What Pairs Well With Tinta Roriz Dessert Wine

Tempranillo Food Pairing: 16 Best Matches

in the month of April of 2004 This entry was filed under:Winemaking The first thing that comes to mind when you think of Sherry is something that maybe old Aunt Mabel used to like doing. The term “fortified wine” is considered to be a posh moniker for the spirit. Sherry is gaining new admirers today, so put those images to one side. Because sherry is best eaten as an aperitif before a meal, it has been claimed to work as an appetizer before a meal, stimulating one’s appetite. To be quite honest, I believe that the delay in eating while you enjoy the sherry is the primary cause of your increased hunger rather than the alcohol.

Sherry is typically manufactured from the Palomino grape, which is a kind of white grape (yep same as the horse).

You may also use other types of grapes, such as Perdo Ximenz and Muscat.

Wine expert Tim Vandergrift describes aguardiente as “Spanish rocket fuel” since it is aged in oak barrels and enhanced with aguardiente, a Spanish liqueur.

  • When sherry is finished, the alcohol percentage ranges from 15 to 22 percent, depending on the finishing procedure used.
  • Kits from Sherry’s Hennessy sherry kits are prepared in the same way as other dessert wines, in 11.5 litre kits (which contains 30 of the little 375 ml bottles).
  • Because sherry kits begin with a specific gravity of 1.100, they are significantly more concentrated than a standard wine kit.
  • Being more specific gravity indicates that there is more possibility for alcohol production.
  • The following are the three most important suggestions for creating Sherry: Mix it up a bunch More than that Turn the knobs all the way to the left.
  • In the directions, you’ll note that sugar feeding is necessary, and that this is done partially during the fermentation process, which leads in greater alcohol levels this time around.
  • By including or excluding the F-pack, you can get your desired results.
  • By adding alcohol to the Sherry, you may make it more potent and drinkable for longer.

Adding Brandy is controversial; some believe it overpowers the Sherry, while others adore their brandy-fortified Sherry (or vice versa). Everclear or another grain alcohol is recommended by purists who insist on keeping the Sherry flavour.

Foods that pair well with Tempranillo

  • There’s roast lamb, grilled lamb, smoked lamb, lamb burgers, you get the idea
  • 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 dishes such as roasts and stews, rather than lighter dishes. 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.
  • The tannins, acidity, and body are all in the middle of the road on the palate.
  • 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


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?

Tempranillo is frequently referred to as a neutral wine. In my opinion, this does not do the grape justice. Tempranillo is a more adaptable grape variety that displays itself differently in different climes. When Tempranillo is young, it might be compared to a young Chianti grape variety. A Tempranillo from Ribera del Duero can be likened to a Zinfandel in terms of flavor and aroma. Riojas that have been aged can be likened to high-quality Barolo.

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.

Styles of Port and Their Pairings

Port is the most well-known name in the world of fortified dessert wines. Born in the Douro River Valley in northwest Portugal, Port was created in the 18th century by the British, who experimented with fortifying still red wines with brandy in order to make them more stable for the long journey across the Bay of Biscay and up the coast of France to England. Port is produced today in the Douro Valley. Today, you may purchase Port wine in a variety of different varieties, including ruby, tawny, white, and rosé, to suit your preferences.

The sweetness in the wine is derived from the brandy that is added during fermentation.

Traditional Port Grapes

The majority of the region’s Port production is based on the combined synergy of Portugal’s indigenous red grapes, which include Touriga Nacional, Touriga Franca, Tinta Roriz (also known as Tempranillo), Tinta Barroca, and Tinto Co, among others.

Spirits Used To Fortify PortWhen visiting the IVDP (Instituto dos Vinhos do Douro e Porto) we learned that the brandy used in Port winemaking is a neutral (flavorless) grape spirit sourced primarily from Portugal, Spain and France.

Ruby Ports have a straightforward, fruity, and young taste, and they are often the least costly of the Port wines available on the market. Ruby Ports are typically matured in huge oak barrels for an average of two years before being bottled, and they are ready to drink as soon as they are opened.

  • Ruby red is the color of the dress. Exceptional flavor mix of juicy red and black berry tastes, with hints of plums and dates, and a surprising level of concentration and depth. Ruby Port has a fresh, young appearance and provides a mouthwatering sweetness with a hint of tannin. Servicing Recommendations: Ruby Port is meant to be drank young and promises to dazzle with bright and fresh primary fruit on both the aroma and the taste. When it comes to the vintages used to make this specific kind of Port, it is probable that just a few years of wood aging have taken place before it is made available. Serve mildly cold (between 55 and 65 degrees Fahrenheit). When you touch the bottle, it should be chilly to the touch. If you store your Ruby Port in the refrigerator, it will last for several weeks after you open it.
Ruby Port Pairing

Ruby Ports are reminiscent of a pair of traditional desserts: sour cherry pie and chocolate ganache truffles, thanks to their fresh-faced nature, raspberry and black cherry tastes, rich textures, and somewhat sweeter style. Combining a glass of Ruby Port with a smelly blue cheese will result in a fantastic yin and yang mix of sweet and salty aromas that will leave your taste buds tingling.

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  • “Aha” Graham’s Six Grapes Reserve Port and Bourbon Chocolate Chip Pie are the perfect pairing.

Late-Bottled Vintage (LBV) Port

LBV Port, as the name indicates, is created from a single-vintage Ruby Port and can be aged in barrels for up to six years before being bottled and distributed.

