Hello my dear friends! It's Wednesday again, so here we are with another great topic about the world of wine. This particular blog will be a very special one as we will talk about one of our favorite grape varieties! Tempranillo Day is celebrated on the second Thursday of November every year and this year, it falls on November 10. The Spanish word ‘temprano’ translates to ‘early,’ and Spain’s native Tempranillo grapes are called so because they are harvested early in the season. Back in 2011, the Tempranillo Advocates Producers and Amigos Society (TAPAS) celebrated the first Tempranillo Day with the goal of providing a way for people to add to the complexity of their wine drinking. So let's talk about what makes this grape so special...
Tempranillo grape is native to the Iberian Peninsula and it is considered the flagship variety cultivated in the wine-growing regions of Spain and Portugal. International varieties from vineyards in the U.S, France, Chile, and Argentina have had tremendous success in recent years, making the Tempranillo grape the fourth most widely planted, with Spain spearheading almost 90% of production worldwide. A popular theory about Tempranillo’s origins is that the grape was brought to the Iberian Peninsula by the Phoenician civilization. According to a recent study, it comes from two different grape varieties that, at some point in the last millennium, were crossed, giving rise to the famous Tempranillo that we know today. Its predecessors were the Benedicto (well known and common in the center of the peninsula) and the Albillo Mayor or (Turruntés), as they call it in La Rioja.This spontaneous hybridization took place in the vicinity of the Ebro Valley and has been evolving since then until it constitutes the species that we can enjoy today. In Spain, and in other countries such as France, Portugal, the United States and Argentina.
Tempranillo vineyards enjoy sunny climates in elevated, protected, mountainous valley regions. The Tempranillo grape (like most) needs sunlight to be able to ripen correctly and produce fruit in good condition. But he does not like excesses, which makes apellations like Rioja or Ribera del Duero the ideal places to take advantage of this jewel of nature. The result of its millenary evolution is a large compact cluster with generous berries, with blue-black tones and a strong attachment to its branch. Its life cycle spans from spring to harvest, coinciding with the autumn frosts.
The fruit with an intense color, which begins with violet tones and widens its color palette as it grows, being able to reach strong reddish and garnet tones.The aromas of the Tempranillo variety is one of its strongest features. Forest fruits, violets, strawberries, plums, red and black fruit, wild flowers... Aromas that, after a long ageing, can even develop reflections of vanilla, coconut, cocoa or liquorice.
Those interested in trying Tempranillo wine for the first time will notice that the type of oak barrel in which it is aged has a significant impact, with French barrels offering a more complex experience and American ones catering to more cardinal tastes. Generally, some flavor notes convey notes of leather, with a stable, fine and intense body. Another of its peculiarities is the scarcity of tannins, which causes a smooth red wine that is aromatic and, in general, low in acidity. In addition, the aromatic complexity of the Tempranillo grape combines very well with other varieties such as Merlot, Syrah or Cabernet Sauvignon. so that it is not suprised is often used in many blends.
Two Regions, Two Styles of Tempranillo.
Among all, two denominations of origin are globally relevant due to the quality of their Tempranillo wines. The Rioja, region in North-Central Spain offers what many consider to be one of the world’s benchmark areas for this varietal. Why? Well, top quality examples from this area age tremendously well. It is said that Rioja wines at 10 years evolve into polished red wines with rich red fruit notes. At 20, they soften and subtly sweeten with nutty and dried fruit characteristics. So, if you’re looking for a great place to start, consider tasting a bottle of a good Reserva from this apellation. It will be a journey into the history (and style) of these lands. Largely due to terroir and dry growing conditions, Tempranillo from Rioja tends to be higher in acid with abundant floral and red fruit notes. The wines are lighter, brighter, and drier than corresponding wines from Ribera del Duero. Historically, wines from Rioja were vinified to accentuate oak aging, however, modern Rioja wines de-emphasize oak in favor of highlighting Tempranillo’s engaging bright cherry and red-berry fruit character. Like much of Spain, the cuisine in Rioja features great quantities of cured ham along with grilled and roasted meats. However, as noted, Rioja is not far from the sea and quite a bit of seafood is consumed as well. In fact, the high natural acidity of Tempranillo from Rioja makes it one of the world’s best red wines to consume with seafood.
The Ribera del Duero region lies both south and west of Rioja on a much higher elevated plateau. Vineyards in this region range in elevation from approximately 2300 feet to over 3500 feet, making them some of the highest elevated vineyards in Europe. The soils in Ribera del Duero are rich and nutrient laden with large concentrations of limestone, marl, and clay.
With the extreme climatic conditions coupled with the heartier soils, Tempranillo from the Ribera del Duero tends to be more robust than that from Rioja with typically higher alcohol and riper, darker fruits. The wines can be denser and textured, with assertive flavors of dark cherry, black berries and sometimes cassis. While oak ageing plays as prominent a role in Ribera del Duero as it does in Rioja, it is the dense, concentrated fruit that carry Ribera’s wines. Cuisine in the area places more of an emphasis on meat, with lamb playing a large roll. Few food and wine pairings can top a delicious Ribera del Duero matched with grilled lamb chops.
Our recommendations
From Rioja, we would like to recommend Castillo de Sajazarra Reserva by Señorío de Líbano. This wine is made almost entirely with Tempranillo. The grapes undergo malolactic fermentation in new French oak barrels, with periodic batonage. It remains 24 months in American and French oak barrels, finishing its stay in wood with 3 more months in French oak vats. Finally, it remains for a minimum of 12 months in the bottle before being marketed. Although it is a typical reserve wine, it also has modern characteristics. The wood remains in the background, well integrated with the fruit. This wine is only made on average 7 years out of 10. Absolutely remarkable! Digma Reserva 100% Tempranillo is another great wine produced by this winery, it comes from the best of their estates and only in exceptional years.
From Ribera del Duero, we'd like to recommend Avelino Vegas 100 Anniversary and Aúreo, two exceptional wines. F de Fuentespina and Mario (blend with Cabernet Sauvignon) are two other outstanding wines, perfect examples of the style of Tempranillo that the region can offer.
And that's a wrap for today! Enjoy International Tempranillo Day tomorrow and have a happy rest of the week! Let's meet again here next Wednesday! Until then... Santé!
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