Tempranillo (tem-prah-nee-yo) is the classic grape of Spain. The word ‘tempranillo’ loosely translates to ‘the early one’ because it tends to mature earlier that other red varietals and has become the premier grape of Spain’s principal wine-making regions, Rioja and Rivera del Duero.
Although less than 100 miles apart, Rioja and the Ribera del Duero - which translates to ‘Banks of the Duero’, one of Spain’s largest rivers - could not be further apart in winemaking style. Wines of the Rioja region typically blend Tempranillo with up to 25% Grenache (Garnacha) or Cabernet Sauvignon, and their blends and cooperage generally produce very robust, tannic wines with little fruit on the nose or palate.
The Ribera del Duero region has been developing in the last 20 years - a baby as far as wines are concerned. Tempranillos from the Ribera del Duero region are blended with no more than 10% of other varietals, typically Garnacha and more recently, Syrah. The wines of Ribera Del Duero show slightly softer, more refined tannin structures and much more fruit-forward nose and taste overtones, a balance that I much prefer versus the more powerful but harsher Riojas.
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