  • Colors: purple and ruby red LBVs have a sweet flavor profile, mild acidity, and firmer tannins than other varieties. Drink it slowly and enjoy the flavors of black currants, cherries, chocolate, and jammy influences that will captivate your taste buds with every sip. In this recipe, flavors of dried fruit (especially prunes and raisins) are combined with an earthy/leather element, which leads to floral themes before concluding on an almond and walnut backdrop. Serving Suggestions: As soon as you open the bottle, LBV is ready to be savored immediately. Serve gently cooled (aim for temperatures between 55 and 65 degrees Fahrenheit). If kept refrigerated, LBV Ports will last for a few weeks after being opened
  • Otherwise, they will expire.
LBV Port Pairing

You’re almost certain to come face to face with Queijo da Serra, a colorful, tangy, mild cheese produced in the Serra de Estrela (“Star Mountain Range”) region of Portugal if you spend a day living like the locals. The combination of sheep’s milk, the coagulating characteristics of the spiky purple Cardoon flower, and sea salt is the pinnacle of a regional paring (local foods with local wines). The savory flavors of aged Parmesan and the original Stilton scream out for the unctuous, sweet notes of a genuine LBV, which is what a conventional LBV provides.

LBV is also available to assist you.

German chocolate cake, handmade chocolate sauce, molten chocolate lava cake, chocolate bread pudding, and other desserts of the same ilk have all claimed a significant amount of time in the spotlight at LBV.

  • “Aha” The following are the recommended pairings: Taylor Fladgate Late-Bottled Vintage Port 2010, Flourless Chocolate Cake, and Fresh Raspberry Sauce.

Vintage Port

Known as “Vintage Port,” this high-end port is prepared from top-quality grapes that are only available in a single vintage. When it comes to this highly sought-after delight, quality can be quite expensive, with bottles ranging in price from a reasonable $30 to well over $200, depending on the manufacturer and the vintage.

  • A color palette that ranges from dark purple to ruby red (there’s a motif here)
  • Taste: Full-bodied, semi-sweet to noticeably sweet with concentrated blackberry, ripe raspberry, and ripe cherry flavors, along with warm pumpkin pie spice notes, chocolate notes, and coffee, as well as fig and smokey undertones
  • Serving Suggestions: Vintage Ports are Ruby Ports that have been aged in bottles. These wines have short maturation periods (18-36 months) before bottling and do not undergo any fining or filtering during their production. As a result, you can anticipate these delectable fortified wine divas to build significant sediment throughout the course of their lives, making decanting a necessity for the majority of bottles. Serve at “cellar temperature” (about 65 degrees Fahrenheit).

It is estimated that around three out of every ten years will be certified as a “vintage” Port year, which occurs only when harvest circumstances are very favorable. Vintage Port is best consumed when it is young (15–30 years of age), although young Vintage Port (up to 5 years of age) may also provide an outstanding drinking experience. Vintage Port is best sipped when it is old (15–30 years of age).

  • Vintages to look out for include: 2011, 2009, 2007, 2003, 2000, 1997, 1994, 1985, 1983, 1980, 1977, 1970, and others. See an archived vintage listhere.
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Vintage Port Pairing

When it comes to Vintage Port, one of its most appealing characteristics is that the high-strung, abrasive tannins of youth will soften and mellow with age (.a long time: imagine decades). Fortunately, these older bottles have retained their full-bodied character and vary from sweet to semi-sweet in terms of residual sugar, while exhibiting lower levels of intrinsic acidity than their younger counterparts. The buttery and tangy aspects that distinguish a traditional Vintage Port match, as well as the insane odor of Stilton blue cheese, are the distinguishing traits of this classic pairing.

However, you can easily substitute Roquefort, Cashel Blue, the famous French Bleu d’Auvergne, or Gorgonzola to marry the rich, silky textures of a Vintage Port with the bold, snappy stench of odiferous blue cheese to achieve the same results.

With its reputation for being a classic sipping wine, Vintage Port is a perfect pairing for small dishes that include ingredients such as blue cheese and dark chocolate as well as figs and walnuts (which add their own tannic tango to the mix).

  • Combination of Churchill’s Vintage Port 2003 with Royal Blue Stilton Cheese from Long Clawson Dairy is a “aha” moment.

Tawny Port

The flavors of Tawny Ports are more complex and concentrated than those of their Ruby Port counterparts (after all, they’ve had to age in wood for a minimum of seven years before they can be consumed). Tanned Ports feature rich, silky lines that complement the delicious oxidized taste profiles of age-designated bottles. Tawny Ports are more restrained, occasionally somber, and sometimes sweet.

  • A pale, brownish-golden tint (due to oxidized age)
  • A “tawny” color (due to the aging process)
  • Flavor:This wine has a nutty, caramelized character that often delivers buttered toffee and smoky vanilla themes in tandem with blackberry, ripe cherry, and crème brûlée alongside dried orange, sweet figs, and mocha notes, with some age-designated bottles displaying the unmistakable aromas of spiced candied pecans or sticky toffee pudding (a classic English dish)
  • Aroma:This wine has a nutty, caramelized character that often Serving Suggestions: Most Tawny Ports have an age indication on the label: 10, 20, 30, or more years. This shows the average year of the grapes in the bottle, rather than the vintage year of the fruit harvest, and is shown on the label. Tawnies don’t produce sediment, therefore they may usually be skipped over the decanter. As a result of the natural oxidation, they can easily last for a month after being opened (store in fridge). Serve at a cold temperature (about 55-60°F).
Tawny Port Pairing

Tawny Ports, with their sweet to semi-sweet character, nutty overtones, dried apricots, and spiced toffee aromatics, are a perfect accompaniment for a variety of nutty treats, such as almonds, walnuts, and hazelnuts. For example, pecan pie, almond biscotti, Portuguese salted almond cake, and caramel wrapped cheesecake are all locally inspired desserts to try. Also outstanding at bringing out the finest in baked goods such as German Chocolate Cake, cinnamon-crusted apple pie, crème brûlée, and even coconut cream pie, this wine can compliment the fluffy, full-throttle tastes of coconut cream pie.

