The Swallow Don't Spit Guide To Tempranillo

Tempranillo: Spain in a bottle

There is no wine more Spanish than Tempranillo; no wine more emblematic of the Iberian Peninsula, found on shelves and wine lists around the world. Tempranillo is the wine that those in the know reach for when sitting down to tapas, the wine most likely to be opened over long Spanish lunches, shared among family under grapevine patios. It embodies the spirit of Spain’s meseta centrale, the hot-in-the-summer, cold-at-night Spanish plateau where the adventures of Don Quixote and El Cid unfolded—likely with a leather bota filled with Tempranillo never too far from their lips.

But it’s this very plateau, with its hot summers, cold nights, and near-freezing winters, that creates the perfect conditions for cultivating this most versatile grape variety. Tempranillo has been grown in Spain for millennia, adapting not just to survive but to thrive in this often-harsh environment. And more than that, the Tempranillo of today is remarkably versatile: medium-bodied, balanced acidity, not overly tannic, fruity when young, yet with the propensity to age gracefully in oak barrels and cellars. It’s a vino joven perfect for picnics with jamón and queso manchego, and also shines as a Gran Reserva, paired with a fine steak to impress the in-laws.

For its versatility and its deep connection to Spanish gastronomy and society, Tempranillo stands as Spain’s most widely enjoyed wine and the most cultivated red grape on the Iberian Peninsula.

When to Drink Tempranillo

Drink Tempranillo when you’re dreaming of Spain—when you want a red wine that’s rich and full-bodied, without weighing you down; one with just the right touch of acidity to dance with your food, yet leave your mouth refreshed.

Drink Tempranillo when you’ve just unwrapped a wedge of manchego cheese, or your local deli has come into some prized jamón ibérico, the nuttiness of the acorn-fed pig mingling with warm bread and olive oil. Reach for a joven Tempranillo, slightly chilled, when it’s time for a pica-pica with friends, laughter about how hot, but short, the Spanish police are. But upgrade to a crianza when you move the party to a tapas bar, its nuanced flavours doing a better job matching the variety of flavours coming to you on little plates as your friends marvel at your wine knowledge and worldliness (even though you may be mangling the Spanish words).

And as night falls, if the occasion is grand and the company cherished, pour a reserva or even a gran reserva—wines made for lingering over rich cuts of meat, each sip slow, each flavour unfolding like memories meant to last. Put on the Gypsy Kings (or Rosalía if your heart beats younger), pour the good stuff, letting it breathe as you settle in. Imagine yourself planning a journey along the Camino de Santiago, a pilgrimage across landscapes just as rich and storied as the wine in your glass.

That’s when you should drink Tempranillo.

Tempranillo Fast Facts

Origins: Tempranillo is as Spanish as a bullfight at sunset, dating back over 2,000 years to the times of the Phoenicians. Yes, the same Phoenicians who brought Hannibal (no, not Lecter—think elephants over the Alps) to the wine scene.

Name: Derived from the Spanish word temprano, meaning “early,” because these grapes like to ripen on their own schedule—a bit prematurely.

Mostly Grown In: Found across Spain’s northern plateau—La Rioja, Ribera del Duero, and Toro. Basically, if you see dusty plains and hearty people, Tempranillo probably grows there.

Otherwise Known As: Tinta del País in Ribera del Duero, Tinta de Toro in Toro, and in Portugal, it moonlights as Tinta Roriz or Aragonez.

Flavour Profile: Expect a punch of red fruits—raspberries, cherries, strawberries—and plums in younger wines. Age it in oak, and things get spicy, with dried fruits, tobacco, and sometimes, for me at least, a hint of pepper. Though, fair warning, I might have the nose of a heathen.

Body: Depends on the ageing. Medium-bodied for the young ‘uns, fuller as they spend quality time entombed in oak.

Acidity: Moderate to high, so go ahead and break out the rich, fatty meats. Tempranillo will handle it.

Tannins: Again, age is key. Young wines have soft tannins, but the aged ones? Think sucking on a tea bag (in the best way possible).

Can You Age It? Absolutely. Tempranillo ages gracefully, especially those older vintages. You could say they just get better with age, but let’s not get carried away.

Ideal Pairings: Spain’s greatest hits—meat, more meat, tomato-based sauces, and cured hams.

Serving Temperatures: Serve younger bottles a bit cooler (14-16°C / 57-61°F), and let the older ones warm up slightly (16-18°C / 61-65°F) for best flavour.

Price Range: This is Spain’s flagship grape, so you’ll find a decent bottle for €2, a quality table wine at €5, a date-worthy option at €15, and something to impress your bank manager with around €40.

Production: Tempranillo covers a whopping 190,000 hectares across Spain—imagine 300,000 football fields of just grapevines.

Global Distribution: Tempranillo has gone global, shipped to over 100 countries, with fans across the USA, UK, Australia, and beyond.

What is Tempranillo?

Tempranillo is Spain’s flagship grape, the one they revere, stash away, and ship across the world. It’s been rooted in Spanish soil since before the Romans—likely brought in by the Phoenicians, who had a thing for elephants and Alps and empire-building. The name comes from temprano, meaning “early,” because these grapes ripen before all the rest. Tempranillo’s story is woven into Spain’s most iconic wine regions, La Rioja and Ribera del Duero, both set on the high plains where the summers are brutal, the winters are freezing, and the grape somehow thrives.

Tempranillo isn’t picky about where it grows—it adapts, producing a range of flavours without needing backup from other grapes. You’ll find it far beyond Rioja and Ribera these days, from Navarra up north to Catalunya on the Mediterranean coast, in the Pyrenees, and down to the sun-scorched plains of La Mancha. Beyond Spain, it’s planted in Portugal (as Tinta Roriz or Aragonez) and has even wandered into New World vineyards in Argentina and Australia.

