Diet & Fitness

Wine

Tempranillo

Found mainly in Spain and Portugal where it is one of the dominant varietals, this forms the backbone of many of Spain’s reds, including those of Rioja, its best-known wine region.

Flavor Descriptors

Tempranillo usually offers flavors of dusty black fruits, mild berries (from strawberry to blueberry), tobacco, and a musky, earthy spiciness. Extended oak aging (several years is not uncommon for traditional Rioja) can affect the end flavors immensely with notes of vanilla, oak, cedar, toast, and dried fruits.

Food Pairings

Young and un-oaked

Tapas, Spanish tortilla, ham, salmon.

Traditional

Slow-cooked or smoked pork, chicken with mushroom gravy, beef stews.

Modern

Steak, grilled lamb, spicy sausages.

Buying, Storing, & Serving

Tempranillo should be served at room temperature. Richer, more modern styles will benefit from being poured into a decanter and allowed to breathe for up to one hour before serving.

Young and un-oaked examples are ready to drink when released.

Most modern styles are meant to be drunk within four to eight years from vintage.

Traditional styles are often already aged for the consumer at the winery since many are not released until several years after the vintage; most of these are ready to drink when released although the better examples can continue to age for up to fifteen years or more.

Store bottles in a cool, dark place. While it is now common for wine makers to use plastic corks or screw-top closures which may be stored vertically or horizontally, those with the traditional corks should be laid on their sides to keep them moist.