*** My review and rating from http://www.nakedwines.com
“Was pretty skeptical of Tempranillo in the USA. Love the wines of Rioja and Toro. But figured that the winemaker would “pump up the volume” (like Americans are wont to do) on the wine and lose the typicity.
Instead, my wife and I both enjoyed it tremendously. Medium bodied, bright red fruit (imo a bit fruitier than the typical Spanish tempranillo but that’s just fine) and pretty classic tobacco aromas. Very smooth tannins too.
Lovely wine enjoyed with portobello mushroom ‘steaks.'”
- If it’s red and it’s from Spain, chances are that it’s made from Tempranillo grapes.
- If it’s red and it’s from the Rioja, Ribero del Duero or Toro regions of Spain, it’s either 100% or mostly Tempranillo.
- In Portugal, Tempranillo is called Tinta Roriz. It’s one of the primary reds of Portugal and one of three primary reds blended in Port
- Tempranillo makes wines that are bright ruby (NOT dark purple/black), medium-weight and fairly fruity with high acidity. I think they taste similar to Chianti wines (which are made with Sangiovese grapes). However, I’d say that Chiantis tend to have a bit more tannins and have more of a cherry fruit flavors.