The jewel in the crown of Spanish winemaking: what makes Tempranillo wine so unique

Every year on the second Thursday in November, wine connoisseurs, sommeliers and gourmets around the world celebrate International Tempranillo Day. In 2026, this date falls on 12 November. The celebration was launched in 2011 on the initiative of the Association of Tempranillo Producers and Connoisseurs (TAPAS) to draw attention to one of the finest red grape varieties of the Iberian Peninsula.

The name of the variety derives from the Spanish word temprano, meaning ‘early’. The grape earned this name due to its biological characteristic of ripening several weeks earlier than most other traditional red varieties in Spain.

The origins, geography and art of oak ageing

The history of Tempranillo stretches back over two thousand years: it is believed that the vine was first brought to what is now Spain by the Phoenicians. Today, this variety forms the backbone of Spain’s renowned wine-producing regions — first and foremost Rioja (Rioja) and Ribera del Duero, and is also successfully cultivated in Portugal (under the names Tinta Roriz or Aragonês), Argentina, Australia and the USA.

The hallmark of classic Tempranillo is its exceptional ability to age in oak barrels. Depending on the length of ageing, Spanish wines are divided into four categories:

• Joven: young, fresh and vibrant wines with minimal or no oak ageing, bursting with aromas of ripe strawberries, cherries and red plums.
• Crianza: wines aged for at least two years (including at least one year in oak barrels), where soft notes of vanilla and coconut are added to the fruity profile.
• Reserva: aged for at least three years, with a complex, balanced bouquet featuring notes of dried fruit, spices and fine oak.
• Gran Reserva: wines from the finest vintages, aged for at least five years, characterised by velvety tannins and deep notes of leather, tobacco, cocoa and figs.

Culinary versatility and serving guidelines

Thanks to its moderate acidity and harmonious tannins, Tempranillo is considered one of the most food-friendly wines in the world. Sommeliers recommend serving it at a temperature of 16–18 °C, whilst aged wines in the Reserva and Gran Reserva categories should be decanted for 30–60 minutes beforehand to allow the aromas to fully develop.

Young wines pair beautifully with traditional Spanish tapas, pizza, pasta and poultry dishes. Aged wines with a rich body, on the other hand, are the perfect accompaniment to roast lamb, beef steaks, jamón and mature sheep’s-milk cheeses such as Manchego.

Read more news on GreenPost.