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Tempranillo
[tem-prah-NEE-yoh; tem-prah-NEE-lyoh]

An important red-wine grape native to northern Spain and widely cultivated in the northern and central parts of that country. Tempranillo produces its best results in the cooler growing regions of Rioja Alavesa, Rioja Alta, RIBERA DEL DUERO, and parts of PENÈDES. In these areas, Tempranillo can generate deep-colored wines with characteristics of strawberry, SPICE, and fresh TOBACCO. Because of its lower ACIDITY and ALCOHOL levels, Tempranillo is usually blended with other grape varieties. It’s a principal component in the famous RIOJA wines, which are usually blended with Garnacha (GRENACHE), Mazuelo, and GRACIANO. It’s also the dominant red variety of VALDEPEÑAS and LA MANCHA; both areas call the grape Cencibel. In different regions of Spain, Tempranillo goes by various names including Ojo de Liebre, Tinto Fino, Tinto del Pais, Tinto de Toro, and Ull de Llebre. Argentina is one of the few places outside of Spain where Tempranillo is widely planted. In the Portugese regions of Alentejo (where this grape’s called Aragonêz) and DOURO (where it’s known as Roriz or Tinta Roriz), Tempranillo’s a minor grape used in PORT production. There’s speculation that Valdepeñas, a secondary grape used for JUG WINES in California, might actually be Tempranillo.
Related Links: Castile and Leó
© Copyright Barron's Educational Services, Inc.
1995 based on THE WINE LOVER'S COMPANION,
by Ron Herbst and Sharon Tyler Herbst.

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