The grape’s knack for ageing shows up on the label: joven, crianza, reserva, and gran reserva, marking its journey from young and fresh to bold and complex. The younger bottles might remind you of a Spanish Pinot Noir—light, fruity, but with more bite. As it ages, Tempranillo gains tannins, heft, and depth, edging towards a Cab Sauv’s structure, but always with that unmistakably Spanish character: bold, balanced, and refusing to blend in.

How to Identify a Tempranillo

Look at the label, genius! But if you’ve stumbled across an unaccompanied glass and suspect it’s a Tempranillo, here’s how to spot it.

What Does Tempranillo Look Like?

Tempranillo grapes are medium to thick-skinned, giving the wine its deep color and moderate tannins. The grapes themselves are dark blue to nearly black, hanging in heavy bunches along the vines. If you’re taking the train from Barcelona to Logroño or Haro, you’ll catch glimpses of these vineyards around La Rioja, with enough time to make it there for lunch.

In its youth, Tempranillo pours a vibrant, ruby-red hue, bursting with fresh fruit character. As it ages—especially after barrel time—it deepens to garnet or brick-red tones, particularly around the rim, which is a dead giveaway for aged Tempranillo, especially in Reserva and Gran Reserva styles.

When you swirl it, you’ll notice its slow-moving “legs,” indicating moderate to high viscosity, which hints at a decent alcohol content. Basically, if it clings to the glass, you’re likely in for a strong pour and might feel like dancing after a couple of glasses.

What Does Tempranillo Feel Like in the Mouth?

Tempranillo runs from medium to full-bodied, depending on where it’s from and how long it’s been aged. Younger wines are lighter and playful, while the older bottles get heavier and silkier, but always balanced enough not to weigh you down.

Moderate tannins provide a nice grip without overdoing it, getting stronger as the wine spends time in oak. Tempranillo’s acidity ranges from medium to high, keeping things fresh and food-friendly. You might even get a mouth-watering kick from the acidity. Aged Tempranillo leaves a lingering finish, often a blend of fruit, spice, and earthy notes that stick around just long enough. Let it linger before swallowing—never, under any circumstances, spit.

What Does Tempranillo Smell Like?

While your nose is the real judge, here are some classic aromas you’ll likely find in Tempranillo.

Younger wines hit you with fresh red fruits—cherry, strawberry, plum, even raspberry. There’s often a subtle earthiness with hints of tomato leaf, leather, or minerality, and sometimes floral notes for those with a sensitive snout.

Aged Tempranillo? Expect dried fruits like fig and prune, along with tobacco and leather as it mellows. Oak brings sweet notes—vanilla, coconut, clove, and cinnamon if it’s American oak. And as it gets even older, especially if it’s from La Rioja, you’ll find earthy notes, a bit of forest floor, truffles, or even a slight smokiness.

Alcohol Level in Tempranillo

Here’s the main attraction. Rioja Tempranillos usually clock in around 13%, while Toro wines can hit up to 16%—those are the ones that get you up and dancing on tables. Climate change is pushing alcohol levels up across Spanish wines, with longer heat spells bringing more sugar into the grapes and forcing the harvest earlier. If it gets any hotter, they might start categorising these as liquors.

How Is Tempranillo Aged?

Ageing is what sets Tempranillo apart from other Spanish reds. It’s a versatile grape that holds its own both young—when it’s bright, fresh, and fruity—and as an aged red, where the acidity and tannins mellow and deepen in oak.

Why Age Tempranillo in Oak?

Tempranillo loves a bit of time in oak, which brings out a range of profiles that line up neatly with different Spanish rituals and gatherings. Shorter oak ageing keeps it fresh and light—perfect for casual lunches and tapas. But the longer it’s left in the barrel, the more balanced, earthy, and complex it becomes. These aged drops are best saved for when the food and company warrant a bit more respect—think grilled lamb or a roast.

Tempranillo in American Oak

American oak is the traditional choice, especially in the heartland of La Rioja. It lends intense aromas—vanilla, sweet spices—that complement Tempranillo’s fruitiness. American oak is more porous than French, so its influence shines through in shorter-aged wines, like Crianzas.

Tempranillo in French Oak

More popular in regions like Ribera del Duero and Toro, French oak is about subtlety and longer ageing. It adds layers of almond, cedar, and delicate spice, giving the wine a refined profile. Some top-tier winemakers—like Rioja Alta and Muga—combine American and French oak for a complex balance of bold aromas and finesse.

Ageing Classifications for Tempranillo

Approach a bottle of Tempranillo, and you’ll find the label tells a story about its age and intended vibe. The following classifications are worth knowing if you’re diving into Spanish red.

Joven Tempranillo

Joven (meaning “young”) Tempranillo is meant for immediate enjoyment, with little to no oak ageing. These wines are light, fruity, and low in tannins—great for casual gatherings and proof that not all Spanish reds have to be heavy. Serve it slightly chilled, pop it open with mates, and don’t worry too much about the food.

Roble Tempranillo

Roble (“oak”) refers to wines that have spent about three to six months in oak, usually from Ribera del Duero and Toro (you won’t see this category much in Rioja). Roble Tempranillo has just enough oak to add a touch of balance, without overpowering the fruit. It’s ideal for pica-pica (snack plates of cheese, ham, figs) and serves well either slightly chilled or at room temperature—no need to decant.

Crianza Tempranillo

Crianza comes from the Spanish verb criar, meaning “to raise,” and refers to wines aged for at least two years, with 12 months in oak in Rioja and Ribera del Duero (six months elsewhere). With crianzas, you start to get more balanced fruit and oak, with earthy aromas and a fuller body. Crianzas are great value and suit any lighthearted get-together—perfect over tapas and a bit of friendly banter.

Reserva Tempranillo

Reserva Tempranillos spend at least 12 months in oak, with two more years in the bottle. Here, you’ll taste secondary, earthy notes—leather, dried fruit. Made from older vines and with longer skin contact, these wines are full-bodied and structured, ideal with grilled meats and other hearty fare. Reservas are more expensive than crianzas but well worth it for a slightly more serious sit-down.

