Grape Varietal Report: Tempranillo

Tempranillo is a thick skinned red-wine grape variety than is known to make very full-bodied wines. Tempranillo is native to Spain, whose name appears in writing dating back to the 13^th century. It used to be thought that tempranillo was related to the Pinot Noir grape variety. According to the legend, Monks traveling from Burgundy brought Tempranillo grapes to Spain while on a journey to Santiago di Campostella. Others have hypothesized that the grape originated in southern France as a natural hybrid of the Pinot Noir and Cabernet franc varieties. However, research had shown no genetic connection between the grapes so this story remains a myth. 

Other names for Tempranillo are tinto fino and tinta del pais, valdepenas, tinta roriz, and valdepenhas. Tempranillo is rarely bottled as a single-varietal wine. Typically blended with Grenache, Carignan or even Syrah, Cab and Merlot.

Tempranillo is known for being grown in Spain, specifically the was the main grape grown in the La Rija, Rioja, Ribera del Duero, Valdapenas and Cataluna regions for many centuries. Tempranillo is also grown all over the world, including France, Argentina, South Africa, and Portugal. Tempranillo has even started to make its way to the US over the past 20 years or so. It is not grown in many parts of the U.S. but areas in California, Oregon, New Mexico and Texas have been experimenting with this varietal. More than 70,000 hectares are grown worldwide, though most of this area is in Spain

The name Tempranillo is a Spanish word that means “little early one.”  This grape is so named because it ripens several weeks before other grapes grown in its region. It is known to grow best in fairly high altitudes with a cool climate. The vines themselves can tolerate warm climates but the grapes are more prone to develop undesirable characteristics in warmer climates. Cooler climates are best suited for this varietal to best exhibit its finest flavors. The vine’s preference for cooler climates is what gives Tempranillo its unique versatility abroad. 

The vines are known to over crop and cluster, it is also known to have a low resistance to diseases. For example, the phylloxera epidemic in the late 19th century wiped out a great deal of it in Spain.

This grape has very thick skins with dark red pigments that makes for a very deep colored wine with moderate tannins.  Tempranillo grapes tend to be low both in overall acidity and in sugar, but often high in pH, and nearly always high in tannin from their thick skins. It is commonly noted to have pleasant aromas ranging from strawberries, blackberries, herb, plum, cherries, chocolate, and prunes. The tastes of Tempranillo are undoubtedly influenced by the fact that it is often stored in oak to allow the wine to mature^. Oak and Tempranillo marry very well together, American oak which produces wonderful vanilla and cocoanut notes. in particular is In fact, it is recommended by many wine experts to store Tempranillo in oak, because it enhances and positively affects the wine’s flavor profile. 

I think this wine could be delicious paired with rich cheeses and meats such as chicken, lamb and pork loin. The wine’s smooth and fruity flavor with its nice amount of acidity would enhance the taste of any of the above foods. 

http://wine.about.com/od/vineyardvocab/g/Tempranillo.htm

http://www.huffingtonpost.com/richard-jennings/tempranillo-in-the-us-a-l_b_1787154.html

http://www.yourwineiq.com/kindsofwine/redwine/tempranillo.html

http://ww.wineaccess.com/wine/grape/tempranillo/