Chapter 19 - Tempranillo

Question 1

Describe Tempranillo

Answer 1

Med-acid, med-tannin
Red and black fruit
range of dry red wine from simple and fruity to ripe and complex
ageworthy tempranillos may be blended with other var.s to increase acid/tannin

Question 2

How is tempranillo often matured?

Answer 2

in small new oak, to soften tannin and contribute to body as well as give oak flavors

Question 3

What areas of Spain are notable for Tempranillo?

Answer 3

Catalunya DO - broad area, high volume, range of qualities.

Rioja DOCa - most famous. moderate climate. Most commonly a blend, with tempranillo dominating.
Blended with garnacha for early drinking, others for aging.

Ribera del Duero DO - v.good and outstanding examples here. mountainous/inland. warm days, cool nights lead to full bodied fresh black fruit flavors

Question 4

Explain Spanish Tempranillo labeling

Answer 4

Joven - young, fruity. no min. age req. often released the year after the vintage

Crianza - must be oak aged. will gain vanilla/smoke/cedar

Reserva - extended aging, both in barrel and bottle. softer tannin and fruit will become cooked/dried and gain tertiary (dry fruit, mushrooms)

Gran Reserva - highest min. age req.s