  • Tanned Ports, with their sweet to semisweet character, nutty undertones, dried apricots, and spiced toffee aromatics, are a perfect accompaniment for a variety of nutty treats, such as almonds, walnuts, and cashew nuts. For example, pecan pie, almond biscotti, Portuguese salted almond cake, and caramel wrapped cheesecake are all locally inspired desserts to consider. German Chocolate Cake, cinnamon-crusted apple pie, crème brûlée, and even fluffy, full-throttle tastes of coconut cream pie are enhanced by this wine’s ability to bring out the finest in the flavors of these desserts. Tawnies are totally capable of collaborating with the savory side of smoked cheddar, Pecorino, and aged Manchego (yum! ), while also handling all sorts of sugar themes with ease and wonderful resolve.

White Port

White Port, which is often made from a “field mix” of local white grapes such as Códega, Malvasia Fina, Esgana Co, Gouveio, Rabigato, and Verdelho, shines as a pleasant fortified wine with an alcohol content of 18-20 percent and a high acidity.

  • Color:golden, amber, and occasionally with pinkish undertones
  • Port’s distinctive nutty, raisin, and spice flavors will be prominent in this glass, as will the citrus and stone fruit notes that carried over from the bottle. Characterized by honeyed notes, the texture is silky and silky smooth, and it is most typically prepared in a dry to off-dry (and occasionally sweet) style. Serving Suggestions: Do not decant. As soon as the bottle is opened, the white port is ready to be poured. Serve gently cold (preferably 45-50 degrees Fahrenheit).
White Port Pairing

White Port is frequently served cold and on its own in a white wine or classic port glass, where it serves as a willing aperitif to those who ask for it. This cocktail may be spiced up with equal parts Port and tonic water and a wedge of lemon, but it is as as popular on its own. It is frequently served as an aperitif with the Douro’s famous big blanched and slightly salted almonds, but White Port is a diverse paring partner. White Ports that are drier in style go well with a variety of foods, including smoked salmon, shellfish, and sushi.

A sweeter flavor of White Port may be more your style.

  • “Aha” Serving Suggestions: Churchill’s Dry White Port with Smoked Salmon Crostini

See How Port is Made

An introduction to the production of Port wine with photographs taken in the Douro Valley region. Port Wine 101: What You Need to Know

Tinta Roriz – is polyonymous black grape variety from Douro.

Tinta Roriz grapes are often blue black in color and have a pronounced bloom, which distinguishes them from other varieties. The pulp that is generated is not colored, but it is soft and juicy, and it has a distinct flavor all of its own. The grapes are not all similar and have a thick skin and a somewhat flat form, indicating that they are not hybrids. They are arranged in huge, open clusters. Astringency, vigor, and aggression are all characteristics of the wine made from the Tinta Roriz grape that are enhanced by the presence of high tannin levels.

When the wine is allowed to mature in barrels, the scent becomes even more complex and complex.

With unique flavors of vanilla, coconut, tobacco, and spices, the aged wine has a smoother and more velvety influence on the palate than the younger wine. It has a low sugar level and a flavor profile that is often considered neutral.

Food pairings with Tinta Roriz wine

In general, the Tinta Roriz grapes are a blue black color with a prominent bloom, and they have a firm texture. Despite the fact that the pulp is uncolored, it is soft and juicy, and it has a distinct flavor all of its own. In this variety, the grapes differ in size and form from one another. The skins are rather thick, and the fruit is slightly flat. They are grouped together in wide, open areas. Astringency, vigor, and aggression are all characteristics of the wine made from the Tinta Roriz grape that are distinguished by their high tannin content.

After being aged in barrels, its scent becomes more more complex and layered in complexity.

As a result of its low sugar level and generally neutral flavor character, it is a good choice for baking.

Tinta Roriz (Aragonez) – Touriga Wine Information

Tinta Roriz and Touriga mixes are available. In southern Portugal, Tinta Roriz (Aragonez)– Touriga is a Portuguese mix that has been responsible for some of the more vibrant, current red-wine types that have evolved in the last decade. To clarify the nomenclature used here, “Aragonez” is the name given to the Tempranillogrape variety in Alentejo, but it is also known by the namesArinto Tinto,Tinta de Santiago, andTinta Aragoneza in southern Portugal, andTinta Roriz in northern Portugal, among others.

  1. In the Douro and Daowine areas of northern Portugal, three of the most important grape types are Tinta Roriz, Touriga Nacional, and Touriga Franca.
  2. Further south, where Tinta Roriz has long been known as Aragonez and the Tourigas are newcomers, the varieties are used solely in dry table wines, with the exception of the Tourigas, which are used in sweet table wines.
  3. On top of that, the Touriga Franca, which is a little lighter and more aromatic than the Cabernet Sauvignon, adds layers of vivid fruit notes and sweet spice.
  4. Blends that are similar include: Port Red Blend and Portuguese Red Blend.
  • Beef Wellington, lamb tagine with spiced orange and thyme, and cornish pasties are among the dishes on the menu.

The Red Grapes of Portugal

Learn about the Portuguese grape varietals Castelo, Touriga Nacional, Tinta Roriz, or Tempranillo, Baga, Trincadeira, and Padeiro, as well as the places where they are grown and harvested! It is native to Northern Portugal, where it is considered to be one of the world’s finest red grape varieties. Even though it is an important grape in the creation of Port, it is also utilized in the production of conventional red table wines. Its grapes have thick skins, which results in wines with deep color and tannins that are both rich and complex.

  • The wines include flavors of blueberries, violets, and plums on the scent and taste, as well as a hint of mint and damp slate on the finish.
  • In the following section, we’ll look at the grape Castelo, which is widely planted across Portugal and does well in hotter climes, particularly in sandy soils.
  • A medium-bodied wine with moderate tannins and moderate acidity would result from this combination of ingredients.
  • Touriga Franca is the most important red grape variety grown in the Douro area of Portugal.
  • It is well-known for its innate resistance to pests and diseases, which makes it a valuable resource for grape growers.
  • Wines from Touriga Franca are medium-bodied, with medium-high tannins and medium-high acidity, and they are made from a variety of grapes.
  • Served with beef stew, grilled or roasted red meat, or game, this wine is a great match.

