This Iberian grape variety is also native to France and grown in Portugal. It produces a wide range of wine styles that tend to be lower in alcohol than many other Spanish reds and can often be elegant and long lived. The grape is the base for most of Spain’s best-noted red wines, although the game is changing and Grenache is giving it a run for its money.
The grape is so widely grown, and now has a foothold in California, that it can be a struggle to try to understand all its stylistic incarnations. It is also found as far afield as Mexico, Texas and Argentina and even the Aussies and the Kiwis are showing interest in the grape.
In many of its most classical interpretations, Tempranillo shows best with food because of its intense tannins and what can often be moderate acidity. Join me for an exploration of the grape, paired with typical Spanish dishes at SF’s Canela on January 31st. Click here to RSVP. We will feature the 2005 Fincas de Ganuza, Reserve Rioja along and San Vincente Rioja with a super Super-Spanish, delightful Sherry a Spanish cod tapenade and lamb kebabs.
Liza the Wine Chick