Gran Reserva Tempranillo

The pinnacle, Gran Reserva Tempranillos are aged for at least five years, with 18-24 months in oak. They’re big, bold, and complex—dark chocolate, tobacco, spices—best reserved for serious meals and richer meats like lamb or game. Let it decant and serve at room temp. These bottles can last decades and only get better. This is the wine you open to impress someone you’d like to impress.

A Personal Note on Aged Tempranillos

A good winemaker will save their best grapes for the longer-aged wines because taking up oak barrels and cellar space is an investment. If you’re lucky enough to find a wine store with a range of aged Tempranillos from the same vineyard, you can taste the effort and investment that went into each bottle. Remember, differently aged Tempranillos serve different purposes—a Gran Reserva won’t liven up a house party, but it might earn you points with the in-laws.

Best Years for Spanish Tempranillo

Tempranillo’s versatility and knack for ageing mean that every year holds something special, but a few vintages stand out. Here’s the rundown for some of the best years by tier, from park-drinkable Crianzas to cellar-worthy Reservas and Gran Reservas.

Best Years for Entry-Level Tempranillo Vintages

If you’re after something fresh and fruity, these are the years to look for:

2018: This was a stellar year for Crianzas from both La Rioja and Ribera del Duero. Balanced and beautiful, they’re still out there for you to snap up.

2016: A bit harder to track down now, but joven Tempranillos from this year are all about juicy fruit and perfect for a casual day out with your mates.

Best Years for Mid-Range Tempranillo Vintages

For wines that benefit from a bit of ageing, check these out:

2019: An exceptional year for Reservas, especially from La Rioja. These wines started emerging in the early 2020s and have been causing a stir.

2015: Crianzas (and to a lesser extent Reservas) from this vintage are delightful. If you can find one on a good deal, don’t hesitate.

Best Years for Top-End Tempranillo Vintages

The crème de la crème of recent decades.

2010: One of the standout years for serious Tempranillo, with exceptional ageing potential.

2004 & 2001: Especially strong years in Ribera del Duero, perfect for those ready to splash out on something special.

Vintage Collector’s Tip: If you’re dining with royalty or just want to go all out, try finding a Tempranillo from 1970 or 1964. These were landmark years, producing some of the best Spanish reds ever bottled.

Which Spanish Wine Regions Grow Tempranillo?

Tempranillo is Spain’s most grown red grape – in fact, the only grape grown more is Airén, a white variety mostly turned into vinegar south of Madrid. Naturally, you’ll find Tempranillo across Spain, but some classic regions are where it truly shines and are most likely to make appearances on supermarket shelves and wine lists.

What Kind of Climate Conditions Are Best for Growing Tempranillo?

Key Factors for Growing Tempranillo

Cool nights and warm days: Crucial for keeping acidity in check while letting those full-bodied fruit flavours ripen.

Altitude: High enough to balance temperatures and let the grapes ripen slowly for better flavour.

Well-draining soils & moderate water stress: This combo encourages flavour concentration and keeps grapes from bloating with too much water.

Continental Climate

Tempranillo thrives in Spain’s continental climate – think blistering summers, bone-chilling winters, and dramatic day-to-night temperature swings. These conditions, found across the vast Spanish plateau, help the grape retain its acidity while developing complex flavours.

Moderate Rainfall

Tempranillo can handle a bit of drought better than most grapes, but it likes just enough rainfall – ideally spread out over the season. Too much rain dilutes flavours and ups disease risk, so drier regions like Toro or Rioja often use controlled irrigation to meet the grape’s water needs without overdoing it.

Higher Altitude

Growing Tempranillo at higher altitudes (400-800 metres or 1,300-2,600 feet) allows for cooler nights, preserving acidity and keeping the grape fresh. Vineyards at these heights in regions like Ribera del Duero and Rioja ripen the grapes slowly, adding nuance to flavours and tempering those hot summer days.

Sunny, Warm Growing Season

Tempranillo likes a good dose of sun to reach full ripeness. Since it ripens early (the name temprano literally means “early”), it needs warmth to develop those lush fruit flavours without losing acidity. Too much heat, however, can push ripening too far, making the wines overly boozy and throwing off balance – one of the many reasons to keep fighting climate change.

Soil Types

The soils Tempranillo calls home are as diverse as the wine itself:

Chalky, limestone soils: Common in Rioja and Ribera del Duero, they drain well and hold just enough moisture to support balanced growth, yielding refined flavours.

Clay and sandy soils: Found in areas like Toro, these soils produce bolder, more intense wines with pronounced tannins and a powerful flavour profile.

Key Spanish Wine Regions for Tempranillo

La Rioja

In the north of Spain, sandwiched between the Basque Country and Madrid (if you detour through Soria), lies La Rioja, with its sweeping vineyards and a reputation as the birthplace of Tempranillo – and Spanish red wine royalty. Logroño, the region’s buzzing city, is known for its nightlife, while Haro, a quaint village surrounded by vineyards, is where you’ll find winemakers and hoteliers united in a noble pact: charge the same price for wines across bodegas, bars, restaurants, and vineyards, letting visitors indulge without any sneaky markup.

La Rioja is one of just two Spanish wine regions to boast a DOCa (Denominación de Origen Calificada) status, a badge of superior quality and rigorous standards. Spain has 70 DOs (Denominaciones de Origen) with strong quality control, but only La Rioja and Priorat have made it to DOCa status. There are also 42 VT zones (Vinos de la Tierra), where winemakers get a bit more flexibility in their methods.

Ribera del Duero

Follow the Duero River from Soria toward the Portuguese coast, and you’ll arrive in Ribera del Duero, a region often found just off the highway from Madrid to Asturias. Here, in towns like Aranda del Duero, where underground cellars hum with activity, and Peñafiel, crowned with the iconic Protos winery and a postcard-perfect castle, you’ll find Tempranillo at its most intense.