Given that it is a tiny, thick-skinned grape that ripens late in the growing season, it thrives in vineyards that receive plenty of sunlight.

Baga wines are medium- to full-bodied, with a high concentration of tannins and acidity.

Because of the tannins and acidity in these wines, they will age well.

Tinta Roriz, which is also known as “Aragonês” in Portugal, is another grape that is used in the making of port wine as well as in the production of still, unfortified wines.

It is possible to detect notes of cherries, dried figs, cedarwood, tobacco, and dill in the wines made from this grape.

It is commonly grown in Portugal, where it is known as “Tina Amarel” in the Douro area.

Wines from Trincadeira have a deep color and a lively acidity that complement one other.

Expect aromas and tastes of blackberries, raspberries, black plums, and pepper to be present in this winery’s offerings.

The final grape on our list is Padeiro, which is also known as “Tinta Co” in Portuguese.

Padeiro wines are deep in color and have a complex aroma that includes dark cherries, spice, florals, smoked meat, and leather on the nose.

City Vino’s weekly wine tasting on Saturday, October 10th, 2020 from noon to 4 p.m., will include Portuguese wines created from the grapes indicated above. These wines will pair well with lighter meats that have been seasoned with dry herbs. Come along with us as we discover red Portugal.

5 Everyday Foods That Go Well With Port Wine

Learn about the Portuguese grape varietals Castelo, Touriga Nacional, Tinta Roriz, or Tempranillo, Baga, Trincadeira, and Padeiro, as well as the places where they are grown and produced. It is native to Northern Portugal, where it is considered one of the world’s best red grapes. While it is a crucial grape in the manufacture of Port, it is also utilized in the production of normal red table wines in small quantities. These wines have a deep hue and a high level of tannin due to the thick skins of the grapes.

  1. Typical aromas and flavors of blueberries, violets, and plums are found on the nose and palate, as well as a touch of mint and damp slate.
  2. In the following section, we’ll look at the grape Castelo, which is widely planted across Portugal and does well in hotter climes, especially in sandy soils.
  3. A medium-bodied wine with moderate tannins and moderate acidity would result from this combination of elements.
  4. To be specific, Touriga Franca is the most important red grape grown in the Douro area of Portugal.
  5. Grapevines are renowned for their innate resilience to pests and diseases, which makes them a valuable resource for grape growers.
  6. Generally, wines from Touriga Franca are medium-bodied and have medium-high tannins and acidity.
  7. Blackberries, pomegranate, graphite, rose petals, and pink peppercorns are some of the flavors that could be described for these wines.

Portugal’s Bairrada, Beiras, and Do areas are well-known for its Baga grape.

It is a robust plant that requires vineyard labor in order to maintain the quantity of foliage under management.

Blackberries, black currants, dried cherries, black plums, chocolate, tar, tobacco, and a hint of coffee are among the aromas and tastes that may be found in these wines.

This wine should be served with fatty, roasted foods such as roast pig or braised short ribs because of the high tannin content of the wine.

This grape is also known by its Spanish name, “Tempranillo,” which means “Tempranillo grape.” Tinta Roriz wines have a medium-full body, medium-high tannins, and medium-high acidity, with a medium-high level of tannins and acidity.

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Wines like this go well with steaks, burgers, roasted leg of lamb, and other tomato-based foods.

However, because it is susceptible to rot and disease, it grows best in locations that are hot and dry with little rainfall, such as Alentejo and the Tejo region of northern Portugal.

Because of its gentler tannins, this grape is preferred above the other varieties in Portugal.

Because of the reduced tannin content, these wines would be a good match for soft cheeses, charcuterie, pig, veal, and fowl.

When grown on the vine, the grape produces little yield and matures to sugar levels that are lower than those of other Portuguese grapes, resulting in lower alcohol levels than those of other Portuguese grapes.

Wine with more red berries and cherries on the taste, as opposed to a bouquet.

These wines will match well with lighter meats that have been seasoned with fresh herbs. Take a journey with us to discover the vibrant crimson of Portugal!

What is Port Wine?

Port, which is most frequently associated with dessert wines, is a fortified wine produced solely in the Douro Valley in northern Portugal and is known for its sweetness. While there are around 100 types of grapes that have been approved for use in the production of Port wine, only Tinta Barroca, Tinta Co, Tinta Roriz, Touriga Francesa, and Touriga Nacional are routinely utilized in the production of the beverage.

Styles of Port Wine

There are a variety of Port wine varieties available, including Tawny, Ruby, Late Bottled Vintage, and Vintage, each with its own distinct mix of flavors and textures to offer. The following non-specialty dishes are excellent pairings for port wine if you are a lover of the style and want to enjoy your bottle with a meal. Listed below are a few common meals to take into consideration.

Foods that Pair Well With Port Wine

1.Cheese Wine and cheese is a traditional food-drink combo, but substituting a bottle of Port for your bottle of red may improve the experience significantly. A conventional party plate will be transformed by the contrasting flavors of salty cheese and a sweeter tasting Port, which will provide a new mix of tongue pleasant sensations. 2.Chocolate CakeA traditional combination of dessert and dessert wine, Port and chocolate cake are a delicious way to round off any dinner or celebration. The delicate balance of the rich fruity tastes of Port and the sweetness of Chocolate cake creates a wonderful combination that can be appreciated by almost everyone.

