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TEMPRANILLO
The document outlines the history, characteristics, and winemaking process of the Tempranillo grape, originating from Spain and brought to California in 1905. It details the grape's flavor profile, suitable growing conditions, fermentation requirements, and food pairings, while also mentioning its popularity in various regions. Additionally, it provides a specific product example, Campo Viejo Rioja Tempranillo, along with product details and links for further information.
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TEMPRANILLO
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- 2. Contents Tempranillo – History& Grapes A Label Locations & Maps Wine Making Flavour Characteristics & Food Pairings
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- 4. History • Brought toSpain 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
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- 6. Tempranillo Characteristics Rio Spainin the fall
- 7. GRAPES CHARACTERISTICS Boldflavor; 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 winedesignations are highly controlled by a regulatory committee in Spain called the ConsejoReguladorDOCa Rioja
- 9. WINE MAKING - SpecialRequirements & Its Viticulture • The type of temperature required for Tempranillo fermentation • Soil type • Spacing
- 10. What type oftemprature 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 SOILTYPES FOR TEMPRANILLO VINES SANDY LOAM SOILS CLAY LOAM SOILS
- 12. THE SPACING For therich 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.
- 14. TEMPRANILLO Flavour characteristics Wine characteristics– styles: alcohol, tannins, acidity, body, sweetness Food pairings
- 15. CHARACTERISTICS RUBY RED STRONG FRUIT AROMA & FLAVOURS: berries, plum, tobacco, vanilla, leather & herb.
- 16. ACIDITY: low SUGARCONTENT: 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
- 17. FOOD PARINGS WITHTEMPRANILLO CHORIZO SALAMI OLIVES HAMBURGER ROAST LAMB
- 18. CHEESES WITH TEMPRANILLO ZAMORANOCHEESE BLUE CHEESE CHEDDAR CHEESE GOAT CHEESE
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- 27. CAMPO VIEJO RIOJATEMPRANILLO http://www.lcbo.com/lcbo/product/campo-viejo-rioja-tempranillo/342006#.WAbvoOArLIU $14.95 PRODUCT DETAILS Release Date: September 18, 2014 750 mL bottle Alcohol/Vol 13.0% Made in: Spain By: Pernod Ricard Winemakers Spain S.A. Sugar Content: 5 g/L Sweetness Descriptor: XD - Extra Dry Style: Full-bodied & Smooth Varietal: Tempranillo
- 28. Reference http://wine-tasting-reviews.com/wine-types-varieties-grapes/red-wine- types/red-wine-varieties/79-tempranillo-wine-flavor-aroma-characteristics.html https://en.wikipedia.org/wiki/Tempranillo http://wineguide.virginwines.co.uk/tempranillo/ http://www.bodegasleda.com/wine-from-the-land-of-castilla-leon/?lang=en http://winefolly.com/tutorial/tempranillo-wine/ https://en.wikipedia.org/wiki/Tempranillo http://iv.ucdavis.edu/files/24363.pdf http://www.rosebrookvineyards.com/Tempranillo.pdf
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Editor's Notes
- #8 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
- #9 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
- #16 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]
- #17 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.
- #18 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
- #19 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.
- #28 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.