In Ribera del Duero, Tempranillo is sometimes referred to as Tinto Fino or Tinta del País. The wines here are generally fuller-bodied than their Rioja counterparts, offering darker fruit and sturdier tannins. Known for its aging potential, Ribera del Duero Tempranillo produces some of Spain’s most prestigious wines, with a price-to-quality ratio that often edges out those from Rioja.

Toro

Further west along the Duero and into Spain’s dry, sunbaked core lies Toro, a region as rustic as it is bold. Toro, just west of Valladolid and before you reach Zamora, is known for powerful wines with high alcohol content and tannins – not for the faint-hearted.

Toro wines are some of our favourites here at Swallow Don’t Spit. These wines are rich with intense, concentrated fruit flavours and earthy, spicy notes. The region’s relentless summer sun pushes sugar levels up, yielding wines with a punchy 14% to 16% alcohol content. Toro’s Tempranillos are unapologetically robust, giving you great value for money and reminding you with every sip that, yes, you’re absolutely drinking a Toro wine.

Other Spanish Wine Regions Where You’ll Find Tempranillo

Navarra

Located near Rioja in the north of Spain and (in)famous for Pamplona’s bull run, Navarra produces Tempranillo both as a single-varietal wine and in blends, often with Garnacha or Cabernet Sauvignon. While the region is more famous for its rosados, the tempranillos tend to be fruitier and more approachable than those from Rioja or Ribera del Duero, with less emphasis on oak ageing.

Penedès

Just outside Barcelona and better known for its Cava production, Penedès also grows Tempranillo, often blending it with international varieties like Cabernet Sauvignon and Merlot to produce lighter, more modern styles of wine. Why not join one of our Camino de Vino adventures through Penedès to try it for yourself?

Other Catalan Districts (Costers del Segre, Priorat)

In Costers del Segre and Priorat, Tempranillo is grown alongside Garnacha and international varieties. These wines can be powerful and structured, with intense minerality from the unique soils, particularly in Priorat, which is Spain’s other DOCa along with La Rioja (though not exclusively for Tempranillo, as Priorat leans more toward red wine blends).

La Mancha

The largest wine-growing region in Spain by volume, producing Tempranillo (often called “Cencibel” here) in large quantities. Wines from La Mancha are typically more affordable, offering good value for everyday drinking, with a focus on fruity, young styles, though some are oak-aged.

Valdepeñas

Another region in central Spain, Valdepeñas is known for producing Tempranillo that is similar in style to La Mancha, with a focus on approachable, fruit-driven wines.

Somontano

Located in northern Spain, near the Pyrenees, this lesser-known region grows Tempranillo alongside many other varieties. Somontano’s Tempranillo wines are often fresh and modern, showcasing bright fruit flavours and a more approachable style.

Tempranillo in the New World

Tempranillo in California

Tempranillo is grown in areas like Paso Robles and Santa Barbara, where warm days and cool nights mirror the conditions of Spain’s Ribera del Duero. California Tempranillo tends to be more fruit-forward, with rich dark fruit flavours like blackberry and plum, and often has softer tannins.

Tempranillo in Texas

Tempranillo has gained a strong foothold in Texas, particularly in the Texas High Plains region. The hot, dry climate is ideal for growing Tempranillo, resulting in robust, full-bodied wines with bold fruit flavours and earthy undertones.

Tempranillo in Argentina

While known primarily for Malbec, Argentina is starting to experiment with Tempranillo, particularly in regions like Mendoza. Argentine Tempranillo often shows juicy red fruit and spice, with a smoother texture and a slightly lower tannin profile compared to Spanish versions.

Tempranillo in Australia

In Australia, Tempranillo is gaining popularity in regions like McLaren Vale and Barossa Valley. Australian Tempranillo tends to be more fruit-driven, with ripe red and black fruit flavours, moderate tannins, and a slightly more approachable style than its Spanish counterparts.

Differences between New World and Old World Tempranillo

New World Tempranillos tend to be more fruit-forward and approachable in their youth, with less emphasis on ageing. They often have riper fruit flavours and less pronounced earthiness or spice compared to traditional Spanish versions.
In contrast, Old World Tempranillo (especially from Rioja and Ribera del Duero) typically focuses on structure, balance, and ageing potential, with more savoury, earthy, and oak-driven flavours.

Some examples of Spanish Tempranillo available around the world

Rioja Tempranillos

- Marqués de Riscal Reserva
  A classic Rioja Reserva with balanced flavours of red fruit, vanilla, and soft oak tannins. It’s approachable and widely available internationally. Upon opening a bottle, you’ll find a smooth red with a medium body and a refined, complex profile.

- La Rioja Alta ‘Viña Ardanza’ Reserva
  Known for its elegance and balanced structure, with notes of red fruit, dried herbs, and vanilla. Available in most international markets, this is a higher-end Reserva, showcasing Rioja’s traditional style with refined tannins and a long finish.

- Campo Viejo Crianza
  One of the most globally recognized Rioja brands, Campo Viejo Crianza is approachable, with fresh red fruit flavours, soft tannins, and a light touch of oak. This fruit-forward, versatile Crianza is perfect for everyday drinking.

- Bodegas Muga Reserva
  Known for its depth, with rich fruit, complex oak integration, and a long, smooth finish. Often found in high-end wine shops internationally, this full-bodied and structured Reserva is ideal for those looking for a refined option.

- Cune Crianza
  A fresh and lively Rioja Crianza with cherry and raspberry flavours, light spice, and balanced acidity. Widely available globally, this medium-bodied wine is a sure bet, with a pleasant balance of fruit and subtle oak that’s easy to enjoy.

- Viña Real Gran Reserva
  This Gran Reserva Tempranillo offers intense dried fruit, leather, and complex oak notes, with a smooth, lingering finish. Expect a full-bodied and sophisticated wine, perfect for those seeking an age-worthy Rioja.

