Tempranillo
red · Medium intensity · Medium body
Sensory Profile
Appearance
Nose · Medium
Palate
Structure
Medium
Body
Medium
Acidity
Medium
Tannin
Dry
Sweetness
Medium
Alcohol
Medium
Finish
Regions & Climate
Old World
New World
Winemaking
Fermentation
Stainless steel (modern), concrete, or large oak vats (traditional) at 25-28°C; moderate maceration 10-21 days
Oak
Traditional Rioja: 12-36 months in American oak barricas (used), giving coconut, dill, vanilla. Modern: 12-18 months French oak, giving cedar, coffee, tobacco. Gran Reserva: minimum 24 months barrel.
Key Tells
- •American oak aging gives diagnostic coconut, dill, and vanilla — the #1 blind tasting marker (Gaiser MS)
- •More savory and earthy than Merlot's plush fruit
- •Less acidity than Sangiovese — moderate-to-low vs Sangiovese's high
- •Dried fruit, fig, and tobacco tertiary notes develop relatively quickly
- •Color ranges from medium (classic Rioja Reserva) to deep (young Toro/Ribera del Duero)
- •Grouped with Pinot Noir and Sangiovese as 'Evil Dwarves' — thin-skinned reds confused in blind exams
Often Confused With
Food Pairings
Grilled lamb — quintessential Spanish pairing; herbs complement oak vanilla and leather
Jamón ibérico — salt and fat balance medium tannin and dried fruit
Manchego and aged sheep's milk cheeses — nuttiness mirrors Reserva character
Chorizo and bean stew (fabada) — smoky paprika echoes wine's spice
Modern
Serving