Simple Dessert and Wine Pairings With Chart
Karen Frazier contributed to this report. Karen is a wine, drink, and cuisine aficionado who enjoys traveling. She has a California Wine Appellation Specialist credential from the San Francisco wine school, as well as a Bar Smarts mixology certificate, and she works as a bartender for charity events. Specialist in the Appellations of California Wine (CWAS) In order for LoveToKnow to be a participant in affiliate relationships, it is possible that a portion of purchases from links on this page will be paid to it.
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A solid combination brings out the flavors of both the wine and the dessert to their full potential.
Raspberry, strawberry, and other berry wines are produced by a large number of wineries. These wines pair wonderfully with dark chocolate treats because they have a traditional taste profile. Chocolate and berries mix together like peanut butter and jelly, and the sweetness of the wine wonderfully balances the sharpness of the chocolate.
When combined with dark chocolate, Ruby Port offers a deep, rich, dark fruit flavor that is unbeatable. As a matter of fact, it’s a fantastic traditional combination that’s definitely worth trying since it successfully balances the bitterness of dark chocolate with the sweetness of dark fruit.
Although it may seem like a no-brainer, chocolate and chocolate go together like peanut butter and jelly. Creamy chocolate wines, such as Chocovine, have a mild, milk chocolate flavor with a warmth that is nearly like a fortified wine in taste and texture. These smooth, creamy wines pair well with dark chocolate because they temper the intensity of the chocolate’s flavor while yet providing similar flavor characteristics.
Big, rich, fruit-forward notes that taste like berries and jam are commonly found in this powerful, spicy red from Australia that is also dry and peppery. While the Shiraz is dry, the fruit notes of the dessert pair beautifully with the dark chocolate, and the tannins help to cut through the fattiness of the dish. The dryness of the wine also helps to balance the sweetness of the chocolate, while the flavors of the jam help to soften any bitterness.
Wines With Crème Brûlée and Vanilla-Flavored Desserts
With its rich, creamy vanilla custard and caramelized sugar topping, this dessert is the perfect way to cap off a dinner. Pairing it with a dessert wine enhances the flavor of the meal even further.
Sauternes or Barsac
Traditionally, crème brûlée is served with sweet white wine from the Bordeaux area, which is the most traditional wine combination. Both Sauternes and Barsac wines are produced from grapes that have been infected with botrytis cinera, which is found in Sémillon, Sauvignon Blanc, and Muscadelle. The presence of this fungus adds layers of complexity to the wines, and the lateness of the harvest results in a high residual sugar level in the finished product.
A luscious, sweet wine with tropical aromas and a great, balanced acidity is produced as a consequence, which is well complemented by the vanilla custard.
This white variety has a subtle sweetness to it that makes it enjoyable. Apricots and almonds are typical tastes found in Moscato wines, and they pair well with the rich vanilla custard in this dessert. In addition, pairing a Moscato with crème brûlée helps to balance out the richness of the custard since, while it has a modest sweetness, it is not overpoweringly sweet like other dessert wines.
This German dry whitemay seem like an odd pairing with a thick crème brûlée at first glance, but when you consider the wine’s taste and balance, it makes perfect sense. Gewürztraminer is a dry, spicy wine with a pleasant acidity that pairs well with food. The acidity of the wine helps to cut through the fat of the custard, and the dryness of the wine serves to temper the sweetness of the dessert. In this dessert, the delicate vanilla notes of the crème brûlée are complemented by the spiciness of the Gewürztraminer.
Pairing Wine With Apple Pie and Apple or Pear Desserts
Using this German dry white with a creamy crème brûlée may seem like an odd pairing at first, but when you consider the flavors and balance, it makes perfect sense. – It’s a dry wine with a spicy flavor and a pleasant acidity. Because of the acidity, the custard’s fat is cut through, and the dryness of the wine serves to balance the sweetness of the dessert. In this dessert, the gentle vanilla tastes of the crème brûlée are complemented by the spiciness of Gewürztraminer. These are excellent dessert wines if you like your sweets to be a little less sugary than the norm.
It is possible to find Riesling from Germany with varying degrees of dryness and sweetness. The three finest apple dessert combinations are Kabinett, Spätlese, and Auslese, which are listed in order of sweetness from least sweet to most sweet. Riesling has a strong level of acidity, which helps it to cut through the sweetness of the pie perfectly. A subtle spicy flavor that fits well with the pie ingredients is also present in this mixture. Finally, the taste profile of Riesling is generally dominated by apples, pears, and other tree fruits, and the flavor of apples is a good match for the flavor of the wine.
Auslese is the wine you pick if you want a lot of sweetness in your wine.
Prosecco is a mildly bubbly Italian wine that is comparable to Champagne in taste and appearance. Prosecco is available at a variety of sweetness levels. To counteract the richness of the pie, go for an off-dry Prosecco that is gently sweet but not overpowering in its sweetness. Apple pie is made with crisp and acidic Prosecco, which pairs perfectly with the acidity of the apples used in the pie.
This Italian white wine has a subtle fizz and a mild sweetness, making it a refreshing summer drink.
It also includes pleasant fruit flavors such as apples and pears, which makes it a fantastic match for an apple pie dessert. Despite the fact that Moscato d’Asti is slightly sweet, it is not overbearing, so you will not be putting extremely sweet on top of super sweet in your dessert.
Lemon Meringue Pie and Citrus Curd Wine Pairing
Because lemon sweets, such as lemon meringue pie, are naturally acidic, they can be paired with wines that are rather sweet in comparison.
Ice wines are prepared from white wine grapes that have been harvested after the first frost has occurred, allowing the sugars to become more concentrated. Ice wines become delectably sweet as a result of this. This sweetness helps to temper the acidity of lemon sweets, resulting in a wonderful and satisfying match.
Late Harvest Whites
Grapes picked late in the season are used to make late harvest white wines, which are delicious. As a result, the wines tend to have a low alcohol content but a high concentration of residual sugar. The sweetness of these wines ranges from mildly sweet to extremely sweet. Consider a late-harvest Viognier or Chardonnay, which tend to have zesty qualities that will pair nicely with the lemon taste profile.
A dryChampagneor sparkling wine will also go well with a lemon meringue pie, as will a dessert wine. As with the crust’s characteristics, the biscuity notes of Champagne are a good complement for the meringue’s toasty flavor. Finally, Champagne has a tendency to be dry, which will help to balance the sweetness of the dessert.
Pumpkin Pie and Warm Spice Desserts Wine Pairing
Pumpkin pie and other pumpkin sweets tend to be sweet, creamy, and spicy, with a hint of cinnamon and clove. Numerous wines mix nicely with these characteristics, counterbalancing the creaminess and enhancing the spice notes.