Ribera del Duero Tempranillos

- Emilio Moro Crianza
  A robust Crianza with bold dark fruit, spice, and earthy notes. Emilio Moro is known for high-quality wines and is widely available. This full-bodied Crianza showcases the powerful side of Tempranillo, with firm tannins and a touch of oak.

- Protos Reserva
  Combining intense fruit flavours with rich tannins and oak influence, Protos Reserva is complex, structured, and found in many international markets. This full-bodied wine offers dark fruit, spice, and earthy complexity.

- Vega Sicilia ‘Único’
  One of Spain’s most iconic wines, Vega Sicilia ‘Único’ offers layers of dried fruit, tobacco, cedar, and spice. This Gran Reserva is extremely complex, age-worthy, and luxurious, with remarkable depth and a long finish.

- Pesquera Crianza
  A benchmark Crianza, known for bold black fruit flavours, earthy tones, and balanced oak influence. This medium-to-full-bodied wine reflects Ribera del Duero’s powerful profile with robust tannins.

Toro Tempranillos

- Numanthia
  Known for its intensity, Numanthia offers concentrated black fruit, spice, and firm tannins. This bold and structured Toro wine is ideal for those who enjoy powerful, high-alcohol wines with a long finish.

- San Román
  From Bodegas Maurodos, San Román offers ripe black fruit, cocoa, and earthy notes. This full-bodied, well-structured wine provides a balance of fruit, spice, and oak.

- Teso La Monja ‘Victorino’
  A robust Toro wine with concentrated fruit, firm tannins, and a complex, earthy profile. Known for its powerful structure, this intense, age-worthy wine is suited for seasoned wine lovers.

Tempranillos Around Spain

- Enate Crianza (Somontano)
  A fresh, modern Tempranillo with bright fruit and a light touch of oak, ideal for casual drinking. This medium-bodied wine has soft tannins and a vibrant, fruit-forward profile.

- Finca Antigua Tempranillo (La Mancha)
  An affordable, easy-drinking Tempranillo with ripe fruit flavours, balanced acidity, and minimal oak. The joven style is fruit-forward and approachable, perfect for everyday drinking.

Red Wine Grapes Around the World Similar to Tempranillo

If you like these, you’re going to love Tempranillo!

Sangiovese (Italy)

Why it’s similar:
Sangiovese, the main grape in Italian Chianti, shares a similar medium body, moderate tannins, and high acidity with Tempranillo. Both can show cherry and tomato leaf flavours, while Sangiovese often adds earthy and herbal notes that Tempranillo drinkers would appreciate.
Recommendation:
If you like the savoury, earthy complexity of aged Tempranillo, try a well-made Sangiovese or Brunello di Montalcino.

Grenache (Worldwide)

Why it’s similar:
Often blended with Tempranillo, Garnacha (Grenache) has a fruit-forward character with flavours of red berries, a smooth texture, and moderate tannins. Garnacha wines, especially from Spain, tend to be more fruit-driven but can have similar savoury and spice notes.
Recommendation:
If you enjoy the fruitiness of younger Tempranillos, Garnacha wines from Navarra or Priorat in Spain, the Rhône in France, Paso Robles in the USA, or Australia’s McLaren Vale are a great match.

Cabernet Sauvignon (France, Worldwide)

Why it’s similar:
Though fuller-bodied, Cabernet Sauvignon shares the firm tannins and dark fruit profile found in some fuller-bodied Tempranillos (like those from Ribera del Duero or Toro). Both grapes also age well in oak, bringing out notes of tobacco, leather, and spice.
Recommendation:
If you prefer structured, bold Tempranillos with oak ageing, you’ll likely enjoy a well-aged Cabernet Sauvignon from Spain, France, or the New World.

Syrah/Shiraz (France, Australia)

Why it’s similar:
Syrah (Shiraz) is known for its dark fruit flavours (blackberry, plum), peppery spice, and earthy notes, which are also found in Tempranillo, particularly from regions like Toro. Syrah offers a balance of fruit and savoury notes similar to Tempranillo’s profile.
Recommendation:
If you enjoy the balance of fruit, spice, and earth in Tempranillo, a Syrah or Shiraz could be a perfect fit, especially from regions like the Rhône or Australia.

Merlot (France, Worldwide)

Why it’s similar:
Merlot is softer and rounder than Tempranillo but shares red fruit flavours like plum and cherry, a smooth mouthfeel, and moderate tannins. Both grapes can be approachable in their youth and develop complexity with age.
Recommendation:
If you enjoy Tempranillo’s softer side, Merlot – especially from Bordeaux or the New World – could be an excellent alternative.

Carignan (Mazuelo in Spain)

Why it’s similar:
Often blended with Tempranillo in Rioja, Carignan offers similar earthy, spicy notes, with good acidity and tannins. It’s more rustic but still shares Tempranillo’s savoury, food-friendly qualities.
Recommendation:
If you like the earthy, rustic side of Tempranillo, Carignan from Spain or southern France is likely to appeal to you.

Malbec (Argentina, France)

Why it’s similar:
Malbec offers dark fruit, moderate tannins, and a smooth texture, similar to fuller-bodied Tempranillos from regions like Ribera del Duero. Both wines can be rich and robust, with depth of flavour.
Recommendation:
If you’re drawn to the rich, full-bodied style of Tempranillo, particularly from warmer regions, an Argentinian Malbec will likely hit the spot.

How to Store and Serve Tempranillo

How to Store Tempranillo

Ideally, store Tempranillo in your mouth briefly, and then for a slightly longer time in your body. If, however, that isn’t immediately prudent, here’s how to hold onto – and perhaps even age – your bottles of Tempranillo.

- Storage Temperature
  Aim to store Tempranillo at around 12-15°C (54-59°F). Consistent temperature is key to preserving the wine, as fluctuations can affect its quality. Most basements and all wine fridges are ideal.

- Humidity
  Store in an environment with 50-80% humidity to keep the cork from drying out, which can allow air to seep in.

- Bottle Position
  Keep bottles lying horizontally to keep the cork moist, which prevents shrinking and oxidation.

