A red variety from northern Spain, Tempranillo is the diminutive of temprano (early), since it ripens before other Spanish red grapes. Grapes tend to be high in tannin due to thick skins. Until recently Tempranillo was thought to be related to Pinot Noir, but recent DNA sampling tends to suggest otherwise. A mutant clone that produces yellow-green grapes, first isolated in Rioja the 1980s, is now being distributed to growers by the Spanish government.
A short growing season makes the variety suitable for cool climates, and while it can tolerate heat, the fruit can lack flavour and acquires undesirable characteristics. Many of those issues can be solved by blending. Pests and diseases are a problem and the variety is susceptible to fluctuations in the weather.
In suitable climates, Tempranillo produces wine with a distinctive character that is easily overpowered by oak. Varietal Tempranillo is the exception rather than the rule in Spain. The variety is most frequently blended with Grenache (Garnacha), Carignan (Mazuelo), Graciano and Cabernet Sauvignon, often contributing as much as 90% of a blend.
Tempranillos are ruby red in colour, with berry, plum, tobacco, vanilla, leather and herb flavours balanced by savoury, dry, chalky tannins. In cool regions Tempranillo can be spicy while warmer regions bring out sweeter flavours and stronger tannins.
Spanish cultivation dates back to the Phoenicians, and though the variety is widely grown there are few historical references to Tempranillo since in most places it was the indigenous variety with its own local identity. In Portugal the variety is grown in Alentejo Central, where it is known as Aragonêz and used in red wine blends, and Douro, where it is known as Tinta Roriz and is used in vintage port.
Over the last century it has been planted in Argentina, Chile, the United States, Mexico and Uruguay, Canada and the Dominican Republic. In California, where it is called Valdepenas, the hot, dry climate in the Central Valley meant it was mainly used for bulk wine blends before being introduced to cooler sites in California, Oregon, New Mexico during the 1980s.
Hubert de Castella brought the variety to Australia for fortified wines, but new plantings from the Granite Belt to the King Valley to McLaren Vale and the Barossa to Margaret River are coming into production. Brown Brothers have been pioneers of the variety, but there are over a hundred wineries working with the variety, often blending it with Grenache or Shiraz.
Tempranillo makes wines with good colour and fruit flavours, low acid and tannins. As such they're usually easy drinking styles that match a range of foods. While the Spanish fruity, unoaked joven style wines, are meant to be consumed early and often served chilled in summer, more expensive crianza styles are aged for several years. In good years Spanish wineries make a reserva for extended aging.
Spanish style dishes are the obvious match. A lighter style would go well with tapas platters of olives, marinated mushrooms, prawns, Chorizo sausage or jamon (dry cured ham). In Rioja and Ribera del Duero, grilled and roast lamb are local delicacies, and are ideally suited to Tempranillo. Sheep milk cheeses, roast stuffed peppers and vegetable casseroles would also go well.