Tawny Port is distinguished by its golden hue and its warm, rich taste. Although the fortified wine is often sweet, it also has delicious caramel and spice tastes that go nicely with the pumpkin and spices. The strong alcohol content of the pumpkin custard helps to balance out the creaminess of the custard.
Australian Dessert Muscat
This is a fortified wine that is comparable to a tawny Port in taste and appearance. It boasts a delicious combination of sweet and spicy aromas, as well as a pleasing golden appearance. Wine drinkers frequently describe the tastes of this wine as toasty, raisiny, or toffee-like. Pumpkin pie benefits from the combination of these warm tastes and the warm spices.
This fortified wine from Portugal is available in a variety of sweetness levels, ranging from dry to sweet. Choose a sweet or semi-sweet Madeira to combine with your pumpkin dish, depending on your preference. Among the many characteristics found in Madeirate are smoky, peppery, and nutty, all of which complement the flavor of pumpkin. The high alcohol concentration also serves to perfectly complement the rich, creamy custard.
Hungarian Tokaji has rainy notes that go well with the spiciness of pumpkin pie and other sweets with a similar flavor profile. Dessert wine has a pleasant sweetness to it that goes well with the spice in the pie.
Tiramisu and Mocha Dessert Wine Pairings
Many wines will pair well with tiramisu and other sweets with a coffee flavoring. Coffee is a taste that combines nicely with a variety of flavor characteristics, according to the experts.
The color of this sweet Italian dessert wine has a lovely golden hue.
It has a nutty flavor, similar to that of hazelnuts, with a hint of sweetness. Nuts and coffee go together like peanut butter and jelly, so a glass of Vin Santo will go a long way in balancing out the coffee flavor of the tiramisu.
Cream Sherry is a sweet fortified wine with a chocolate hue that is made from grapes. In tiramisu, it has a nutty flavor with a hint of sweetness, which helps to balance out the harshness of the coffee components in the dessert.
The color of this fortified wine is a rich maroon, and it has a subtle sweetness to it. Ruby Port is known for being fruit driven, with tastes of berries dominating the aromas and sensations. It also has slight notes of nutmeg in the background. The aromas of berries and nuts are a fantastic compliment to the flavors of coffee and espresso.
Whatever the dessert (summer pudding or raspberry pie), berry desserts pair nicely with a wide range of wines that enhance their tastes and textures.
Rosé wine is available in a variety of styles, from dry to sweet, and it has delicate floral and berry flavors that go well with berry sweets. If you’re serving sugary sweets, a drier rosé will help to balance out the sweetness.
In the Rhône Valley, there is a sweet fortified wine called Muscat-de-Beaumes-de-Venise. It features sweet, honeyed, and citrus aromas that pair nicely with berries and berry desserts of all types and varieties.
The sparkling wine produced in Spain Cava may be either dry or sweet, and both are complementary to berries. Choose drier rosé wines to pair with sweeter sweets and sweeter rosé wines to pair with less sweet desserts to create a sense of balance and contrast in your meal.
Wine and Dessert Pairing Chart
The following chart outlines several excellent wines to pair with desserts, as well as a recommendation or two of specific wines for each type of dessert.
Matching Wine and Dessert
While the options above might serve as a starting point, there are no hard and fast rules when it comes to combining wines and sweets. Pair your favorite wines with your favorite treats. Look for tastes that complement one another and wines that will assist you in achieving the amount of sweetness you seek, and you’ll end up with a delectable match. LoveToKnow Media was founded in the year 2022. All intellectual property rights are retained.
Five Desserts That Go with Red Wine: Cabernet Sauvignon Edition
Assume you have some excellent cabernet sauvignons in your cellar that you want to show off during a dinner party, from appetizers to dessert and everything in between. As the last meal approaches, anticipation is strong for the presentation of a dessert that pairs well with red wine. Is your strategy equal to the challenge of constructing a bridge to dry cabernet? Cabernet and chocolate tastings are frequent in wine country, but let’s be honest: Cabernet sauvignon and chocoholics shouldn’t be meeting in this manner.
However, because cabernet’s strong tannins and bitter, astringent flavor clash with dark chocolate, neither can come out on top in this battle.
We’ve devised four desserts that pair perfectly with dry red wine, four of which are sweet and one of which is savory, to establish a symbiotic interaction between dry red wine and dessert.
The two cookie recipes are guaranteed to be a success at Christmas gatherings when there is plenty of alcohol to go around. Enjoy.
Chocolate Crinkle Cookies
With a few modest tweaks to any recipe, this famous Christmas cookie–typically dusted with a snow-like sprinkling of white powdered sugar–can be paired withAlexander Valley Cabernet Sauvignon to great effect. Our favorite is theCook’s Illustrated version, but if you don’t have a Cook’s Illustrated subscription, Gimme Some Oven also has a fantasticcrinkle cookie recipe that you should try. Replace all-purpose flour with black cocoa flour from King Arthur Flour, and use dried raspberries instead of powdered sugar for the crumble topping.
View the original recipe
Jordan culinary festivals frequently include this simple macaron recipe, which is quite easy to make. In this step-by-step video on how to create macarons, you’ll learn strategies and techniques for baking the ideal French macaron cookies in a variety of flavors, as well as a basic macaron filling recipe that can be used for any flavor of macaron. By substituting raspberry jam for the buttercream in this recipe, you can make it a dessert that pairs well with red wine, especially the 2014 Jordan Cabernet Sauvignon.
And if you want to be even more creative, try mixing in a little amount of finely chopped fresh thyme into the batter before baking.
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Adapted from the Bravetart cookbook by Stella Parks, this cake contains less sugar and is suitable for serving with red wine. Parks infuses red wine right into the cake batter in order to create a bridge between a dessert that works well with red wine and the rest of the meal. Rather of using dark chocolate, we go a step further and utilize organic, raw cocoa powder instead. Many people believe that dark chocolate is the ideal pairing for red wine because it has less sugar, but the dark chocolate flavor actually competes with the tannins in the red wine, making it a poor choice.
Make sure to pick a wine that has milder tannins and less alcohol, and finish with a dusting of dried raspberry powder to really bring it home.
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If you’re searching for a fruit-based dessert to offer, blackberry cobbler is a classic summertime treat that can now be enjoyed all year long thanks to the availability of frozen berries. In this dish, we use blackberries to represent the fruit found in Jordan Cabernet, and we minimize the amount of sugar to make the combination sing.
