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

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)

Recipe Pairings

More Expert Wine Advice

Features and Columns