- Store Away From Light
  Tempranillo should be kept in a dark place, as UV light can damage its flavours. A wine cellar or a dark cupboard works well.

- Vibration-Free
  Avoid storing Tempranillo in places with constant vibrations (like near appliances or heavy foot traffic) to allow sediment to settle and the wine to age gracefully.

How to Choose Tempranillo Wines That Can Be Aged

The easiest way to gauge Tempranillo’s ageing potential is by its classification:

- Joven: Best consumed within 1-2 years of release; enjoy it fresh and fruity, ideally right out of the bottle.

- Crianza: Generally drinkable within 3-5 years; won’t hurt if you keep a couple of dusty old bottles lying around.

- Reserva: A great candidate for ageing, Reserva Tempranillo can be stored for 5-10 years, offering more complexity with time.

- Gran Reserva: The real treasure for cellaring, these wines can last 10+ years, sometimes much longer depending on the producer and vintage.

How to Serve Tempranillo

- Serving Temperature
  - - Young Tempranillo (Joven): Serve slightly chilled at around 14-16°C (57-61°F) to highlight its fruitiness and freshness.
  - - Aged Tempranillo (Crianza, Reserva, Gran Reserva): Serve at 16-18°C (61-65°F) to bring out the complex aromas and flavours.

- Decanting
  - - Young Tempranillo: Generally doesn’t need decanting. Just open the bottle 15-30 minutes before serving to let it breathe.
  - - Aged Tempranillo (Reserva, Gran Reserva): Decanting is recommended to release aromas and soften tannins. For Gran Reservas, decant at least 1 hour before serving.

- Glassware
  A large, rounded wine glass (a Bordeaux-style glass is ideal) allows the wine to breathe and aromas to develop fully.

- Serving Tips
  Pour about one-third full to allow air interaction, which helps release aromas, and hold the glass by the stem to avoid warming the wine with your hand.

Which Foods Should I Pair with Tempranillo?

Food Pairing with Young Tempranillo (Joven or Crianza)

- Just Snacks or Pica Pica
  Young Tempranillo is ideal for casual gatherings with cheeses, dips, ham, and a spread of pica pica – the perfect accompaniments to share with pals. Red-wine-stained smiles all around.

- Grilled Meats
  Tempranillo’s moderate tannins and fresh acidity pair perfectly with grilled or roasted meats like pork, lamb, or beef, making it a great backyard BBQ red. The fruitiness complements the smokiness from the grill.

- Tapas
  For a quintessential Spanish experience, pair young Tempranillo with tapas like chorizo cooked in cider, pimientos al padrón, morcilla (blood sausage), or pork tapas like torreznos and morros. Tempranillo’s acidity balances the salt and fat, bringing out the flavours.

- Tomato-Based Dishes
  Tomato-forward dishes like pasta with red sauce, pizza, or ratatouille work well with Tempranillo. In Spain, look for Pisto Manchego or regional variants that pair perfectly with Tempranillo’s tomato leaf notes.

- Paella
  Tempranillo shines alongside paella mixtos or meat paellas. The wine’s balance complements the richness of the rice and meats, enhancing the dish’s flavours.

- Burgers
  With Spain’s love for burgers on the rise, Tempranillo provides a casual pairing that goes especially well with toppings like grilled onions or mushrooms, matching the wine’s fruity and earthy notes.

Food Pairing with Aged Tempranillo (Reserva, Gran Reserva)

- Roast Lamb or Beef
  The savoury, earthy notes in aged Tempranillo are a perfect match for roast lamb, beef, or game meats like venison. The softened tannins in aged Tempranillo enhance roasted or slow-cooked dishes.

- Grilled or Braised Vegetables
  Earthy vegetables like mushrooms, eggplant, and roasted peppers bring out aged Tempranillo’s savoury and smoky notes.

- Hard Cheeses
  Aged Tempranillo pairs beautifully with mature cheeses like Manchego, Parmesan, or aged cheddar. The wine’s nutty and leathery qualities enhance these cheeses.

- Stews and Casseroles
  Slow-cooked dishes like lamb stew, beef bourguignon, or rich bean stews (fabada) match the depth and complexity of aged Tempranillo.

- Charcuterie
  An aged Tempranillo complements cured meats like prosciutto, salami, and sausages. The wine’s complexity heightens the flavours of these charcuterie board staples.

Regional Spanish Pairings For Tempranillo

- Jamón Ibérico
  The salty, fatty richness of Spain’s famed ham pairs beautifully with both young and aged Tempranillo, whose acidity cuts through the fat.

- Chorizo
  The spicy, smoky notes of Spanish chorizo harmonize with the fruity, spicy notes in young Crianza.

- Cochinillo (Suckling Pig)
  The crispy, fatty richness of roast suckling pig is a treat with an aged Tempranillo, balancing the fattiness of the dish.

- Patatas Bravas
  Tempranillo’s fruit-forward character complements the acidity and spice of patatas bravas.

Non-Spanish Pairings For Tempranillo

- BBQ Dishes
  Barbecue ribs or pulled pork with smoky, sweet sauces work well with Tempranillo. The wine’s fruitiness and spice balance the richness and smokiness of BBQ.

- Mexican Food
  Dishes like tacos, enchiladas, or mole poblano complement Tempranillo’s spice and fruit, balancing the richness and heat of Mexican cuisine.

How Much Should I Pay for a Tempranillo?

Entry-Level Tempranillo

Supermarket prices: EUR €3-5 | AUD $10-20 | USD $8-15 | GBP £6-12

These will typically be Joven or young Crianza wines – fresh, fruit-forward, with minimal or no oak ageing. Expect simple red fruit flavours (cherry, plum), soft tannins, and a light body. They’re perfect for casual drinking or pairing with simple meals like pizza or burgers.Examples: Campo Viejo, Marqués de Cáceres, and Torres offer affordable, easy-drinking young Tempranillos in this range. In Spain, you’ll find a wide selection in supermarkets and even gas stations because decent wine is considered a human right here.