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In Europe, as most people are aware and have practiced, the last course does not always need to be sweet. A tasty meal’s conclusion is frequently applauded. To receive acclaim for a beautiful cheese dish that has been adorned with an exquisite sweet and salty membrillo may be quite an accomplishment. Although red wines, and cabernet sauvignon in particular, might be difficult to match with cheese, here is a link to some of our favorite cabernet sauvignon-cheese combinations. The Spanish delicacy membrillo, also known as orquince paste, is the centerpiece of this cheese dish.
It’s also fairly simple to put together. For your convenience, we’ve developed a video that walks you through the process. Add some roasted hazelnuts to the presentation, which will help to balance out the tannins in the wine, and you’ve got yourself a full and exquisite dessert.
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On Hawaii, Todd Knoll acquired an early attachment to the land and the water, which he credits to his upbringing in the island state. At Jordan Winery, he caters to hundreds of heirloom vegetables, fruits, and herbs that are grown on the estate. He also prepares hors d’oeuvres and meals for guests, as well as making olive oil and tending to the estate’s honeybees and chickens. Visual artist at heart, Chef Knoll spends his spare time with his son and his wife, Nitsa Knoll, exploring the different terrain of Sonoma County with camera and pencil in hand, photographing moments in nature that will serve as inspiration for his next meal.
Tempranillo Food Pairing: 16 Best Matches
It goes nicely with a wide variety of cuisines, including seafood and poultry. Sommeliers have a proverb that goes something like this: if it grows together, it goes together. Because it is the most widely planted red grape in Spain and Portugal, Tempranillo is a fantastic complement with tapas, cured meats, and linguica (a spicy sausage). Wines from the youthful and fruity Tempranillo grape combine well with lighter foods such as lentils or fish in tomato broth. A robust Tempranillo that has matured well is best served with grilled meats.
Food Pairings with Tempranillo: A Step-by-Step Guide Pair Tempranillo with cured meats like jamon or a variety of charcuterie to create a memorable meal.
Foods that pair well with Tempranillo
- There’s roast lamb, grilled lamb, smoked lamb, lamb burgers, you get the picture
- Lamb is versatile. Pork chops grilled on a grill
- Vegetarian lasagne
- Sandwiches made with roast beef
- Jamon, prosciutto, cochinillo asado (suckling pig), pollo al ajillo (garlic chicken), Manchego cheese, cocido madrileo (garbanzo bean and meat stew), and chorizo are all examples of traditional Spanish dishes. Pizza with pepperoni
- Flavorful frijoles made with herbs and spices
- Parmesan cheese that has been aged
- Moroccan cuisine is a type of food that originated in Morocco. Caldo Verde (Portuguese soup with linguica and kale)
- Butternut Squash Tortelli
- Caldo Verde (Portuguese soup with linguica and kale)
Characteristics of Tempranillo to Consider when Pairing Food
Tempranillo has a medium to full body and hence requires meals that are similar in weight to it. Therefore, Tempranillo is best paired with heartier foods such as roasts and stews, rather than lighter ones. Tempranillo has a moderate acidity. Because the acid in Tempranillo cuts down fat, it pairs well with fatty foods such as lamb and pig. The acidity of Tempranillo makes wine a good match for foods that contain tomatoes. Tannin levels in Tempranillo range from moderate to high. This suggests that items high in protein, like as meat and cheese, should be included in Tempranillo meal pairings.
The combination of Tempranillo and lamb is a pairing made in heaven.
Where is Tempranillo from?
The Tempranillo grape is used to produce some of the greatest wines in Spain and Portugal. Tempranillo may also be found in other Mediterranean (i.e. warm) regions all over the world, including the United States. There is a name for it in every region of Spain and Portugal that produces it, and it is typically a reference to the color “tinta,” which means red. So if you see any of these titles on a label, it’s the regional term for Tempranillo: Cencibel, Tinta Roriz, Tinta de Toro, Tinto Fino, and Aragonês in Portugal; Cencibel, Tinta de Toro, Tinto Fino, and Aragonês in Spain; Cencibel, Tinta de Toro, Tinto Fino, and Aragonês in Spain Tempranillo derives its name from the Spanish word temprano, which means “early,” due to the fact that Tempranillo is a grape that ripens sooner than other varieties.
The Rioja area of Spain is home to several vineyards.
It is also the major grape in the robust wines of the Ribera del Duero region, which are known for their intensity.
Tempranillo has a fruity, berry aroma with a hint of earthiness on the nose. The tannins, acidity, and body are all in the middle of the road on the palate. It’s a highly flexible wine that goes well with a wide variety of meals and cuisines. Tempranillo grapes are grown in Spain.
What does Tempranillo Taste like?
It is possible to develop a variety of distinct kinds of wine from Tempranillo, including medium-bodied fruity wines and full-bodied spicy wines. Tempranillo, on the other hand, is characterized by its abundance of vivid cherry notes. Winemakers adore aging Tempranillo in oak barrels, particularly American oak, which brings out notes of coconut and cedar, among other things. Tempranillo has a high level of acidity and tannins, making it an excellent wine to drink with food.
Serving Suggestions for Tempranillo
Tempranillo should be served at 60 degrees Fahrenheit (15 degrees Celsius), which means it should be chilled for 20 minutes before serving. The lower temperature will reduce the impression of alcohol, which is present in high concentration in Tempranillo wines. When it comes to Tempranillo, a standard red wine glass will suffice. Decanting will be beneficial for older Tempranillo varieties.
Frequently Asked Questions
Yes! A delicate piece of steak, such as filet mignon, would complement the Tempranillo well. It’s also a terrific accompaniment to hamburgers.
What is Tempranillo similar to?
Yes! A tender cut of steak, such as filet mignon, would pair well with Tempranillo. In addition to hamburgers, it is also delicious on its own.
Is Tempranillo dry or sweet?
Tempranillo is a dry red wine that also has a lot of fruity aspects to it.
November 12th is International Tempranillo Day
To celebrate International Tempranillo Day, pour yourself a glass of Rioja or Ribera del Duero and prepare some tapas. It is usually observed on the 12th of November. For a complete list of wine variety days and wine holidays, please visit this page. How do you like to serve Tempranillo with your favorite food? It will be added to the comments section so that other readers will have even more options when determining what to serve with Tempranillo.
Tempranillo Chocolate Pairing: Find the Perfect Combination
Today, we’re in the mood for something Spanish. Although this is not the first time Tempranillo has been on our blog, there is still much more to say about it. Aside from that, there is never enough time for nice wine chats! Let’s take a look at what we can learn about this wine and what we already know about the tempranillo chocolate match before we go. Because of the brown sugar components in Tempranillo, wine professionals recommend pairing cherry cordials with this wine. Finca Villacreces is the wine of choice, a blend of Tempranillo and Malbec that “beautifully” complements the chocolate.
