Tempranillo is Spain's noble red grape, the backbone of its most celebrated wines and one of the great food reds anywhere. Expect savoury, medium to full-bodied bottles built on red cherry, dried fig, leather and tobacco, with moderate acidity and a real affinity for time in oak. It is the grape behind Rioja and Ribera del Duero, and it turns up under a different name in nearly every corner of Iberia.
Rioja and Ribera del Duero, Tempranillo's two heartlands
In Rioja the grape is usually blended with a little Garnacha and Graciano and sold by ageing: Crianza for everyday drinking, then Reserva and Gran Reserva for the longest-lived, most complex wines. The classic style leans on American oak for its sweet vanilla and dill, while modern producers favour tighter French oak and fresher fruit. Head south to Ribera del Duero, where the same grape is called Tinto Fino and gives darker, bolder, more tannic reds, with Dominio de Pingus among its cult names. Browse our full Rioja range or explore all of Spain.
One grape, many names across Spain and Portugal
Tempranillo travels well and changes its name as it goes. It is Tinto Fino or Tinta del Pais in Ribera del Duero, Tinta de Toro in the hot, high vineyards of Toro, where it makes dense, powerful reds, and Cencibel in central Spain. Cross into Portugal and it becomes Tinta Roriz in the Douro, where it strengthens both port and dry reds, and Aragonez in the warm Alentejo. If you enjoy that savoury, oak-framed character, our Portuguese reds are a natural next step, as is the wider world of red wine.
Tempranillo FAQ
What food pairs with Tempranillo?
Lamb is the classic match, from roast leg to chops, as the wine's tannin and savoury fruit love the richness. Manchego, chorizo and other cured Spanish flavours work beautifully too, and a Reserva is happy alongside roast beef or aged cheese.
What does Tempranillo taste like?
Think red cherry and dried fig with leather, tobacco and a savoury, earthy edge. Oak ageing adds vanilla, coconut or baking spice depending on the barrel, and the moderate acidity keeps it fresh at the table.
Should I drink it young or cellar it?
A Crianza or a young Ribera del Duero is lovely now. A good Reserva or Gran Reserva from Rioja can improve for a decade or more, so it pays to keep a few bottles back.