Tempranillo
tem-prah-NEE-yoh · Vitis vinifera ‘Tempranillo’
Also answers to: Tinto Fino, Tinta del País, Tinta Roriz. From temprano — “early.” It ripens before the rest of the vineyard wakes up.
/ What it tastes like /
Cherry and plum up front, then the stuff that makes it interesting — leather, tobacco, cedar, dried fig. Spain built Rioja on this grape. Texas versions tend to run a little dustier and more sun-baked, which suits it.
/ Why it works in Texas /
It ripens early — fruit comes in before late summer can cook it. Thick skins shrug off the sun. Most of the best fruit grows on the High Plains around Lubbock at 3,000-plus feet, where hot days and cool nights keep the acid alive. The catch: it also buds early, and a late spring frost up there can take the whole crop.
/ What to eat with it /
Brisket. This is not a coincidence — smoke, fat, and char are exactly what Tempranillo wants. Also lamb, anything off a grill, and Manchego if you’re staying in for cheese night.
/ From our visits /