We’re in the mood for some Spanish cuisine today. We have written about Tempranillo before, but there is still much more to say about this grape variety. Aside from that, there is never enough time for excellent wine discussions! Let’s take a look at what we can learn about this wine and what we already know about matching tempranillo with chocolate. Because of the brown sugar components in Tempranillo, wine experts recommend pairing cherry cordials with this wine variety. Finca Villacreces is the wine of choice, a blend of Tempranillo and Malbec that “beautifully” complements the cacao.
This week, we’ll aim to go over this exquisite Spanish red wine in greater depth and gain a better understanding of it, as well as go into further depth about the tempranillo chocolate match.
Best Places For Tempranillo To Grow
In addition to being exceedingly versatile, Tempranillo loves soils that are sandy, chalky, or limestone in composition. Tempranillo is a grape that grows best in hot conditions, although it can also thrive in milder regions than other Spanish grape varieties.
Tempranillo is a grape variety that is ideal for the most good regions of La Rioja Alta and Rioja Alavesa in Spain. A large contrast between daytime and nighttime temperatures exists in some warmer parts of Northern Spain, allowing tempranillo grapes to grow while maintaining their naturally low acidity. Note from the author:Northern locations where Tempranillo is widely planted include Navarra (near Rioja), Toro (where the grape Tinta de Toro is cultivated), and Ribera del Duero (where the grape Tinto Fino is grown).
Center of Spain
It is the name of a Tempranillo grape variety found in the centralSpanish wine area near Madrid and known as Cencibel. Unlike other Spanish grapes, this one does not acquire a significant amount of alcohol in warmer conditions, allowing it to thrive in hotter regions such as Valdepeas in La Mancha, where it is frequently combined with late-ripening cabernet sauvignon.
The Tempranillo grape is the most often planted in Portugal, where it is known as Tinta Roriz (in the districts of Do and Douro) or Aragonês (in the province of Aragon) (in Alentejo). This kind of grape, along with Touriga Nacional and Touriga Franca, is the primary grape used in the production of Port, Portugal’s historically significant wine. Because of its ability to adapt to a wide range of temperatures and soils in a variety of climates and soils, including Texas, California, and northern Mexico, vine farmers have experimented with and succeeded in cultivating these grapes.
The skins of these luscious grapes are rather thin, which aids in the formation of a wine with a crimson hue. Tempranillo is already a medium-bodied grape on its own, but it is frequently blended with other grapes like as Garnacha, Mazuelo, and Graciano to produce a wine that is fuller-bodied. It has a mild acidity and tannins that are silky in their texture. These grapes will ripen and produce a high-quality premium wine for many years to come. Because it is an early ripening grape type, Tempranillo tends to thrive in calcareous vineyard soils, such as those found in Spain’s Ribera del Duero area.
Tempranillo grapes are typically used to make dry red wines. In addition to its soft texture, Tempranillo is noted for its rich scents and tastes, which can range from savory to fruity to woody in nature. There are earthy flavors, tobacco leaves, barnyard aromas, and leather in this delicious Tempranillo. Plums, strawberries, and cherries are some of the fruits that tempranillo’s delicious tastes are most often compared to when they are mature. Instead of being matured in French oak barrels, Tempranillo is nearly typically aged in American oak barrels, which provide strong notes of coconut, vanilla, caramel, and dill pickles to the finished wine.
Other fortified wines created with Tempranillo, such as Port, are more substantial and sweeter, with hints of nuts and caramel, or chocolate and berry, as well as hints of caramel and chocolate.
Food wines such as Tempranillo, which pairs well with roasted vegetables, smoked meats, starchy foods such as pasta, and even Mexican cuisine, are among the most adaptable of all. Although it is known for its mix of red meat and ham, it is also known for other things.
A basic aperitif in Spain may be transformed into something more complicated and authentically Spanish by the use of tapas. Tempranillo is the perfect red wine to pair with sardines, olives (or “croquettas”), and fried squid in a light batter. With your Tapas, a young wine with a small amount of wood aging would be ideal. Both the Tempranillo and Rosado varieties grown in Australia are excellent for this use.
Classic Spanish Cuisine
Spain is a disproportionately vast nation with a diverse range of cuisines and regional kinds to choose from. Fortunately, Tempranillo is grown nearly exclusively in Spain, and it looks to pair well with regional delicacies from Catalonia, Andalusia, Valencia, and Galicia, among other places. Manchego cheese, paella, and red peppers are some of the most popular dishes in La Rioja; pimientos “asados” are a traditional dish from the region.
Jamon, Pork, Chorizo
Tip of the Day: We are very certain that this deserves its own section in our blog post. The exquisite scent and bottle bouquet of Rioja Reserva and Gran Reserva give notes of leather, cloves, smoke, and more, all of which pair very well with cured meats, sausages, and pig cuts of all kinds.
Best Tempranillo Suggestions
Roja products are the most expensive and special tempranillo wines available. The categories of Rioja wines are based on the amount of time they have been matured rather than on the location of the vineyards. Rioja wines are typically referred to as “Young” since they have not spent a significant amount of time in barrels and do not fall under the classification system. The following are the demands placed on the elderly:
- Crianza wines must be matured in barrels for a minimum of one year before being transferred to bottles for another year. Before being released, reserva wines must be matured in barrels for at least one year and then in bottles for at least three years before being deemed ready for consumption. Grand Reserve wines must be matured in barrels for at least two years and then in bottles for at least three years before they may be released from the winery’s custody. Upon completion, these wines can be consumed immediately, but they can also be cellared for decades.
Tempranillo Chocolate Pairing
Because Tempranillo is a robust wine that pairs nicely with red meat, look for chocolate that will not overpower the wine. Here are some pointers to get you started!
The combination of Tempranillo and Cherry Cordials is excellent, as we have already noted. It may be a difficult decision to combine liquor and wine, but the results are very spectacular. The richness of dark chocolate on the “drunk cherry,” followed by a glass of quality wine to wash it all down, is the perfect combination. We brought out a variety of chocolates ranging in percentage from 62 percent to 88 percent, mixed beans, and chocolates from other nations to sample. As a result, we are glad to announce that we have reached some intriguing results.
88% Dark Chocolate from the Amazonia Region in Ecuador
The wine here brings out the citrus notes in the chocolate, and the bitterness of the chocolate helps to tone down the acidity of the wine, bringing everything back into balance. The slightly astringent notes are still present, but they are pleasant and well-balanced with the citrus notes that are beginning to emerge. This combo, particularly near the end, was light and airy, which was refreshing.
