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Tempranillo (Rioja)

Medium-to-full red

Tempranillo (Rioja): taste & food pairing

Say it: tem-prah-NEE-yoh · Also called Rioja, Ribera del Duero, Tinto Fino, Tinta Roriz

Spain’s great red: cherry and fig with leather, tobacco and vanilla from oak. Rioja’s aging labels tell you exactly how mellow it’ll be.

BodyLightFull
SweetnessDrySweet
AciditySoftCrisp
TanninSmoothGrippy
AlcoholLowHigh
Tastes likecherry, dried fig, tobacco, leather, dill and vanilla (American oak)
Alcohol13-14.5%
Serve at60-65°F (16-18°C)
GlassRed wine glass
Decant?Yes for Gran Reserva or young Ribera
What to payCrianza from $12; Gran Reserva $30+

Tempranillo is Spain’s signature grape, best known from Rioja and Ribera del Duero. It’s savory and smooth, often aged in American oak that adds vanilla and dill notes. Spanish aging terms on the label are a handy style guide.

Best food with Tempranillo (Rioja)

MeatLamb Tempranillo (Rioja) · Red Bordeaux blend · Syrah / Shiraz MeatPork Pinot Noir · Riesling · Chenin Blanc MeatBurgers Zinfandel · Malbec · Syrah / Shiraz Italian & takeoutTacos & Mexican food Rosé · Malbec · Albariño MeatHam Riesling · Pinot Noir · Gamay (Beaujolais) VegetarianGrilled vegetables Sauvignon Blanc · Rosé · Cabernet Franc

How it tastes

Cherry and dried fig fruit with tobacco, leather and spice. Rioja is often softer and more mellow; Ribera del Duero is darker and more powerful.

Rioja aging terms

  • Joven: little or no oak; fresh and fruity.
  • Crianza, at least 2 years aging, 1 in oak; great everyday value.
  • Reserva, at least 3 years, 1 in oak; smoother and more complex.
  • Gran Reserva, at least 5 years, 2 in oak; mellow, savory and long.

Food it loves

Roast lamb is the Spanish classic. Tempranillo also loves pork, chorizo, manchego and smoky grilled vegetables.

Where it’s grown

Rioja Ribera del Duero Toro Portugal (Douro)

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