The name Tempranillo is derived from the Spanish word temprano implying that it is an “early” ripening grape; it ripens several weeks earlier than most Spanish red grapes.
Tempranillo has been grown on the Iberian Peninsula since the time of Phoenician settlements. It was also grown in California in the early in the 20th century for use as a blend in jug wines.
By the end of the 20th century, Tempranillo was being produced in most southern wine regions in Europe and North America, and in Mexico, South America, Australia, New Zealand and South Africa.
Tempranillo is often blended with in both Europe and the U.S with other grape varieties too numerous to list. But the strong backbone of the Tempranillo prevails.
A well made Tempranillo will usually have the complex flavors of berries, plum, tobacco, vanilla, leather and herb. This characteristic along with proper oak aging has resulted in a very tasty and popular red wine.
You may have already had some good Spanish wine made with Tempranillo. It is used as the primary basis for many of the great red wines blends from the Rioja region of Spain.
But the labels for these wines seldom have Tempranillo on the front label, though it is recently being listed on the back label more frequently. This is good evidence that the quality of this grape is finally being recognized.
Just to show you how good a Tempranillo can be, check out the Torres Coronas 2004 Tempranillo Catalunya that runs about $15. It came in second in an International wine contest.
Tempranillo has not been entered in many of the U.S wine competitions, but so far it has been well received by wine consumers and can now be found in most good wine shops.
Get all of the details in the October Edition of the South Coast Insider page 40.