80% Dark Chocolate from the Carenero Region in Venezuela
It’s a thrilling game to play. All of the earthiness of the chocolate is brought out by the wine, which is not apparent when ingesting the chocolate on its own or with other foods. It is a lush terrain that has the appearance of a forest. Wine remains the same; neither does chocolate enhance or detract from its flavor or aroma. The addition of a small amount of basil to the mixture, on the other hand, causes a transformation. Both the wine and the chocolate release their fruit flavors, and the wine becomes more balanced, its acidity decreases, and it loses its bitterness completely.
Both the chocolate and the wine have totally melded together in the tongue, and all of the fruits burst forth in both, leaving you with a beautiful fruity aftertaste. It increases the strength of the wine (not that it wasn’t very substantial to begin with).
72% Dark Chocolate from Moxos, Bolivia
Additionally, this is a fascinating combination since the wine intensifies the chocolate, bringing out all of its delicious cinnamon and hidden fruit notes. The wine, on the other hand, stays a little flat. In this interaction, it relinquishes its own identity in order to enable the other to take center stage.
62% Semi-Sweet chocolate from the Rio Arriba Region in Ecuador
As a result, the wine remained uncorked, but the chocolate shined brightly, absorbing all of the cinnamon and spicy aromas. It was an entirely one-sided relationship, with the wine losing its own identity in this instance.
Note from the author: If you don’t care for the flavor of true chocolate or are unable to consume it, you may always choose for dark brownies instead (we have a wholearticleon brownies and wine). Alternatively, any chocolate cake will suffice. Dark chocolate is the most important element for us. In addition, some fruit combination chocolate mousse would work wonders. You can even make them alcoholic by mixing in some brandy. Nothing tastes better or is more bitter than booze with more booze. If this is not enough to fulfill your cravings, you may indulge in some dark chocolate ice cream.
Sprinkle Cocoa Powder
It was an intriguing tasting since we discovered that cocoa powder complemented the chocolates with a lower percentage of cacao and more spice better than those with a lower percentage of cacao and less spice. Citrus overtones could be found in abundance in the bittersweet chocolates. Certainly not something that most people would expect, but it was a pleasant surprise nevertheless. The combinations of 88 percent and 80 percent proved to be really entertaining.
We’re here to tell you again again that chocolate and great wine are both excellent choices. Always explore, and we’ll assist you in discovering the ideal food and wine pairings so that you may enjoy every sip and bite. We hope you found this post to be interesting as well. We hope you found this article on Tempranillo and chocolate pairings to be informative. When it comes to living a full-bodied existence, Wesley
16 Ways to Pair Wine with Your Favorite Desserts
If you’re anything like the average college student, your favorite things are probably alcoholic beverages and sweets. However, the majority of us are unsure of the optimum way to mix these elements. Some sweets and some wines do not go together well. Not to worry: this guide will assist you in pairing your favorite sweets with the most complimentary wine available. We’ve even put up some recommendations for you on some inexpensive, yet fail-safe wine brands. Let’s get this party started!
1.Chocolate Chip Cookies – Cabernet Sauvignon
When it comes to college students, booze and sweets are two of their favorite things to consume. The majority of us, on the other hand, have no idea how to combine these elements in the most effective manner. Various sweets and certain wines don’t go together like peanut butter and jelly.
Not to worry: this guide will assist you in pairing your favorite sweets with the most complementing wine available on the market. You may also find some inexpensive, yet fail-proof wine labels on our list of recommended brands. It’s time to raise a glass to that.
2.Oatmeal Raisin Cookies – Pinot Noir
Taku took the photograph. Although it is not everyone’s favorite cookie, it is a childhood favorite nonetheless. The raisins are a fantastic match for a red wine like pinot noir. Woodbridge Mondavi Pinot Noir ($5.49) is our selection.
3.Brownies – Merlot
Taku took this photo. A childhood favorite, albeit perhaps not everyone’s favorite cookie. Riesling or pinot noir are excellent pairings for raisins. Selecting a Pinot Noir from Woodbridge Mondavi ($5.49).
4.Vanilla Cake – Chardonnay
Clever Cupcakes provided the image for this post. Vanilla cake is light and uncomplicated, which makes it a wonderful match for the classic Chardonnay flavor. Our recommendation: Flop Chardonnay ($4.49).
5.Red Velvet Cake – Red Velvet Wine
Vnysla took the photograph. What could be better than a glass of red velvet wine to accompany a slice of red velvet cake? Our choice is: Cupcake Vineyards Red Velvet Wine ($13.99) is a delicious red wine made with red velvet cupcakes.
6.Chocolate Cake – Cabernet Sauvignon
Jacqs Carroll captured this image. A chocolate cake goes nicely with the earthy aromas of a good Cabernet Sauvignon, and vice versa. Woodbridge Mondavi Cabernet Sauvignon ($5.49) is our selection.
Ulterior provided the photograph. Because of the smoothness of cheesecake, it is difficult to pair it with a wide variety of wines. However, fortunately for us, the fruity and light texture of the Riesling matches the richer flavors of the cheesecake well. Yellow Tail Riesling ($5.99) is our top selection.
8.Pumpkin Pie – Sherry
Emma Delaney captured this image. Pumpkin pie is a popular fall dessert that is always a hit. When hosting a family event, consider serving sherry as a wine option. The pie’s spices are enhanced by the sweetness of the wine. Our choice is: Taylor Sherry Dry ($6.99) is a dry sherry made by Taylor Sherry.
9.Tiramisu – Champagne
Alexis Fam captured this image. Tiramisu is one of the most elegant desserts available, thus it is only fitting that it be paired with champagne. Andre Brut ($4.77) is our selection.
10.Sorbet – Pink Moscato
Angela Scheidel took the photograph. The majority of wines are unable to stand up to the tartness and fruitiness of sorbets, according to Randall Try a beautiful pink moscato to bring it all together. Our choice is: Pink Moscato Bubbly from Barefoot Cellars is $4.97.
11.Chocolate Ice Cream – Chocolate Wine
Angela Scheidel took the photo. RandallSorbets are so tart and delicious that they are spoiled by the majority of wine varieties. A delicious pink moscato will do the trick to bring it all together. Choose from the following options : Pink Moscato Bubbly ($4.97) from Barefoot Cellars.
12.Vanilla Ice Cream – Cream Sherry
Elana Amsterdam captured this image. Any variety of toppings can be placed on top of vanilla ice cream, including cream sherry, to make it a one-stop shop. Fairbanks Cream Sherry ($8.99) is our favorite.
