’re aged.

Really, it all comes down to oak: Tempranillo’s medium-to-high acidity and medium-to-high level of tannins allow the wine to age well, while its compliant flavors yield easily to time in barrel. So older versions tend to be richer and more savory, with dried fruit, leather, earthiness and cigar-like qualities, however, those aged in oak often offer additional notes of vanilla, dill, clove, cedar and smoke.

In Rioja, Spain, Tempranillo plays a major role in the region’s eponymous bottlings. These can be 100% Tempranillo or blends with indigenous varieties Garnacha, Graciano and Mazuelo. Though these wines have a reputation for a deeply oaked, savory profile and concentrated cherry or plum fruit flavors, their taste, again, often comes down to their level of maturity.

Young expression labelled as Joven do not have a minimum aging requirement and are often quite fresh and strawberry inflected.

Bottlings labelled as Crianza are aged a minimum of two years, one of which must be in barrel, and are a bit more complex, with cherry, plum, raspberry and tobacco leaf flavors melding with touches of vanilla from the oak.

Reservas, aged at least three years, with one of those years being in oak, show Tempranillo’s standard fruit flavors as well as dill, tobacco leaf, leather, baking spice and quite a bit of vanilla.

And those called Gran Reservas must spend two years in barrel and three years in bottle, and can be deeply dark-fruited and earthy, with pronounced vanilla, coconut, cinnamon, tobacco leaf and leather flavors.

Because of its deep color, the grape also responds well to a shorter maceration time used to produce rosé. Pink versions are usually quite vibrant in the glass, and boast fresh strawberry and cherry flavors, with slightly herbal tones and a subtle spice.

Does Tempranillo Age Well?

Though several factors—like the quality of the fruit, the winemaking techniques used and the specific conditions of each vintage—can influence the aging potential of a Tempranillo wine, it has impressive aging potential thanks to the grape’s naturally high acidity and tannic quality. These elements add complexity to the wine and act as preservatives during aging.

As Tempranillo wine ages, its flavors can evolve significantly. Initial notes of red fruits and herbs may develop into richer flavors of dried fruits, leather, tobacco and spice. The tannins, which may be quite firm in young wines, can soften over time, creating a more approachable and well-rounded wine. Oak aging adds further vanilla and toasty characteristics.

Tempranillo rosés are typically meant to be enjoyed young to fully express their vibrant fruit character and freshness.

Is Tempranillo a Dry or Sweet Wine?

Tempranillo wine is typically dry, meaning it has little to no residual sugar and is not technically sweet to the taste. However, some expressions can seem sweet on the palate thanks to their intense juicy red fruit flavors of cherry, strawberry, raspberry and plum.

Is Spanish Tempranillo the Best?

As with any wine, whether one country’s version is “the best” depends largely on personal preference. However, it’s worth noting that Spain is the birthplace of the Tempranillo grape, and Spanish winemakers have centuries of experience in growing and vinifying the variety.

Tempranillo vs Cabernet Sauvignon

Tempranillo and Cabernet Sauvignon are two popular medium-to-full bodied red wines that can age well. Yet, they are made from different grapes and have distinct aromatic and flavor differences.

A native of Spain that’s moderate-to-high in acid and fairly tannic, Tempranillo often offers red fruit flavors like cherry and plum, along with earthy leather and tobacco notes. When aged in oak, it can also have a woody character, and notes of vanilla, spice or dill.

Cabernet Sauvignon, famously associated with France but grown worldwide, typically shows darker black fruit flavors like black currant and black cherry, along with notes of green bell pepper, mint and cedar. Versions aged in oak can have additional spice, toast and vanilla flavors.

What Food Pairs Well with Tempranillo Wine?

Tempranillo’s medium-to-full body and fruit flavors make it a versatile partner for food. Though its best match will vary depending on the style of Tempranillo, here are some common pairings:

Hearty Meats

Thanks to its tannins and acidity, Tempranillo pairs well with robust, fatty meats like beef or lamb—their fat helps soften the wine’s tannins, while the wine’s acidity cuts through their richness. Grilled preparations work especially well, as char flavors naturally complement the wine’s earthiness.

Substantial Stews

Tempranillo’s bright acid and tannic character make it an excellent foil for savory and rich, long-cooked stews. Oak-aged versions with softened tannins and more supple fruit flavors also work, echoing a stew’s heartiness and adding depth and complexity that brings the meal together.

Tomatoes

Tomatoes’ natural acidity and sweetness nicely mirror Tempranillo’s acidity and fruit flavors. Mild tomato curry and pasta sauce pair especially well, accentuating the wine’s earthier, herbal notes.

Roasted Vegetables

When roasted, root vegetables and mushrooms become increasingly earthy and caramelized, which can highlight similar earthy notes in Tempranillo while complementing its fruit flavors.

Dark Chocolate

Dark chocolate’s bitterness is an excellent counterpoint to Tempranillo’s fruit, while its rich, dense texture complements the wine’s full body.

Should You Chill Tempranillo Wine?

To fully enjoy the wine’s complex flavors, medium-to-full bodied varietal expressions of Tempranillo are best served slightly cooler than room temperature, at around 60-65°F. Before you plan to open a bottle, store it in the fridge for 10-20 minutes.

Like all rosé, pink versions are best served chilled, around 46-50°F, which enhances the wine without muting its more delicate notes. Before you plan to open a bottle, store it in the fridge for about two hours or place it in an ice bucket for at least 30 minutes.

How to Serve Tempranillo Wine

Serve your Tempranillo red wine in a wine glass with a larger bottom, called a bowl. This allows the wine to have a wider surface area and helps direct complex aromas toward the rim of the glass.

Decanting is often recommended for fuller-bodied Tempranillo wines, especially those that are aged. The brief exposure to oxygen can help release the wine’s aromas, soften the wine’s tannins and enhance its flavors. How long it takes to decant can vary, but aim for at least 30 minutes,

Younger and lighter styles of Tempranillo, and Tempranillo rosés, do not usually need to be decanted.