• What is it-
o History + PicturE
o Grape Characteristics
• Wine making-
o Special requirements
o Viticulture
• Flavour characteristics-
o Wine characteristics – styles: alcohol, tannins, acidity, body, sweetness
o Food pairings
• Wines made from the grape – where is it grown-
o Maps – where does it grow best
o Best wines - producers
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4. History
• Brought to Spain by the Phoenician people
• Origin is Spain has been in Spain since 800
bc
• Derives from the Spanish word temprano
which means “ early” because it ripens
earlier than most Spanish red grapes
• Wine making in Spain goes back 2000 years
• Brought to California in 1905 by Frederic
Bioletti
• Austraillia and Africa started plantations in
the 1990s
• also known as Ull de Llebre, Cencibel, and
Tinta del Pais in Spain, Aragonez or Tinta
Roriz in Portugal
Wine gods in north-central spain,
Archeologist discovered in 1972
7. GRAPES CHARACTERISTICS
Bold flavor; low viscosity
Thin skin compared to other
black grapes like Cabernet
Sauvignon
Likes to grow in cool to hot
climate can stand cold and high
altitudes
often aged in oak for extended
periods of time
Similar to Pinot Nior
8. GRAPES CHARACTERISTICS
Spanish wine designations are highly controlled by a regulatory
committee in Spain called the ConsejoReguladorDOCa Rioja
9. WINE MAKING -
Special Requirements & Its Viticulture
• The type of temperature required for
Tempranillo fermentation
• Soil type
• Spacing
10. What type of temprature is required
for Tempranillo to fermentate?
Cool Fermentation:
Temperatures is required
(27C) since Tempranillo
grapes tend to be low both in
overall acidity and in sugar.
And in this process,
Tempranillo taste can be not
only moderate, but also long
lived.
11. TWO DIFFERENT SOIL TYPES FOR
TEMPRANILLO VINES
SANDY LOAM SOILS CLAY LOAM SOILS
12. THE SPACING
For the rich soils, the vine spacing
should be about 8 to 10 feet down
the vine row.
However, for poor soils, spacing
can be reduced to 8 feet.
13. WINE MAKING PROCESS:
Fermentated in stainless steel tanks for 10-
12 days with temperature of 27.C
Transferred to french oak barrels where it
remains 13-14 months.
The wine is racked (filterred) to another
barrel for 5-6 months to encourage proper
ripening and organoleptic evolution.
16. ACIDITY: low
SUGAR CONTENT: Low
TANNINS: medium to strong, dry
BODY: medium-full
Amounts of alcohol/vol: 13%-15%
Often making up as much as 90%
of a blend
CHARACTERISTICS
FRUIT: cherry, plum and tomato
OTHER: leather, tobacco, vanilla, and clove
OAK: Yes. Commonly 12-18 mo. in American or French Oak
TANNIN: Medium (+)
ACIDITY: Medium (-)
Similar to pinot nior
FRUIT: cherry, plum and tomato
OTHER: leather, tobacco, vanilla, and clove
OAK: Yes. Commonly 12-18 mo. in American or French Oak
TANNIN: Medium (+)
ACIDITY: Medium (-)
Similar to pinot nior
https://en.wikipedia.org/wiki/Tempranillo
Often making up as much as 90% of a blend, Tempranillo is less frequently bottled as a single varietal. Being low in both acidity and sugar content, it is most commonly blended with Grenache (known as Garnacha in Spain), Carignan (known as Mazuela in Spain), Graciano, Merlot andCabernet Sauvignon. Blending the grape with Carignan makes a brighter and more acidic wine.[1]
Tempranillo is the major component of the typical Rioja blends and constitutes 90-100% of Ribera del Duero wines.[1] In Australia, Tempranillo is blended with Grenache and Shiraz, also known as Syrah. In Portugal, where it is known as Tinta Roriz, it is a major grape in the production of some Port wines.[16]
https://www.winerist.com/blog/entry/cheers-to-tempranillo-day
Blending the grape with Carignan makes a brighter and more acidic wine.
Tempranillo is the major component of the typical Rioja blends and constitutes 90-100% of Ribera del Duero wines.[
In Australia, Tempranillo is blended with Grenache and Shiraz, also known as Syrah.
In Portugal, where it is known as Tinta Roriz, it is a major grape in the production of some Port wines.
Tempranillo is characterized by strong fruit flavours and aromas. The flavour of Tempranillo is essentially savoury rather than sweet. The characteristic smell has hints of leather berries, plum, tobacco, herb, and vanilla when aged in oak. Deep colour, weak acidity, medium to strong tannins, and moderate amounts of alcohol. Tempranillo grapes are frequently blended with other grapes, but the flavour and colour can be better when Tempranillo is bottled as a varietal wine. Tempranillo is generally aged for many years in oak barrels before serving, the most traditional Riojan Bodegas age it around 10 years before offering its vintage to the public.
http://wine-tasting-reviews.com/wine-types-varieties-grapes/red-wine-types/red-wine-varieties/79-tempranillo-wine-flavor-aroma-characteristics.html
Tempranillo Food Pairing
Tempranillo pairs with all kinds of food because it’s savory. The regional Spanish cuisine includes roasted vegetables and cured meats like the lusty Jamón Iberico de Bellota. And it’s true, Tempranillo pairs very well with the local cuisine but it works well with all kinds of cuisine.
Lasagna, Pizza and dishes with tomato-based sauces
Grits, Polenta and dishes with corn as a major ingredient
Mexican food such as tacos, nachos, burritos and chile rellenos
http://wine-tasting-reviews.com/wine-types-varieties-grapes/red-wine-types/red-wine-varieties/79-tempranillo-wine-flavor-aroma-characteristics.html
Cheese pairing
Tempranillo is a versatile wine but it pairs especially well with tangy sheep’s milk cheeses. A classic combination is Rioja that has spent some time in oak enjoyed with a Manchego cheese.
Medium ruby in colour with a hint of garnet; the aromas entice you with notes of juicy red berry fruits, leather, vanilla and cloves; on the palate it is extra dry, medium-bodied and ripe with flavours of raspberry, cherry, vanilla and sweet spices.