13.Apple Pie – Moscato
Photograph courtesy of Winston Wong The sweetened apples in this classic American dish need the use of a sweet wine to match. When it comes to apple pie, Moscato is the ideal light wine to pair with it. Our choice is: Moscato from Barefoot Cellars ($6.99)
14.White Chocolate – Pink Moscato
The image is courtesy of lindtusa.com.
Because white chocolate does not contain any cocoa solids, it is more expensive than other forms of chocolate. A highly sweet wine like pink moscato, for example, is an excellent pairing with this dish. Our choice is: Andre Strawberry is available for $4.99.
15.Milk Chocolate – Port
Featured image courtesy of hersheys.com Milk chocolate is the stuff of childhood memories for many people. If you’re in the mood for something a little sweeter, consider a sweeter Port. We guarantee that it will not overshadow the chocolate. Taylor’s Tawny Port ($6.99) is our recommendation.
16.Dark chocolate – Zinfandel
Siona Karen captured this image. Dark chocolate and a powerful red wine go together like peanut butter and jelly. The rich notes of Zinfandel are well complemented by the dark flavors of dark chocolate. Our favorite is the Barefoot Cellars Zinfandel ($4.97), which is made in California. All prices are taken directly from the Total Wine and More website.
Harry & David 2013 Beeson Dessert Wine Tempranillo (Southern Oregon)
The liquorous brandy characteristics dominate the palate, and the wine concludes with notes of dry leaves on the finish.
- 84-point rating
- Designation Beeson Dessert Wine
Create a Shelf Talker Label on your computer.
- Alcohol content18.8 percent
- Bottle size500 mL
- Date published4/1/2017
- Average user rating
- Alcohol content
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Tempranillo: Wine Profile
Tempranillo is a low-cost, widely available, and incredibly versatile food-pairing wine that also happens to have a fantastic taste profile for its price point. If you’ve never tasted Tempranillo before, or if you’ve only had it in sporadic situations, this guide will quickly get you up to speed on the variety and disclose a few interesting facts about the often-overlooked varietal.
Tempranillo Wine Profile
FRUIT: Cherries, plums, tomatoes, and dried figs are among the fruits available. OTHER: cedar, leather, tobacco, vanilla, dill, and clove are some of the most unusual scents. OAK: Yes; often aged 6-18 months in either American or French Oak barrels. TANNIN:medium-plustannin ACIDITY:medium-minusacidity ABV ranges between 13 and 14.5 percent. MAJOR REGIONS: Spain (home to more than 80 percent of the world’s vineyards), Portugal, Argentina, Australia, and the United States There are 575,000 acres or 232,700 hectares of land available (2010) Purchase the book and receive the course!
With the purchase of Wine Folly: Magnum Edition, you will receive this bonus.
What Does Tempranillo Wine Taste Like?
The Spanish Tempranillo has contrasting notes of leather and cherry, and it is a delicious wine. Wines with higher levels of finesse have a better balance between their earthy and fruity notes. On both sides of your tongue, you will often taste tannin in the finish, which is typically smooth and lingering. Tempranillo wines from New World locations, such as Argentina, Mexico, and the United States, typically have richer fruit aromas, such as cherry and tomato sauce, followed by chunky tannins and fewer earthy notes than those from Old World regions.
If you’ve never tried Tempranillo before, you may find that it has a flavor profile that is similar to both Sangiovese and Cabernet Sauvignon.A Note on Body: Tempranillo does taste full-bodied from good vintages with the addition of new-oak aging.A Note on Aroma: Tempranillo does taste full-bodied from good vintages with the addition of new-oak aging.
Because of the way Tempranillo is aged in Spain’s traditional oak barrels, the wine frequently has a ruddy-orange tint to it.
Tempranillo Food Pairing
Because of its flavorful characteristics, Tempranillo pairs nicely with a wide variety of foods. Using regional Spanish food, such as roasted vegetables and cured meats, like as the lusciousJamón Iberico de Bellota, to make an amazing combination is a no-brainer. However, the wine is versatile and may be enjoyed with a variety of cuisines, not only traditional Spanish fare, but also cuisines from across the world.
- Lasagna, pizza, and other foods with tomato-based sauces are all good choices. Grilled meats and smokey foods on the barbecue
- Grits, polenta, and other meals that have maize as a primary component
- Tacos, nachos, burritos, and chile rellenos are examples of Mexican cuisine.
Expect to spend: $18 for a decentRioja CrianzaTempranillo is one of just a few varieties of wine whose leaves turn bright red in the fall. Rioja byRobert McKintosh
In order to make informed decisions while purchasing Spanish Tempranillo, it’s important to understand the labeling standards and how they impact the flavor. Most bottles of Spanish wine are labeled with four legal aging periods, which are listed on the back of the bottle.
- Vin Joven: Vin Jovens are wines that are released young and intended to be drank immediately. They are rarely matured in wood. These are extremely rare outside of Spain
- Crianza: These reds need to be aged for two years, with six months spent in oak. Manufacturers have traditionally used American wood, which is far stronger than other varieties of oak (such as French oak). Reserva: These are red wines that have been matured for three years, with one year in oak barrels. Because of the low amount of wood used, these wines are a significant step up in quality and have rich, round flavors
- They are also more affordable. Gran Reserva: Reserved for wines from exceptional vintages that have been matured for at least 5 years before release, with at least 18 months of oak maturation
- Most producers will age their wines for 20-30 months in barrel to get the exceptional taste.
A Brief History of Tempranillo
Throughout the previous 2000 years, the Spanish have been passionate about their wine consumption. Archaeologists uncovered a mosaic depicting the wine deity Bacchus at Baos de Valdearados in north-central Spain in 1972, providing the first direct evidence of wine use in ancient Spain. Because it has been produced in Spain since 800 BC, it is possible that the wine shown in the mosaic was Tempranillo. History of Grapes in Spain: From the beginning to the present day The Phoenicians were responsible for bringing wine to southern Spain.
Today, Tempranillo is mostly grown in the Navarra and Rioja areas of Spain, which are located around 300 miles west of the city of Barcelona.
Tempranillois is the vine that produces the world-renowned Rioja wines of Spain.
Cherries, red and black berries, and plum are some of the tastes associated with Tempranillo.
Herbs and spices with hints of sweetness (Licorice, Anise). Tempranillo is traditionally aged in American oak barrels, which is the typical method of oaking.
Tempranillo has a pleasant acidity and silky tannins, making it a versatile wine.
With its high acidity and silky tannins, Tempranillo is a delicious red wine.