Mid-Range Tempranillo

Supermarket prices: EUR €5-15 | AUD $20-50 | USD $15-40 | GBP £12-30

In this range, you’ll find well-balanced Crianzas and Reservas with both fresh fruit and oak influence (vanilla, spices, leather). These wines show more complexity, with richer fruit flavours, moderate tannins, and a longer finish – perfect with grilled meats, roast dishes, and more structured meals.Examples: Marqués de Riscal Reserva, Bodegas Muga Reserva, and Protos Crianza often fall into this category, offering great balance between quality and value.

Premium Tempranillo

Supermarket prices: EUR €15-30+ | AUD $50-150+ | USD $40-120+ | GBP £30-100+

This tier includes higher-end Reservas and Gran Reservas, known for deeper flavours of dried fruit, tobacco, leather, and spice. These wines represent both the time invested and the status of the producer, with more cellar time and care, and they’re perfect for special occasions or pairing with fine cuisine.Examples: La Rioja Alta ‘Viña Ardanza’ Reserva, Pesquera Reserva, and the ultra-premium Vega Sicilia ‘Unico’. Ribera del Duero and Toro wines also command higher prices due to their power and ageing potential.

Collector’s or Ultra-Premium Tempranillo

Likely not in supermarkets: EUR €50+ | AUD $150+ | USD $120+ | GBP £100+

Now you’re in the ultra-premium realm. These Gran Reservas or special cuvées are extremely limited, offering exceptional quality, long ageing potential, and unparalleled complexity. These wines are for collectors or serious aficionados seeking the absolute best examples of Tempranillo.Examples: Vega Sicilia ‘Unico’ and Pingus (Ribera del Duero) are frequently mentioned by connoisseurs and represent some of Spain’s most iconic, rare wines.

General Tips for Choosing How Much to Spend on Tempranillo

Avoid ultra-cheap wines: While Tempranillo is versatile, very cheap wines (under EUR €5 | AUD $10 | USD $8 | GBP £6) may lack the complexity that makes Tempranillo great. But for parties, these work well mixed with gaseosa (a lemonade-style soda) or cola to make kalimotxo, a favourite among Spanish youths, especially up north.

For everyday drinking: Look for Crianzas or young Reservas in the EUR €5-15 (AUD $20-40 | USD $15-30 | GBP £10-25) range for great value.

For special occasions: Opt for Reserva and Gran Reserva wines in the EUR €20+ (AUD $50-100+ | USD $40-80 | GBP £30-70) range for a refined experience.

A Short History of Tempranillo

Tempranillo’s Origins

Tempranillo is believed to have been cultivated in Spain for over 2,000 years, possibly brought to the Iberian Peninsula by the Phoenicians – those ancient traders who, like Hannibal (the one with the elephants), left their influence across the Mediterranean. This means Tempranillo predates even the Roman Empire in Spain, which is typically seen as the start of wine cultivation there. This grape has been woven into Spain’s culinary DNA for an exceptionally long time.

Tempranillo Through the Middle Ages

During the Middle Ages, Tempranillo spread with the help of Cistercian monks who brought advanced viticulture techniques to Spain. These monks set up vineyards, especially in La Rioja and Ribera del Duero, helping shape these areas into critical regions for Tempranillo’s development. The wine industry gained royal support, which fostered a flourishing wine culture where Tempranillo became central to Spain’s most prestigious wines.

Tempranillo’s Rise in La Rioja During the 19th Century

In the late 19th century, the phylloxera plague devastated French vineyards, pushing winemakers across the border to Spain, especially to La Rioja. These French winemakers introduced refined techniques and helped raise Tempranillo’s profile. One major change they brought was ageing Tempranillo in oak barrels, a practice that became a hallmark of Rioja wines. American oak, specifically, became standard in Rioja, imparting those vanilla and coconut flavours we know today. In La Rioja, Tempranillo was often blended with local varieties like Garnacha, Graciano, and Mazuelo to enhance complexity and ageing potential.

20th Century Expansion of Tempranillo

Though long associated with La Rioja, Tempranillo spread across Spain throughout the 20th century, becoming the dominant grape in Ribera del Duero, Toro, and Navarra. By the mid-20th century, Tempranillo had made its way outside Spain, taking root in Portugal (where it’s called Tinta Roriz or Aragonez), and then branching out to the United States (notably in California and Texas), Argentina, and Australia.

21st Century and Global Influence on Tempranillo

Tempranillo has increasingly gained global recognition for its versatility and its capacity to produce both fresh, fruit-driven wines and complex, age-worthy expressions. It remains Spain’s most widely planted grape and is foundational to some of the country’s greatest wines, especially from La Rioja and Ribera del Duero. It’s also the main grape in Spain’s highest-classification wines, the Denominación de Origen Calificada (DOCa).

Outside Spain, regions like California, Texas, and Australia are experimenting with Tempranillo, using different terroirs to create New World variations of this Old World grape. New World Tempranillos are often more fruit-forward, reflecting the influence of warmer climates.

Evolution of Tempranillo Styles

The traditional, oak-heavy, long-aged Tempranillo, known for flavours like leather, tobacco, and dried fruit, has evolved. In regions like Ribera del Duero and Toro, producers now focus on concentrated, fruit-forward wines with a balanced oak influence. These wines tend to be bolder and reflect the warmer climates of these regions.

From a local variety to an internationally celebrated grape, Tempranillo’s long history and adaptability have cemented it as Spain’s signature red grape, with a growing impact on the global wine scene.

How Tempranillo is Made (Winemaking Techniques)

Oak vs. Stainless Steel Fermentation for Tempranillo

Oak Fermentation for Tempranillo

Fermenting or ageing Tempranillo in oak barrels, especially American oak, introduces richer, more complex flavours such as vanilla, coconut, and baking spices. This technique is common in traditional regions like Rioja and Ribera del Duero, where it’s often used for Crianza, Reserva, and Gran Reserva wines.

