Tempranillo is Spain's answer to Cabernet Sauvignon — a powerful, structured red wine grape that produces some of Spain's greatest wines. The grape is the backbone in Rioja and Ribera del Duero, two of the country's most famous wine regions.
Tempranillo's characteristic combination of dark cherry fruit, leather and vanilla from oak aging gives an unmistakable style that is very different from French and Italian red wines.
In short: Tempranillo produces dark, full-bodied red wines with cherry, leather and spices. Rioja and Ribera del Duero are the two most important regions. Reserva and Gran Reserva are the best quality levels.
Tempranillo's flavor profile
- Dark cherry and plum — the primary fruit character
- Leather and tobacco — from barrel aging in oak
- Vanilla and coconut — from American oak barrels (especially in Rioja)
- Spices — cinnamon, clove and licorice
- Earth and red dust — in mature wines from warm vintages
Rioja vs. Ribera del Duero
Rioja is the most well-known region. The wines are typically soft, fruity and with distinct oak character — especially from the classic bodegas that use American barrels. Rioja is divided into Crianza, Reserva and Gran Reserva based on aging time. See our guide to Rioja for details.
Ribera del Duero is more modern and concentrated in style. The wines are typically darker, more tanninrich and with less visible oak character. Vega Sicilia is the region's legendary name — and one of Spain's most expensive wines.
What food pairs with Tempranillo?
- Leg of lamb and lamb chops — the classic Spanish match. See guide to wine for lamb.
- Roast beef and steak — powerful Tempranillo wines match powerful meat
- Chorizo and Spanish sausage — natural partners
- Manchego cheese — wine and cheese from the same region are always a good match
- Grilled food — see guide to wine for grilled food
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