Tapas are a fantastic pairing. Olives. Cuts that are cold. Chorizo. Pizza. Spaghetti. Lasagna. Meatballs made with tomatoes. Stews with a savory flavor. Tagine (Moroccan stew). Poultry. Pork. Lamb. Dishes made with red peppers. Tacos. Nachos. Burritos. Cheese. Cheese that is pliable. Asiago. Cheddar. Emmental. Gauda. Hallumi. Specialties from Spain include: Paella. Chili en Carne is a kind of chili made with beef.
The Ideal Glass
The Bordeauxglass is the ideal vessel for a full-bodied red wine. It is higher than other red wine glasses and has a narrower bowl than other red wine glasses. Because of the huge size of the glass, the bouquet has ample room to mature. It smoothes off rough edges, reduces tannins, and helps the wines to attain a sense of harmony and balance. The narrower bowl directs the wine to the back of the mouth, where it may be enjoyed to its fullest.
With a full-bodied red wine, the Bordeauxglass is the ideal vessel. It’s taller and has a narrower bowl than most other red wine glasses. It is possible to see the aroma grow because of the huge glass size. It smoothes off rough edges, reduces tannins, and helps the wines to attain a sense of balance and harmony. The thinner bowl directs the wine to the back of the mouth, where it may be enjoyed to its full potential.
Tempranillo Wine Pairing
Are you looking for dishes to mix with Tempranillo Wine? Look no further. This section contains a collection of recipes that you may make at home without breaking the wallet. In each recipecard, you will find wine matching options that you may use to round up your dining experience and combine with the recipe that you have chosen. The recipes are simple to follow and are ideal for home cooks who wish to broaden their culinary horizons by experimenting with a variety of dishes. For further information, please see this category.
- One supper dish that is packed with umami taste thanks to the mix of umami flavor-bombs in it!
- This warming eggplant meal is best enjoyed with a bottle of red wine to bring out the most in the flavor combination.
- Then you have to try this spicy pork belly dish for a delicious lunch or dinner for your pals at this time of year!
- This show-stopping pork dish is a quick and simple evening dinner.
- With their soft and juicy meat, these quick baked ribs will be a hit with everyone.
- A simple pork meal that can be prepared ahead of time and served with a tasty homemade teriyaki sauce is shown here.
- Skin that is unmistakably crispy, flawlessly golden, and juicy is the hallmark of this crispy pork belly dish.
Filipino-Chinese pork dish is cooked to perfection and bursting with juicy goodness that the whole family will enjoy.
This one-of-a-kind pork supper dish is simple to prepare.
A excellent pulled pork dish is a favorite of many people.
The greatest homemade barbeque sauce goes perfectly with this simple pork dish, which you can make ahead of time and serve on a bun!
It is also a fantastic match with the best red wine available.
In order to prepare a scrumptious and quick lunch, a very adaptable sausage is a wise choice.
If you have a bottle of medium-bodied red wine on hand, this dish is ideal for hectic weeknights.
You can produce the greatest smoked pork ribs in the world at home.
On a hot summer night, nothing beats a rack of expertly smoked barbecue pig ribs.
An unbelievably delicious, juicy, and tender smoked pork rib entrée that will undoubtedly capture the hearts of your guests will be served at your next gathering. This is a fantastic pairing with a medium-bodied red wine as well!
Oswego Hills Vineyard Wines: Tempranillo
Tempranillo, possibly the most well-known of Spain’s indigenous grapes, is a lively, fragrant variety that exhibits spicy, red fruit smells and notes as well as spicy, red fruit qualities. The presence of thick skin results in a rich, deep garnet hue. A translation of the grape’s name is “little early one,” a moniker that refers to the fruit’s proclivity for maturing early. Tempranillo flourishes in short growing seasons, much like Merlot does in the vineyards of Bordeaux and California. The variety is at its finest in topRiojas, where oak aging is used to add complexity and harmony, enhancing the whole experience.
- The newer wines from this region are darker and more powerful, with more dynamic primary fruit notes than the older, more typical examples of the type.
- Riojas, regardless of style, are typically medium-bodied wines with a higher concentration of acidity than tannins.
- There are three different quality levels for these wines, which will be indicated on the label.
- In Portugal, Tempranillo is referred to as Tinta Roriz, and it is used to make wines that are aromatic and nuanced, with good color, body, and backbone, as well as oxidation resistance despite the fact that they contain only modest amounts of acidity.
- It is known as Aragonez in Alentejo, where it is smoother and more liqueur-like than Tinta Roriz is.
- Simple foods such as chicken, hamburger, leg of lamb, and pig loin pair well with older, traditional-style Riojas.
Oswego Hills Tempranillo:
A bright, fragrant variety, Tempranillo is undoubtedly the most well-known of Spain’s native grapes, with spicy, red fruit aromas and flavors that are reminiscent of berries. Rich, deep garnet color is produced by having a rich skin tone. A translation of the grape’s name is “little early one,” a moniker that refers to the fruit’s proclivity for maturing early; Tempranillo flourishes in short growing seasons, much like Merlot does in the vineyards of Bordeaux and California; It is at its finest in topRiojas, where oak aging is used to add complexity and harmony, enhancing the whole experience.
- Recent vintages of wines from this region are darker and more powerful, with more dynamic primary fruit characteristics than earlier vintages.
- In general, Riojas are medium-bodied wines with more acidity than tannins, regardless of the style being produced or consumed.
- A three-tiered quality system will be used for these wines, and each level will be identified on the bottle label.
- Although only moderately acidic, Tempranillo is referred to as Tinta Roriz in Portugal.
- In Portugal’s Douro area, it is the second most regularly planted variety, and it is becoming increasingly popular as a stand-alone variety for making dry red wines.
- When it comes to classic Portuguese dessert wines, such as Vintage Ports, it is one of the most important varieties of grape utilized in their production.
The more recent styles of Rioja and Ribera del Duero pair particularly well with stronger meat dishes, chorizo salami, olives, and matured Spanish cheeses such as Manchego and Idiazabal, as well as with grilled meats and poultry.
- $30.00 per bottle |
- $153.00 per 6-pack |
- $288.00 per case |
- 216 cases manufactured
- $30.00 per bottle |
- $153.00 per 6-pack
The Wine Store in Oswego Hills
A cluster of Tempranillo grapes in its natural state (although not in a traditional bush vine setting) Tempranillois is a red grape variety produced in Spain and Portugal that serves as the foundation of some of the top Spanish wines. Tempranillo, in general, produces red wines with smells of red fruit and leather, strong tannins, moderate to low acidity, and moderate alcohol content, all of which are characteristics of the variety. When it comes to grape varieties, Tempranillo is third on the list for most planted worldwide in 2020, with the bulk of plantings occurring in the Iberian Peninsula.
