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Acid |
Medium to Medium + |
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Body |
Medium + to Full |
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Tannin |
Medium to Medium + |
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Sweetness |
Dry |
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Alcohol |
Medium to High |
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| Food |
Style |
Pairing Characteristics |
| Beef or Pork Tenderloin |
Roasted |
The roasted flavors of the pork works with the toast and tannin in the wine. |
| Lamb |
Most cooking styles |
The spicy sweetness of lamb matches the fruit in the wine. Use mint as a bridge.
|
| Ahi or Salmon |
Most cooking styles |
The fullness of flavor and slightly higher fat levels of the fish work well with the acidity and earthiness of the wine. |
| Mushrooms |
Alone, In sauce, or in dish. |
The earthiness of the mushrooms bridges to same in the Tempranillos. |
| Herbs |
i.e. Dill, Rosemary, Basil, |
Herbs are a great bridge to the herbacous qualities of the wine. |
| Chicken |
Almost all cooking styles |
The higher acidity in wine and fat levels in the cooking style temper each in the other leaving the flavors more vibrant and sensation on the palate more enjoyable. |
| Duck or Goose |
Roasted |
The higher acidity in wine and fat levels in the cooking style temper each in the other leaving the flavors more vibrant and sensation on the palate more enjoyable. |
| Mexican Food, meat or bean based |
Somewhat
Spicy, Red salsa style |
The acidity and fruit in the wine will work with most Mexican foods, but be careful that the food isn't overly spicy or it will overpower the wine. |
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Fruit: The fruit tends toward red; Cherries, Raspberry, Strawberry, plum with some warmer region versions showing blackberries and black cherry.Non-Fruit: Prone to earthiness, herbs (often Dill), butter, spice, tobacco, vanilla, leather, coffee and tea.
Region(s):Clarksburg, Lodi, Paso Robles, San Luis Obispo, Sierra Foothills, Sonoma and Yolo .
Other Notes: There are two schools of people when it comes to describing Tempranillo; those that think it is similar to Pinot Noir and those that will tell you it is similar to Cabernet Sauvignon. What we have found in our tastings is that it is somewhere between the two. It tends to the red fruit and lighter tannins and great earthiness of a Pinot with less acidity. It can have the bold fruit and darker colors of a Cabernet, but with less tannin and more earthiness. To read more see our feature article: Tempranillo |
