Tempranillo draws its name from the Spanish word temprano – meaning “early” – due to the grapes budding and ripening quicker than other grape varieties. A quick Aussie translation: “early opener”.
As a wine-producing grape, Tempranillo is so old it was first grown when rainbows were black and white. That’s right, Tempranillo is so old it was discovered when the Dead Sea was just starting to get sick!
Well, maybe not quite that old, but Tempranillo has been around since the 16th Century.
Local Tempranillo In Australia & NZ
Tempranillo grapes are now widely planted, produced and popular. Even in areas far and away from its original northern Spanish soil - including South Australia and New Zealand.
But enough with the history and geography lessons. It’s all about the drinking and Tempranillo could just be the drop that puts an end to that other, often heard type of winter whine: “I can’t find a decent red wine to drink!”
You see, not everyone craves the softer offerings of Pinot Noir. There are others who see Russian weightlifters as “big and heavy Reds”, instead of something that’s to be poured and enjoyed.
Tempranillo Tasting Notes
On the red wine spectrum, Tempranillo is kinda like most politicians in Canberra: it sits a little to the right of the middle. But unlike Canberra pollies, it is popular and worthy of our respect. It’s not too light but delivers just enough grunt for those who like, well, a bit of grunt in their fermented red grapes.
In terms of taste and sniff, there’s plenty going on. Ruby red in colour, Tempranillo offers fresh whiffs of berries and plums.
With a bit of ageing in an oak barrel, things get a little bit more interesting, with layered touches of vanilla, tobacco and leather dancing around your nostrils.
What Foods Does Tempranillo Match Well With?
But what all that really means is Tempranillo puts a big V into Versatile. Not just right for any occasion, but carrying an above-decent strike rate for a wine that matches almost any type of food.