Spanish producers named it “little early one” from the fact that it ripens sooner than its stablemates, notably Garnacha (Grenache), which is a typical Spanish blending partner. The variety has deep origins in Spain, where its name translates as “little early one.” Tempranillo is the primary grape variety in almost every red wine – and many rosés – produced in the Rioja and Ribera del Duero regions of Spain.
Tempranillo in Rioja
When it comes to Rioja blends, Tempranillo is almost always the dominant grape variety (along with different quantities of Garnacha, Mazuelo (Carignan), and Grenache). In the Ribera del Duero, the variety is referred to as “Tinto Fino,” and, when not mixed with other grapes such as Cabernet Sauvignon, the wines produced here are frequently made entirely of Tempranillo.
Other Spanish regions
As one travels further down the Duero river, the areas of Toro and, a little farther downstream, the Sierra del Vino de Zamora, both include Tempranillo as a key component (and, in some cases, the only component) of their red and rosé wines, respectively. Tempranillo grows well in these warmer areas, resulting in robust wines with full-bodied fruit, high alcohol content, high tannin content, and low acidity. As Ull de Llebre, the variety can also be found in Catalonia (although it is not a variety linked with the powerhouse area of Priorat), and it can be found all the way along the Mediterranean coast, all the way toValencia, as well.
The grape is also found in the Spanish provinces of Navarra and Aragon.
Tempranillo in Portugal
It is frequently grown in the Douro Valley, where it is known by the names Tinta Roriz and Aragonez (the latter referring to the grape’s legendary roots inAragon). It is used to make both table wines and fortified wines, and is particularly well-suited for fortification (Port). But in the case of Portuguese wine, it is considerably more frequently seen in multi-variety blends than it is in single-variety wines.
In spite of the fact that it travels relatively well, Tempranillo has not completely established itself (either in terms of quantity or popularity) anyplace outside of Portugal and Spain in contemporary times. Although the variety was formerly widely planted in Argentina, its numbers have declined there.
Old vine plantings can still be seen in California (where they were known as Valdepeas), and there are a few examples of fresh vine plantings in both California and Oregon, but they are rare. Australia and, to a lesser degree, New Zealand are among the countries that have planted the cultivar.
Wines made from the varietal’s deep-colored red grapes have mild tannins and, in the case of rosé, are often rather deeply-hued pink in color. Tempranillo is a red grape with a thick skin and a high anthocyanin content.
Despite the fact that the grape type is sometimes accused of having a lack of its own distinctive taste profile, the perfume of Tempranillo wines can range from strawberries to blackcurrants to cherries to prune, chocolate, leather, and tobacco, depending on the vineyard’s age and mesoclimate.
Tempranillo is a medium-bodied to full-bodied wine that typically has moderate tannins and moderate to low acidity. Temperate climates (or climates with a significant diurnal temperature variation) such as those found in Rioja and Ribera del Duero create wines that are long-lived, structured, and frequently elegant. With increased temperature, the variety can have a deeper fruit character, with high alcohol content, high tannin content, and low acidity.
Tempranillo and oak
The flavors of oak and Tempranillo complement each other perfectly. Winemakers in Rioja have always used American oak barrels to age their wines, and the taste profile of Tempranillo pairs nicely with the vanilla and coconut flavors offered by new American oak barrels. A little farther west, in Ribera del Duero, the trend is to utilize bigger amounts of French and second-fill oak barrels to enable the Tempranillo’s fruit to come through, with a stronger emphasis on spicy oak characteristics. However, as time has progressed, the two types have become increasingly unified, and the buyer may now obtain complex wines created with an oak regime that combine all of the aforementioned alternatives.
When it comes to Rioja, Tempranillo is frequently used in the blend, with its tannin and flavor profile counterbalancing the plush and fruity Garnacha while filling out the somewhat hollower Mazuelo (which nonetheless provides additional tannin, color, and acidity) and complementing the fragrant Graciano.
This red wine is frequently blended in Rioja, its tannin and flavor profile counterbalancing the plush and fruity Garnacha while filling out the somewhat hollower Mazuelo (which, despite its added tannin, color, and acidity, is still a good match for Graciano) and complementing the perfumed Garnacha.
Tempranillo in the winery
Tempranillo is produced in a number of methods, just as it has become popular around the world due to its widespread distribution. Many winemakers use a combination of traditional and contemporary winemaking processes to create their wines. Similarly, in more traditional regions such as Rioja, where so-called modernists such asRemirez de Ganuza, Benjamin Romero (Contador), or the higher-volumeArtadippioneered small-lot, individual vineyard vinification with aging in French oak barriques and relatively early release, this is contrasted with traditional vinification in a variety of cuves and aging in American oak over a period of years up toGran Reservastage (Via Tond Even the producers noted above, however, are increasingly combining characteristics from their opposing stablemates.
High-profile producers like as Marqués de Cáceres, Baron de Ley, and Beroniahave used parts of both styles.
Indeed, Tempranillo reacts well to a wide range of winemaking techniques, from brief maceration (as in the preparation of Tempranillo rosé) to high extraction, heavy oak, and lengthy maturation in a variety of containers, among other things.
DNA investigations reveal that the grape originated in the regions of Rioja and Navarra, and the lack of clonal diversity across the many sites where it is grown indicates that it has just recently expanded throughout Spain. In fact, there are even rumblings of a reaction among certain wineries outside of the grape’s traditional heartland, in favor of more established but underappreciated local varietals, according to some reports.
Synonyms for Tempranillo
Tempranillo Blanco should not be confused with Tempranillo Blanco, which is not red. It is not a white wine (pressed without or with limited skin contact), but a genetic mutation of the grape Tempranillo found in 1988 on an ancient vine in Murillo de Ro Leza, Rioja, near southeast of Logroo and converted into a red wine (pressed with or without skin contact). Since its introduction in Rioja (or possibly Rioja Baja), Tempranillo Blanco has mostly remained in the region, and it is most commonly found blended with white Rioja, although some producers do create single-varietal examples.
Portugal: Aragonese (also spelled Aragonez), Aragoneza (also spelled Arinto Tinto), Roriz (also spelled Santiago), Tinta (also spelled Tinta de Santiago), Tinta de Santiago (also spelled Santiago).
Food pairings for Tempranillo
- A dish made with roasted red peppers that have been filled with rice and morcilla (blood sausage). Brazilian stew made with pig and beans (feijoada)
- Roasted lamb with redcurrant jelly on the side.