Drinking and Pairing Tempranillo with Food

Tempranillo is one of Spain's most important grape varieties for producing quality red wines. Tempranillo is grown all over Spain, and has several regional names such as Tinto Fino, Tinto del Pais, and Ull de Llebre. It is the main grape variety used for Rioja, Ribera del Duero, and Navarra. The grape has a tendency to ripen early, and Tempranillo's name is likely derived from "temprana," meaning "early." While Tempranillo gives deep color and full body with aromas and flavors of strawberries, fresh tobacco, and leather, the grape also tends to be lower in acidity and alcohol. For this reason, Tempranillo is often blended with other red grapes such as Garnacha and even Cabernet Sauvignon.

Tempranillo is usually highly oaked, making it excellent with grilled vegetables and meats. Serve Tempranillo with grilled peppers, onions, tomatoes, chicken, or beef. A classic Spanish pairing is "patatas con chorizo" (potatoes with chorizo sausage and sometimes peppers).

Tempranillo is:

Tempranillo related News & Blog:

  • A Varietal
  • Prominent in the Ribera del Duero appelation.
  • Prominent in the Rioja appelation.
  • Prominent in the Toro appelation.

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Tempranillo pairs well with:

Game Meats


South American cuisine

Foods cooked via Braise/Soup/Stew

Savory dishes