Stainless Steel Fermentation for Tempranillo

For fresh, youthful Tempranillo wines (Joven), stainless steel fermentation is preferred to maintain bright fruit flavours and crisp acidity. These wines tend to be fruit-forward and free of oak influence, meant to be enjoyed while young for their fresh character.

Maceration and Extraction of Tempranillo

Short Maceration of Tempranillo

Short maceration, where grape skins are in contact with the juice for a brief period, results in lighter, fresher wines. For Tempranillo, this produces moderate tannins and vibrant red fruit flavours like cherry and plum, perfect for easy-drinking wines like Joven.

Long Maceration of Tempranillo

For more structured, fuller-bodied wines like Crianza and Reserva, a longer maceration period is used to increase tannins, extract deeper colours, and develop complex flavours. This method enhances the depth and richness of the wine, yielding bolder, age-worthy bottles.

Blending Tempranillo

In regions like Rioja, Tempranillo is often blended with other native grapes to enhance complexity:

- Garnacha: Adds body and ripe red fruit notes, rounding out the wine.

- Graciano: Introduces acidity and herbal undertones, helping the wine age gracefully.

- Mazuelo (Carignan): Boosts tannins and structure, adding backbone to the blend.

In Ribera del Duero and Toro, Tempranillo is typically produced as a single-varietal wine to showcase the grape’s unique character.

Tempranillo Blends vs. Single-Varietal Wines

Blended Tempranillo

Regions like Rioja often create blended wines, combining Tempranillo with other grapes to achieve balance and complexity.

- Benefits of Blending: Garnacha enhances body and richness, Graciano provides acidity and freshness, and Mazuelo strengthens tannins and structure.

- Styles: These wines offer a balanced profile, ideal for ageing and for pairing with hearty foods like stews and roasts.

Single-Varietal Tempranillo

In areas such as Ribera del Duero and Toro, Tempranillo is frequently bottled alone to highlight the grape’s true characteristics.

- Benefits of Single-Varietal Wines: This approach showcases Tempranillo’s natural qualities, like its fruit-forward flavours, balanced tannins, and bright acidity.

- Styles: Single-varietal Tempranillos can range from fresh and youthful to structured and age-worthy, providing a bold expression of the grape, especially from warmer climates.

Sustainability and Organic Tempranillo Wines

Rising Demand for Organic and Biodynamic Wines

As eco-consciousness grows, more consumers are seeking out wines crafted through sustainable, organic, and biodynamic practices. This trend reflects a preference for wines that are kinder to the environment and reflect a more natural approach to winemaking.

Organic and Biodynamic Viticulture

Organic Farming

Organic viticulture avoids synthetic pesticides, herbicides, and fertilizers, promoting environmental health and soil quality. Many vineyards in Rioja, Ribera del Duero, and other Spanish regions now hold organic certification, committing to practices that protect the land and support the local ecosystem.

Biodynamic Farming

Biodynamic farming goes further, using holistic methods like natural composts and aligning vineyard practices with lunar cycles. This approach aims to create a self-sustaining vineyard ecosystem. Biodynamic farming, often considered more complex than organic practices, promotes soil vitality and a natural balance within the vineyard.

Sustainable Tempranillo Producers

Some key Tempranillo producers embracing sustainability include:

- Marqués de Cáceres and Bodegas Muga: These Rioja-based producers integrate sustainable practices across their production processes.

- Albet i Noya (Penedès): A pioneer in organic winemaking in Spain, known for its exceptional Tempranillo produced without synthetic inputs.

Why Organic and Biodynamic Tempranillo Matters

Sustainable, organic, and biodynamic wines often deliver purer fruit flavours and a more pronounced expression of terroir. Beyond flavour, these methods reduce the carbon footprint of wine production, contributing to a healthier environment and a more ethical approach to viticulture.

Common Myths About Tempranillo

Myth 1: Tempranillo is Always Heavy and Tannic

Fact: Tempranillo spans a range of styles, from light and fresh in its youth (as seen in Joven or some Crianzas) with bright fruit notes and soft tannins, to fuller-bodied and more tannic expressions in aged versions like Reserva or Gran Reserva.

Myth 2: Only Rioja Makes Good Tempranillo

Fact: Although Rioja is renowned for its Tempranillo, regions such as Ribera del Duero, Toro, and even lesser-known areas like Navarra and La Mancha also produce top-quality Tempranillo wines with unique regional profiles.

Myth 3: Spanish Wines are Less Sophisticated than French or Italian Wines

Fact: Spain produces some of the world’s most sophisticated, complex, and age-worthy wines. High-end Tempranillo wines like Vega Sicilia’s ‘Unico’ and Pingus from Ribera del Duero are globally recognized for their sophistication and rival the best Bordeaux or Barolo wines.

How to Read the Wine Label of a Spanish Tempranillo

Denominación de Origen (DO) and Denominación de Origen Calificada (DOCa)

- DO: A designation that ensures the wine’s quality and geographic origin.

- DOCa: The highest classification, reserved for top-quality wines. Currently, only Rioja and Priorat hold this status. Tempranillo wines from these regions undergo stricter quality controls.

Ageing Classifications

Joven

Minimal or no oak aging. Known for fresh, fruit-forward wines meant to be enjoyed immediately.

Crianza

Aged for a minimum of 2 years, with at least 6-12 months in oak. Offers a balance between fruit and oak influence.

Reserva

Aged for at least 3 years, including a minimum of 12 months in oak. Known for more complex, structured wines.

Gran Reserva

- Aged for a minimum of 5 years, with 18-24 months in oak. These wines are complex, well-integrated, and have long ageing potential.

Key Terms on Spanish Labels

- Tinto: Indicates red wine.

- Bodega: Refers to the winery.

- Vino de Pago: Designation for wines from individual estates of exceptional quality.

The Swallow Don’t Spit Guide To Tempranillo