Chapter 19 - Tempranillo

Question 1

Key characteristics of Tempranillo

Answer 1

• Most prized black grape from Spain for most famous red wines
• Versatile grape, from fruity, inexpensive to complex and age-worthy
• Age-worthy wines are often blended with other grapes

Question 2

Flavour of Tempranillo

Answer 2

• Medium acidity, medium tannin levels

- Red fruit flavour (strawberry, red cherry), black-fruit flavours (blackberry, black plum)

Question 3

Production of Tempranillo

Answer 3

• Matured in small new-oak barrels
• Secondary flavours (vanilla, smoke, cedar), softening tannins and contributing to its body
• Tertiary flavours in outstanding Tempranillos (mushroom, leather, dried fruit)

Question 4

Production locations

Answer 4

• Catalunya DO: high volume of simple, fruity, light-bodied wines
• Rioja DOC: blended with Garnacha for early drinking and other grape varieties for long-term ageing
• Ribera del Dueto DO: Outstanding wines. Very full-bodied with fresh black-fruit flavours

Question 5

Labeling temrs in Spain

Answer 5

• Terms that are generally applicable in Spain (regions may have stricter laws)
• Joven: No minimum aging, released in the year following the vintage. Primary fruit flavours
• Crianza: Must be aged in oak prior to release. Seconary flavours of vanilla, smoke, cedar
• Reserva: Must age for extended period in oak and bottle. Adding tertiary notes
• Gran Reserva: highest minimum ageing requirements, most pronounced flavours
• Only wines with sufficient flavour intensity, acidity, tannin are suitable for long-term ageing. Don’t put a low-quality wine through ageing