Tempranillo is one of those grapes that I know a little about, but that I rarely drink. It’s not as common in Walla Walla, although I can think of four or five wineries off the top of my head that have one. It’s definitely not as ubiquitous as Syrah in this region. I think some people thought it was going to be the next big thing in the US for wine varieties, but then Malbec kind of took over (probably because it’s easier to pronounce). In the spirit of learning, we themed our tasting group around Tempranillo this week! We ended up with three Washington Tempranillos and one Rioja.
Tempranillo is a grape that’s mostly associated with the Rioja region in Spain; while Rioja grows other varieties as well, Tempranillo is the predominant grape. There is some Tempranillo in the US as well; as evidenced by the five or so wineries here in Walla Walla that produce it!
Mostly Tempranillo is considered to be a pretty tannic wine, although winemakers can make it more drinkable right away, depending on their winemaking method. I’ve been shopping around for Tempranillo on some online wine stores, and there are some older Rioja Tempranillos available for pretty decent prices; if you’re into mellower wines, these will probably be the Tempranillos to check out!
What does Tempranillo taste like? At the tasting, the common thread seemed to be a spicy kick to all the Tempranillos. Some of them were more baking spicy (like nutmeg) and some leaned more towards hot spicy (like chipotle and paprika). Tempranillos are often pretty fruity as well, and some of the Walla Walla bottles had some of the meatiness that characterizes a lot of Walla Walla wines. Mostly, they seemed to be medium-bodied with moderate acidity and fairly high tannin.
What to eat with Tempranillo: Because it’s so bold, Tempranillo can really stand up to some heartier dishes; a spicy nut mix or bean dip for appetizers, and maybe a spicy chili for a main dish or rice with chorizo!
What are your favorite Tempranillos? This is a grape I’d like to explore more!