Tempranillo, A foodie’s delight

Tempranillo, A foodie’s delight

A black grape with thick skin, Tempranillo hails from the Iberian Peninsula on the south-western coast of Spain and takes its name from the Spanish word temprana, meaning early – a reference to the fact that it ripens earlier than most Spanish red grapes. It grows best at relatively high altitudes, where the cool climate cultivates elegance and acidity. But it can also tolerate warmer temperatures, when the heat produces high sugar content and thick skin, creating the vibrant red hue.

Tempranillo guide to food matching

Thanks to its versatility, #Tempranillo wines are among the easiest to pair with food. For starters, give a nod to its Spanish history and try it with tapas, jamon or patatas con chorizo (potatoes with chorizo sausage and sometimes peppers); or you can give it a go with Mexican food such as tacos, nachos and burritos, or any grilled dishes, even Roast Pork.

Oaked Tempranillo wonderfully complements dishes with tomato-based sauces, lasagne and pizza along with corn-based sides (polenta).

Top local drops

Some of the best local examples of Tempranillo wine hail from Canberra’s own Mt Majura Vineyard , SA’s Barossa Valley and McLaren Vale, and the Hunter Valley in NSW. A collective of local advocates of the variety – called TempraNeo – has sprung up with the aim of raising the profile of the grape among consumers and producers alike.

1. “Spain’s tempranillo-based reds, particularly those from the cooler Rioja and Ribera del Duero regions, inspired our vignerons to try the variety in Australia, including in Canberra. Mount Majura winemaker Frank van de Loo says the variety is well suited to his site, with Canberra having ”high levels of climatic similarity to the leading Spanish regions Rioja and Ribera del Duero”.

“Within days of our first harvest of Tempranillo (in 2003) we knew we were onto something. The ferment smelled so intoxicating, and so different from the other varieties we make. That is precisely how the wine turned out, and while we only make small quantities, it sells very quickly”

#Tempranillo has become Mt Majura Vineyards flagship variety. It is clearly very well suited to the site. Plantings are being expanded and this wine now includes fruit from three separate blocks in the vineyard. The Wine of Provenance trophy at the 2017 Canberra & Region Wine Show is testament to the consistent quality and character of this wine.

Terrific Tempranillos

• Mount Majura 2016, Canberra,Frank van de Loo’s 10th vintage of the variety rises to the top – appealing for its just-ripe cherry and plum varietal flavour, medium-body, elegant structure and attractive spice and pepper notes. A day after the tasting, we paired it deliciously with baked salmon in pastry, which would have been overwhelmed by other tempranillos.
• Quarry Hill 2015, Canberra district,Occupying some of the more elevated land in the Canberra District, Quarry Hill’s climate is well-suited to produce one of the great red grapes of the world, tempranillo. Taking a cue from Spanish joven styles of young & fresh tempranillo, Quarry Hill’s expression is fresh and bright-fruited, but guided in by the chewy skin tannin characteristic of the grape variety. Juicy and strawberry-musk fruit, buoyant and plush, with substantial tannins washing through.
• Running with Bulls 2017, Barossa, South Australia,Shows the Barossa’s ripe, generous fruit flavour and comparatively soft tannins. Aromas of cola, crushed herbs and black cherry with hints of clove and tomato leaf. A silky and savoury palate, showing black cherry and pomegranate with fine liquorice like tannins. Enjoy with five spice duck and shiitake pies or gnocchi with rocket pesto, white beans and sun-dried tomatoes.
• Tar and Roses 2016, Heathcote-Alpine Valleys, Victoria,Dense, dry and full, this Tempranillo is a delectable blend of blueberries, plums and savoury tannin, with hints of charcoal, coconut, star anise, nutmeg and chocolate around the edges. It’s long and elegant, taking you on a more-ish journey right to the end. A wine to enjoy with rare red meat or with ultra-savoury food.
• Gemtree Luna Roja 2016, McLaren Vale,The fullest bodied of the wines, generous and juicy with dominant cherry and plum flavours. Medium weight with soft dusty tannins. Fresh natural acidity leads to a long, vibrant and savoury finish.