Tempranillo

Tempranillo (pronounced tem–prah–nee–yoh) is a distinguished black grape variety, flourishing predominantly in the vineyards of Spain and Portugal. It is the backbone of Rioja’s globally acclaimed red wines and can be used to make Port. Wines made with Tempranillo have ripe strawberry and red cherry flavours, and you’ll also often find hints of spice and tobacco if matured in oak barrels.

Tempranillo’s history is deeply rooted in Spain, and it remains one of the most popular red grape varieties in Spanish vineyards. It is especially important in the Rioja, Ribera del Duero and Toro wine regions.

Known for its early ripening characteristics – temprano means early in Spanish – Tempranillo is a robust grape that grows well in different climates and soils. It’s best suited to cooler, high-altitude areas with some shelter from harsher weather but can also thrive in hot, dry climates.

Tempranillo has migrated worldwide to other wine-producing countries, including Chile and Argentina, McLaren Vale in South Australia and California’s Inland Valleys.

Tempranillo wines are vibrant ruby red when young, medium-full-bodied with high tannins and a harmonious balance of moderate-to-low acidity and alcohol. In terms of flavours, you can enjoy a medley of red and dark fruits. It’s also well-known for its ability to absorb the flavours from oak barrels beautifully – such as vanilla, cedar, and chocolate – and for acquiring tertiary flavours of leather during bottle ageing, enhancing the wine’s complexity over time.

However, the body and tannin levels of Tempranillo wines can vary significantly based on the region and winemaking practices. For instance, Tempranillo from cooler regions such as Rioja Alta or made in a more traditional style might be medium-bodied with moderate tannins. In contrast, those from warmer areas such as Ribera del Duero or made in a modern style could be fuller-bodied with higher tannins and darker fruit flavours.

Tempranillo makes fantastic single-varietal wines but plays a pivotal role in renowned blends such as Spanish Rioja and Port.

Tempranillo wines are marked by their complexity and fruit-forward profile, with red fruit flavours such as:

• Raspberry
• Strawberry
• Cherry
• Stewed fruit

Some will also have a hint of fig. When grown in warm climates and aged in oak barrels or bottles, Tempranillo can develop dark fruit flavours and a medley of secondary notes, including:

• Blackcurrants
• Prunes
• Chocolate
• Vanilla
• Spice
• Cedar
• Tobacco

Tempranillo is at the heart of some of the best-balanced red wines in the world, so choosing a high-quality Tempranillo can be a rewarding challenge.

You can’t go wrong with a classic Spanish Rioja or Ribera del Duero blend if you want a smooth, fruity red. Tempranillo wines labelled Reserva or Gran Reserva have been aged longer, leading to more complex and sophisticated flavours.

However, for a more modern, concentrated style with vibrant fruit flavours and denser tannins, you might want to try Tempranillo from regions like Toro or newer wine regions such as Navarra and La Mancha.

Outside of Spain, regions like Australia's McLaren Vale and California's Paso Robles produce noteworthy Tempranillos, displaying ripe fruit flavours, a fuller body, and often a more noticeable oak character.

Tempranillo wines boast incredible versatility, pairing well with many dishes. They are an excellent match for Spanish dishes – think paella, chorizo, Manchego cheese and tapas. Tempranillo also pairs beautifully with grilled or roasted lamb, beef and pork. For vegetarian options, dishes with tomatoes, bell peppers, or herbs like thyme and rosemary work well.

Spicy dishes, from Mexican cuisine to Indian curries, also work surprisingly well with Tempranillo. The wine’s fruitiness balances the heat, while its acidity cuts through richer, cream-based sauces.

Discover more with our beginner's guide to food and wine pairing. 

To unlock Tempranillo’s fruit flavours, decant your bottle an hour before serving. Tempranillo is best served at a room temperature of 18-20°C, though this can vary depending on the style of Tempranillo. Lighter, younger Tempranillo wines might be best served slightly cooler, around 16-18°C.

When serving older, more complex Tempranillos, especially Reserva or Gran Reserva styles, it’s better to decant for up to two hours. This can help to awaken its evolved flavours and aromas fully. Given the aromatic profile of Tempranillo, consider using a glass with a larger bowl to allow the wine to breathe and better concentrate its aromas.

Learn more about the perfect wine serving temperatures.