  1. When preparing meals such as chicken with a Port and mushroom sauce, a wonderful combination of flavors may be discovered, with the richness of the Port wine diminishing to produce the right sweet and savory combination.
  2. Pour a splash of Port wine on top of your sorbet before serving it to guests to add a little depth to a basic and straightforward dessert.
  3. 5.Pickles and Olives (optional) If you’re looking for a quick and easy appetizer, consider assembling a mixed dish of several varieties of stuffed olives and pickles to accompany a small glass of port.
  4. Whatever your cooking needs are, whether it’s a complicated dinner or a simple dish, port wine is a versatile ingredient that can also serve as a delicious companion to appetizers and sweets.
  5. MGreenwood was used under the terms of the Creative Commons License.

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Tempranillo is the most widely planted red grape type in the Spanish region of Rioja. Wines with wonderful flavors of cherry, leather, and vanilla are produced as a result of this process. It is a versatile wine that goes well with a wide variety of foods, particularly lamb and pig recipes. The numerous types of Tempranillo, as well as the ideal food combinations for each style, will be discussed in further detail in this wine guide. Published on the 25th of March, 2021 Most people are familiar with Tempranillo since it is the primary grape grown in the Spanish wine region Rioja.

Tinta Roriz or Aragonês are the names given to this grape variety in the wine regions of Portugal (Douro, Do, and Alentejo), which are the most notable wine areas for this grape variety outside of Spain.

Does it appear to be complicated? Don’t be concerned. This wine guide will assist you in understanding the general features of Tempranillo, as well as the many types of the grape and the best food combinations for the grape.

About Tempranillo wine

Tempranillo is a prominent dark grape type that produces savoury, fruity wines with a high level of acidity. Medium- to full-bodied Tempranillo wines are often well-structured. Savory notes of leather, herbs and tobacco combine with juicy flavors of cherry, plum, and blackberries to create a mouthwatering blend of flavors. When Tempranillo is kept in oak barrels, as is frequently the case when it is cultivated in Rioja, it develops notes of vanilla and spices, which are characteristic of the region.

If you enjoy the distinctive flavors of oak aging, look for a Tempranillo that has been matured for many months in oak barrels before release.

As a matter of fact, it is the fourth most widely grown grape variety in the planet.

The most well-known Tempranillo styles may be found in Spain’s Rioja and Ribera del Duero regions, as well as Portugal’s Douro region.

Tempranillo from Spain

The most well-known type is Tempranillo, which comes from the Rioja area in Spain. The wine is frequently matured in American oak barrels, which imparts the distinctive vanilla flavors. This kind of Rioja is referred to as “Traditional” Rioja. More and more winemakers are beginning to utilize less American oak in their production of wines that have a less pronounced vanilla flavor, which is a good thing. In Rioja wines made from Tempranillo, the vanilla flavor might obscure the varietal’s characteristic scents.

A peppery profile characterizes this new “modern” style, which is both more elegant and more sophisticated.

  • This is the youngest kind of wine, fresh and fruity with little or no oak. The tannins are mild, and many people compare it toBeaujolais Nouveau in terms of flavor and aroma. Crianzanrequires at least one year of maturation in oak. This type is often matured in used oak barrels, which reduces the intensity of the wood and vanilla scents. Reservas are aged for a minimum of three years, with at least one of those years being spent in oak barrels. Gran Reserva is prepared from only the greatest vintages and is stored for at least 2 years in oak barrels and 3 years in the bottle before being released. It has more distinct vanilla and wood scents, but retains the wonderful fruit flavors. This design is luxurious and well-suited to the aging process.

The grape is also grown in many other places of Spain, however under a different name most of the time. Tinto fino, often known as Tinto del pas, is a kind of wine produced in the Ribera del Duero. Tinto de toro I Toro is the name given to it in Toro, whereas Ull de llebre is the name given to it in Catalonia. The same grape type is known by several different names!

Tinta Roriz / Aragonês from Portugal

Portugal is also home to a large number of Tempranillo vines, which are known there as Tinta Roriz or Aragonês. In Portugal, the wine style is more peppery, with fewer or no vanilla scents present. Tinta Roriz is one of the grape varietals that is used to make the world-famousPort wine from Portugal, among other things. It is cultivated in the northern Portuguese provinces of Douro and Do. The vine produces full-bodied red wines with strong tannins, high acidity, freshness, and good structure, as well as typical scents of cherry, berries, pepper, and other spices, among other characteristics.

The Aragonês grape is planted in the Alentejo area, which has a warm environment. It produces dark, full-bodied, fruity red wines with a superb acidity, as well as white wines.

Tempranillo outside of Spain and Portugal

Tempranillo is a grape variety that is produced in areas other than Spain and Portugal. Argentina, Mexico, the United States, Australia, and New Zealand are just a handful of the nations that cultivate Tempranillo. Although the styles differ, several wine locations replicate the renowned Rioja style, which is characterized by vanilla notes, but there are numerous youthful and light Tempranillo wines from the New World.

About Tempranillo food pairing

Tempranillo is a versatile grape type that goes nicely with a wide range of cuisines and dishes of diverse styles. When combined with its refreshing acidity and luscious fruit flavors, this wine is a fantastic food wine to serve with a variety of dishes. In order to properly pair Tempranillo with cuisine, it is necessary to take into consideration the wine’s qualities, which are as follows:

  • It has a medium to full body, thus it should not be paired with light or delicate foods. It should be served with foods that are similarly “heavy.” Acidity is medium to high
  • Hence, it should be served with fatty dishes. Acid is effective at cutting down fat, making it an excellent combination with fatty meats such as lamb and hog. Tempranillo is also a fantastic pairing with tomato-based foods. Aromas of herbs and savoury flavors- the wine will mix nicely with fragrant foods that include herbs.

When serving Tempranillo, the ideal temperature is from 14-17°C (57-63°F).

