Tempranillo, the top red grape from Spain, is best known as the main component in red Rioja—which is often called the Bordeaux of Spain.

Food & Wine
October 17, 2011

In Rioja, Tempranillo contributes earthy cherry flavors and firm structure. It is also used in almost every other region of Spain, and generally produces medium-bodied, firm reds suitable for meat dishes of all kinds, particularly lamb. 

Earthy, Medium-Bodied Tempranillo

Braised Chicken Legs with Green Olives

Top Bottles

  • Ramón Bilbao Rioja Mirto (Spain)
  • Pesquera Ribera del Duero (Spain)
  • Montecillo Rioja Crianza (Spain)

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