![[ed. note: Work has been so ridiculous so I haven’t been posting much. Recipes for this month ARE coming, I swear!]
Tempranillo is Spain’s most noble red varietal. Its name comes from the Spanish temprano, meaning ‘early’ since it is known to be an early ripener. The Tempranillo grape prefers a slightly cooler climate and grows very well in the northern area of Spain, which is where it remained until the 17th-century.
After hundreds of years in Spain, the Tempranillo grape made its way to America, possibly by seeds, with the Spanish Conquistadors in the 17th Century. The Spanish Tempranillo has long been grafted onto other rootstock and is today grown in Chile, Mexico and Argentina.
For many years it was suspected that Tempranillo was genetically related to Pinot Noir, but studies revealed it was not. It has often been bottled under the name ‘Valdepenas’ in North America as well.
Tempranillo is a thick-skinned black grape that can produce full-bodied red wines when aged in oak barrels and lighter, early-consumption reds when aged for a lesser period of time.
Aroma: Gorgeous aromas of black pepper, coconut, vanilla and coffee beans.
Palate: This full-bodied wine is loaded with flavors of dark cherries, herbs and currants. Nice tannins and structure with a velvety finish.
Foods: Spectacular with braised chicken legs, chorizo stuffed Portobello mushrooms and fajitas!](http://27.media.tumblr.com/tumblr_lh1op2wbsY1qzkz6lo1_250.jpg)
[ed. note: Work has been so ridiculous so I haven’t been posting much. Recipes for this month ARE coming, I swear!]
Tempranillo is Spain’s most noble red varietal. Its name comes from the Spanish temprano, meaning ‘early’ since it is known to be an early ripener. The Tempranillo grape prefers a slightly cooler climate and grows very well in the northern area of Spain, which is where it remained until the 17th-century.
After hundreds of years in Spain, the Tempranillo grape made its way to America, possibly by seeds, with the Spanish Conquistadors in the 17th Century. The Spanish Tempranillo has long been grafted onto other rootstock and is today grown in Chile, Mexico and Argentina.
For many years it was suspected that Tempranillo was genetically related to Pinot Noir, but studies revealed it was not. It has often been bottled under the name ‘Valdepenas’ in North America as well.
Tempranillo is a thick-skinned black grape that can produce full-bodied red wines when aged in oak barrels and lighter, early-consumption reds when aged for a lesser period of time.
Aroma: Gorgeous aromas of black pepper, coconut, vanilla and coffee beans.
Palate: This full-bodied wine is loaded with flavors of dark cherries, herbs and currants. Nice tannins and structure with a velvety finish.
Foods: Spectacular with braised chicken legs, chorizo stuffed Portobello mushrooms and fajitas!
