EDMOND — This week’s column is about a great summer wine that goes well with barbecue and grilling as well as being a great glass to sip on the patio.
Tempranillo is not only the Spanish wine grape, it is also one of the great grapes of the world. Its name comes from the Spanish word temprano, which means early, and refers to its tendency to ripen earlier than other grape varieties.
Tempranillo is found in most Spanish wine regions, although it can be known by different names in different areas, such as tinto fino or tinto de pais in Ribero del Duero and Cencibel in La Mancha. In Catalonia it is called Ull de llebre or hare’s eye, which is a perfect description of the shape and color of this attractive-looking grape.
Tempranillo is a variety of black grape widely grown to make full-bodied red wines in its native Spain. It is the main grape used in Rioja, and is often referred to as Spain’s “noble grape.” In the last 100 years it has been planted in South America, the United States, South Africa, Australia and Canada.
Until recently Tempranillo was thought to be related to the Pinot Noir grape, but recent genetic studies tend to discount this possibility.
In 1905, Frederick Bioletti brought Tempranillo to California, where it received a cool reception not only due to the encroaching era of Prohibition, but also because of the grape’s dislike of hot, dry climates. It was much later, during the 1980s, that Californian Tempranillo-based wine production began to flourish, following the establishment of suitably mountainous sites. Production in this area has more than doubled since 1993.
Tempranillo is currently enjoying a renaissance in wine production worldwide. This surge began partly as a result of the efforts of a ‘new wave’ of Spanish growers who showed that it was possible to produce wines of great character and quality in areas outside of the Rioja region. One of the results of this has been that Tempranillo varietal wines are becoming more common, especially in the better-suited, cooler Spanish regions like Ribera del Duero, Navarra and Penedès.
I would recommend if you have not sampled these wonderful wines that you do so, especially the Tempranillo/Grancha blend or a Rioja Reserva, which means it has been aged in oak for a bolder taste.
This grape, like no other, can change its flavors and textures depending on the winemaker’s hand in crafting the wine. Try several until you find the one that best suits your pallet.
Salud!
CONTACT The Cork Guy via thecorkguy@thecorkguy.com.
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