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.

By Food & Wine
Updated June 16, 2017
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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

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