California Wine Magazine PresentsTempranillo

About the Wine

About the Pairing

Acid
Medium to Medium +
Body
Medium + to Full
Tannin
Medium to Medium +
Sweetness
Dry
Alcohol
Medium to High
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.

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