Tempranillo with Lamb

Tempranillo islamb is a traditional food accompaniment for a variety of dishes. Lamb dishes include roasted lamb, grilled lamb, lamb chops, lamb burgers, and more. Basically, everything that contains lamb will taste great when paired with Tempranillo! Lamb recipes are frequently seasoned with a variety of herbs, such as rosemary, thyme, and oregano. Those savory smells of the wine will go wonderfully with the herbal flavors of these plants. Tinta Roriz from Portugal is traditionally served with lamb, but a well-aged strong Tempranillo can also pair well with any lamb meal you can think of.

Tempranillo with Pork

Tempranillo islamb is a traditional meal pairing wine. Lamb chops, lamb burgers, roasted lamb, grilled lamb. Tempranillo pairs well with almost any dish that contains lamb. A variety of herbs, such as rosemary, thyme, and oregano, are frequently used in lamb recipes. The savory flavors of the wine will be enhanced by the addition of these herbs. Tinta Roriz from Portugal is traditionally served with lamb, but a well-aged strong Tempranillo would also pair well with any lamb meal you can think up.

Tempranillo with Meat

Tempranillo is a versatile wine that pairs well with virtually every variety of meat. Strong aged Tempranillo wines such as Reserva or Gran Reserva, as well as Portugal’s Tinta Roriz, are ideal pairings for grilled smoky meats over a grill. Try it with grilled meats or burgers on the grill! Tempranillo is also a fantastic choice for hearty meat stews, especially if they include herbs and/or tomato as ingredients.

Tempranillo with TapasAppetizers

When it comes to pairing with meat, Tempranillo is a fantastic choice. Smoky meats are best paired with a bold mature Tempranillo wine like the Reserva or Gran Reserva, or with a Portuguese Tinta Roriz wine. Experiment by serving it with barbecued meat or burgers. If you’re making a rich beef stew, tempranillo is a fantastic choice, especially if it includes herbs and/or tomatoes.

Tempranillo with PastaPizza

When it comes to tomato-based foods, such as pasta and pizza with tomato sauce, tempranillo is an excellent choice.

Food combinations for common Tempranillo, like as Crianza from Rioja, include lasagna, spaghetti arrabiata, and several types of pizza, among other things.

Tempranillo with spicy foods

With a hint of spice, Tempranillo is one of the few robust red wines that can be enjoyed with a variety of foods. It goes particularly well with curries, burritos, and chili con carne that contain tomatoes. Young Riojawines are also a good match for Indian cuisine, particularly mild curries. Tips! Tempranillo pairs well with meals that are fairly spicy. If the meal is overly spicy, the wine will taste dry and tannic, and the wine will not pair well with it.

Tempranillo cheese pairing

When it comes to matching cheese with Tempranillo, Manchego is the go-to option. Hen of the Manchega breed, it is a Spanish cheese created from the milk of their sheep. Tempranillo also works nicely with other sheep cheeses, including as Pecorino, Idiazabal, and Roncal, which are all produced in Spain. Tips! You can learn more about how to pair wine and cheese in our Wine and Cheese Pairing Guide. Take pleasure in your wine and cuisine!

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The tannins in the wine are perfectly balanced with the blackberry flavors.

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Tempranillo – Wikipedia

Tempranillo in VialaVermorel
Color of berry skin Noir
Species Vitis vinifera
Also called Cencibel, Tinta Roriz (more)
Origin Spain
Original pedigree Benedicto×Albillo
Pedigree parent 1 Benedicto
Pedigree parent 2 Albillo
Notable regions Rioja, SpainRibera del Duero, Spain (more)
Notable wines Vega SiciliaBodegas López de Heredia
Hazards Rot
VIVCnumber 12350

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History and mutation

For a long time, it was believed that the Tempranillo grape was connected to the Pinot noir vine. In accordance with mythology, Cistercian monks deposited Pinot noir cuttings at monasteries along their pilgrimage route from Santiago de Compostela to Santiago de Chile. Ampelographic investigations, on the other hand, have revealed that there is no genetic link between the cultivars. Beginning with the arrival of the Phoenician colonists in the southern regions, the Spanish began cultivatingVitis vinifera, the common progenitor of practically all vines still in existence today.

A 66-metre mosaic of Bacchus, the Roman god of wine, discovered in 1972 atBaos de Valdearados, demonstrates the region’s long history of winemaking.

It is possible that this grape variety was introduced to the Western Hemisphere by the Spanish Conquistadors in the 17th century, as certain Criolla varieties in Argentina have a closer genetic relationship to Tempranillo than to a small handful of other European varieties against which the Criolla varieties were tested.

  1. However, despite its apparent fragility, Tempranillo was widely cultivated during the twentieth century and, after much trial and error, has become well recognized around the world.
  2. It wasn’t until much later, in the 1980s, that Tempranillo wine production in California began to develop, thanks to the construction of suitable mountainous vineyard locations.
  3. Tempranillo began having a revival in wine production in the 1990s, mostly in Spain and Portugal.
  4. One outcome of this has been an increase in the popularity of Tempranillovarietalwines, particularly in the better-suited, colder Spanish areas like as the Ribera del Duero, Navarra, and Penedès, among others (DO).

Beginning in the 1990s, farmers in Australia and South Africa began to establish major Tempranillo vineyards.


Tempranillo is a dark grape with a thick peel that is grown in Spain. It grows best at relatively high altitudes, although it can also withstand a much warmer temperature if grown in the right conditions. Oz Clarke, a wine specialist, has the following to say about the cultivation of Tempranillo in different climates: If you want the elegance and acidity of Tempranillo, you need to grow it in a cold environment. However, heat is required in order to get high sugar levels and thick skins that provide a vivid hue.

