In Portugal, just west of Spain, Tempranillo is known by two different names, depending on the part of the country in which it’s produced. Tempranillo is called Tinto Roriz in the Douro and Dao regions, and is called Aragonez in Alentejo, in the south. In the Douro region, Tempranillo, under the alias of Tinto Roriz, is one of the five primary grapes used in the blend for most Port production. However, it is now also used to produce many delightful red still wines. The grapes are planted at altitude along the Douro River, protecting the wine's vital acidity, and the hot temperature of the region helps create the fruit’s structure. By contrast, the cold, wet winters of the Dao region, combined with significant diurnal temperature swings, produce Tinto Roriz wines that display delicate red fruit aromas, soft tannins, and high acidity.

Tempranillo came to the United States in the late 19th Century and was called Valdepenas. It was first planted in California's Central Coast region, but in the early 1990s, interest in the variety grew as areas better suited to Tempranillo's ripening needs in California, Oregon, and Washington State. By 1998, southern Oregon's Abecela Winery won first place in the San Francisco International Wine Competition, with a single varietal Tempranillo. From that point on, the popularity of domestic Tempranillo has continued to grow amongst winemakers and consumers alike.

Similarly, in Australia, Tempranillo is enjoying an ever-increasing popularity, where the grape is almost always aged in American Oak. Some of the best examples are found in Barossa Valley, King Valley, McLaren Vale, and Margaret River. Elsewhere in the world, the appreciation of Tempranillo is expanding, and its planting has begun in Argentina, Chile, and Mexico.

Tempranillo is a delightful wine for pairing with a multitude of dishes. Its savory characteristics, moderate acidity, and softer tannins make it a great pairing with mushroom or tomato-based dishes. Of course, it also pairs well with many classic Spanish foods, such as paella and Jamon de Iberico. Bolder, more developed Tempranillo can handle stronger, meatier dishes, such as rack of lamb, porterhouse steak, and other grilled meats. James Beard Award-Winning Chef/Owner of Denver's Rioja restaurant, Jennifer Jasinski, certainly knows her way around Rioja's famed red grape. She likes pairing Tempranillo with the restaurant's Potato and Cheese Pansoti, Roasted Acorn Squash, and Pancetta vinaigrette. Jen says, "The earthiness of the squash works great with medium-bodied reds. Pancetta vinaigrette and red wine gastrique both play well with the wonderful Spanish Tempranillos." [Recipe and photo attached]

You may have enjoyed a glass of Tempranillo without even knowing you are drinking it. But if you have ever had a Spanish or Portuguese red wine, the odds are good that it contained Tempranillo. With its robust and complex savory flavors, versatility, and age-ability, it is no wonder this grape continues to grow in popularity worldwide. Buy some for your collection or bring it to your next dinner party. Tempranillo is sure to capture attention and make any occasion better, no matter its moniker or alias.