  1. The average July temperature in the Ribera del Duero is roughly 21.4 degrees Celsius (70.5 degrees Fahrenheit), while temperatures in the lower valley can reach as high as 40 degrees Celsius (104 degrees Fahrenheit) during the middle of the day.
  2. The Tempranillo grape is one of the few varieties of grape that can adapt to and grow in continental Mediterranean conditions, such as those found here.
  3. The grape produces dense, cylindrical bunches of spherical, deep blue-black fruit with a colorless pulp that are compact and cylindrical in shape.
  4. When the Tempranillo root achieves maturity, it has an easy time absorbing potassium, which allows pH values of 3.6 in the pulp and 4.3 in the skin to be achieved.
  5. There are no herbaceous characteristics to be seen on the skin.
  6. The swelling has a negative impact on the quality of the wine because it alters the color of the liquid.


This is a Tempranillo varietal wine in a glass, with its characteristically strong purple coloration. Tempranillo wines are ruby red in color, with aromas and flavors that include berries, plums, tobacco, vanilla, leather, and herbs, among other fruits and vegetables. Tempranillo is a variety that is rarely bottled as a single varietal, despite the fact that it can account for as much as 90 percent of a mix. The fact that it has a low acidity and sugar content makes it ideal for blending with grapes like as Grenache (known as Garnachain in Spain), Carignan (known as Mazuelain in Spain), Graciano, Merlot, and Cabernet Sauvignon.

Tempranillo is the primary grape variety used in traditional Rioja mixes, and it accounts for 90-100 percent of the grapes used in Ribera del Duero wines.

Syrah is made from a combination of Tempranillo, Grenache, and Shiraz, which are all grown in Australia. In Portugal, where it is known as Tinta Roriz, it is an important crop in the manufacture of various Port wines and is also grown in other parts of Europe.


With 201,051 hectares (496,810 acres) planted in 2015, Tempranillo is Spain’s most planted red grape variety and accounts for 42 percent of the country’s red grape plantings, second only to the white grape variety Airén in terms of percentage of red grape plantings. Tempranillo is a grape variety that originated in northern Spain and is now extensively grown as far south as Andalusia. The two most important growing locations for Tempranillo are Rioja, which is located in north central Spain, and Ribera del Duero, which is located a bit farther south.

A variety of regional synonyms for Tempranillo may be found in different parts of Spain: “Cencibel” and “Tinto Fino” are both used in many places, and it is known as “Tinta del Pas” in the Ribera del Duero and surrounding area, “Tinta de Toro” in Toro, and “Ull de llebre” in Catalonia.


This kind of grape is used in the production of wine in two regions of Portugal: the middle Alentejo and the Douro. When grown in the Alentejo Central region, it is known as Aragonez and is used in red table wine mixes of varied quality, however when grown in the Douro region, it is known as Tinta Roriz and is mostly used in blends to produce port wine.

New World production

At the Red Willow Vineyard in Washington state, the first planting of Tempranillo was made in 1993. Tempranillo was introduced to California in the early 1900s under the name Valdepeas, and it was first planted in the Central Valley at the turn of the twentieth century. Because the temperature of the Central Valley was not conducive to the growth of the grape, it was utilized as a blending grape for jug wine. Since then, it has been increasingly popular in California, notably in the Napa and Monterey wine regions.

A popular grape in Texas, Tempranillo has evolved to be known as the state’s hallmark grape as a result of its popularity.

Tempranillo appears to thrive in their climate, which is hot during the day in the summer and chilly overnight in the winter.

The Spanish varietal Tempranillo has also been introduced into Thailand by a few wine producers.

It was the Red Willow Vineyard in the Yakima Valley AVA that planted the first commercial planting of Tempranillo grapes in Washington state in 1993, and it was one of the varietals pioneered in the state by Red Willow Vineyard.


Label depicting both Tempranillo and Ull de Llebre, a synonym for Tempranillo that is popular in Catalonia. In certain parts of the world, Tempranillo is known by several names. Among these are Albillo Negro, Aldepenas, Aragon, Aragones, Aragonez, Aragonez 51, Aragonez da Ferra, Aragonez de Elvas, Araxa, Arganda, Arinto Tinto, Cencibel, Cencibera, Chinchillana, Chinchillano, Chinchilyano, Cupani and others. Other names include: Albillo Negro The varieties De Por Aca, Escobera, Garnacho Fono, Grenache de Logrono, Jacibera, Jacibiera, Jacivera, Juan Garcia, Negra de Mesa, Negretto, and Negretto are among the most widely planted in Spain.

Tempranilla, Tempranillo de la Rioja, Tempranillo de Perralta, Tempranillo de Rioja, Tempranillo de Rioza, Tempranillo Rioja, Tempranillo Rioja, Tempranillo Rioja, Tempranillo Rioja, Tempranillo Rioja, Tempranillo Rioja, Tempranillo Rioja, Tempranillo Rioja, Tempranillo Rioja, Temp Vina del Toro (Tinto Aragones), Vina del Toro (Tinto Corriente), Vina del Toro (Tinto del Toro), Vina del Toro (Tinto del Toro), Vina del Toro (Tinto del Toro), Vina del Toro (Tinto del Toro), Vina del Toro (Tinto Fino), Vina del Toro (Tinto

See also

  • Port wine grape varieties
  • The International Grape Genome Program
  • International varieties
  • A list of Portuguese grape types
  • The Phoenicians and wine
  • Reál Sangria
  • And more.


  1. ^abcdef Manuel and Dennis are two people that have a lot in common (25 June 2001). “Tempranillo”. Supermarketguru.com. It was originally published on April 25, 2009, and it is available at: D, Gamero E, Garrido M, Ramrez R, Moreno D, Delgado J, Valdés E, Barriga C, Rodrigues A.B and Paredes S.D. (2012). “Urinary 6-sulfatoxymelatonin and overall antioxidant capacity increase following the consumption of grape juice cv. Tempranillo stabilized with HHP,” the researchers found. FoodFunction3 (pages 34-39): doi:
  2. AbWineSpirits Education Trust”Wine and Spirits: Understanding Wine Quality”pgs 6-9, Second Revised Edition (2012), London, ISBN9781905819157
  3. BbWineSpirits Education Trust”Wine and Spirits: Understanding Wine Quality”pgs 6-9, Second Revised Edition (2012), London, ISBN9781905819157
  4. CbWineSpirits Education Trust”Wine and Spirits: Understanding Wine Quality”pgs 6-9 Bill Nesto and Nesto, Bill (December 2004). “Tempranillo is a superb indigenous grape varietal from Spain.” The Beverage Industry in Massachusetts. The original version of this article was published on June 13, 2011. retrieved on April 16, 2012
  5. “La Tempranillo is the protagonist.” Federación Espaola de Asociaciones de Enólogos (Spanish Federation of Enologist Associations). The original version of this article was published on January 23, 2012. retrieved on April 16, 2012
  6. Manuel Morales is the author of this work (1 January 2012). “Criminals attack the Roman mosaic with chisel.” El Pais is a newspaper published in Spain (English edition). Ediciones El Pais, Madrid (Spain). The original version of this article was published on July 23, 2019. The following article was retrieved on May 12, 2012: Martinez, Liliana
  7. Cavagnaro, Pablo
  8. Masuelli, Ricardo
  9. Rodrguez, José (15 December 2003). According to the authors, “morphological data and AFLP markers were used to assess the genetic diversity of several grapevine (Vitis vinifera L.) types in Argentina.” The Electronic Journal of Biotechnology6 is a journal that publishes articles about biotechnology (3). • Theron, Charl, et al., eds., vol. 6, issue 3, full text (ISSN 0717-3458)
  10. (July 2006). “Does Tempranillo have the potential to become the next superstar of the new wine world?” Wynboer. The original version of this article was archived on September 27, 2007. 30 September 2008
  11. Retrieved 30 September 2008
  12. Sidney Perkins (29 May 2004). “The Vineyard on a Global Scale. Is technology up to the challenge of a rising climate? “. Science News, vol. 165, no. 22, pp. 347–349. Clarke, Oz., et al., doi: 10.2307/4015089.JSTOR4015089
  13. (2001). p. 272 of the Encyclopedia of Grapes, published by Harcourt Books under the ISBN 978-0-15-100714-1
  14. Johnson, Hugh
  15. Robinson, Jancis (2005). The Wine Atlas of the World. p. 191, ISBN 978-1-84000-332-1
  16. Robinson, Jancis, ed., Mitchell Beazley Publishing, p. 191, ISBN 978-1-84000-332-1
  17. (2006). The Oxford Companion to Wine (third edition), Oxford University Press, p.576 (ISBN 978-0-19-860990-2)
  18. “Wine Grapes of California:Tempranillo,” The Oxford Companion to Wine (third edition), Oxford University Press, p.576 (ISBN 978-0-19-860990-2)
  19. “Wine Grapes of California:Tempranillo,” The Oxford Companion to Wine (third edition), Oxford University Press, p.576 ( (PDF). p. 151
  20. Hernández, Manuel Ruiz (1999). “Variedad Tempranillo” (Tempranillo Varietal). University of California at Davis (in Spanish). www.arrakis.com
  21. AbRobinson, Jancis, ed. (2006).The Oxford Companion to Wine(third ed.). Oxford University Press. pp.691–2.ISBN978-0-19-860990-2
  22. AbMayson, Richard (2006).The Oxford Companion to Wine(third ed.). Oxford University Press. pp.691–2.ISBN978-0-19-860990-2
  23. AbRobinson (2004). The Port of Porto and the Douro River. p. 95, ISBN 978-1-84000-943-9
  24. Dupuy, Jessica (15 April 2010), “Texas Wine of the Month: Inwood Estates “Cornelious” Tempranillo, 2007,” Texas Wine of the Month, Inwood Estates “Cornelious” Tempranillo, 2007. Texas Monthly is a publication that publishes articles on a variety of topics. Emmis Publishing, Dallas, Texas, archived from the original on 2019-02-03, accessed on April 18, 2012
  25. The following articles are available: “Deep in the Heart Exploring Austin’s Growing Grape Scene,” Imbibe Magazine, Portland, OR (July–August 2011), archived from the original on 26 May 2012, retrieved on 18 April 2012, and “Abacela – Homepage.” Yvonne Lorkin is a woman who works in the fashion industry (2 May 2012). “Wine: Toiling in the shadows of the Vale.” The Times of the Bay of Plenty. APN Holdings is based in Tauranga, New Zealand. The original version of this article was published on March 24, 2017. Cassandra Bianco, Cassandra Bianco, Cassandra Bianco (18 November 2011). A new publication, “Tempranillos al Mundo unveils the best wines of 2011,” has been published. Federación Espaola de Asociaciones de Enólogos (Spanish Federation of Enologist Associations). The original version of this article was published on July 29, 2012. Retrieved on April 16, 2012
  26. P. Gregutt, “Washington Wines and Wineries: The Essential Guide,” pages 17-38, 61-75, 107-109
  27. “Washington Wines and Wineries: The Essential Guide,” pages 17-38, 61-75, 107-109 The University of California Press published a book in 2007 with the ISBN 0-520-24869-4. The authors are Erika Maul, Reinhard Töpfer, and Rudolf Eibach (2007). “Vitis International Variety Catalogue” is an abbreviation for “Vitis International Variety Catalogue.” Geilweilerhof Institute for Grapevine Breeding is located near Siebeldingen, Germany (IRZ). Retrieved on May 17, 2012

External links

  • Bibliography of the VIVC
  • Grape varietals – Tempranillo
  • Tempranillo, Spain’s Noble Grape

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