What to Pair Tempranillo With
Tempranillo is Spain’s noble red grape variety that produces some of the world’s most celebrated wines, particularly in Rioja and Ribera del Duero. Known for its full-bodied character, balanced tannins, and complex flavor profile, Tempranillo pairs beautifully with a wide range of dishes while showcasing its distinctive Spanish heritage.
Understanding Tempranillo’s Flavor Profile
Tempranillo wines typically feature:
- Medium to full body with well-structured tannins that provide excellent food pairing versatility
- Rich fruit flavors including blackberry, plum, cherry, and strawberry
- Earthy undertones with notes of leather, tobacco, and spice
- Oak influences when aged, adding vanilla, cedar, and smoky notes
- Balanced acidity that complements rich, flavorful dishes
Classic Food Pairings for Tempranillo
Spanish Cuisine
Traditional Tapas are natural companions for Tempranillo:
- The wine’s moderate tannins complement chorizo and jamón ibérico perfectly
- Rich fruit flavors enhance the smokiness of Spanish charcuterie
- Balanced acidity cuts through the richness of aged Manchego cheese
Paella works excellently with Tempranillo:
- The wine’s earthiness complements saffron and seafood paella
- Full body stands up to meat and chicken paella preparations
- Spanish heritage creates an authentic regional pairing
Red Meat and Game
Grilled Lamb pairs beautifully with Tempranillo:
- The wine’s tannins complement the richness of lamb
- Earthy notes enhance herb-crusted preparations
- Full body matches the intensity of grilled meat
Beef Dishes work excellently:
- Ribeye steak with Tempranillo is a classic combination
- The wine’s structure supports rich beef stews
- Oak-aged Tempranillo complements barbecued beef
Cheese Pairings
Spanish Cheeses are ideal companions:
- Aged Manchego with its nutty complexity
- Cabrales blue cheese for bold flavor combinations
- Murcia al Vino for regional authenticity
International Cheeses also work well:
- Aged Cheddar complements the wine’s fruit character
- Gouda’s caramel notes pair with oak-aged Tempranillo
- Pecorino Romano adds saltiness that enhances the wine’s fruit
International Cuisine Matches
Mediterranean Flavors
Italian Dishes complement Tempranillo beautifully:
- Osso buco with its rich, braised flavors
- Lasagna with meat sauce and aged cheeses
- Grilled eggplant and peppers with herbs
Mexican Preparations
Authentic Mexican Cuisine works excellently:
- Mole poblano with its complex spice blend
- Carnitas and slow-cooked pork dishes
- Grilled beef tacos with smoky chipotle
Middle Eastern Flavors
Spiced Meat Dishes pair wonderfully:
- Moroccan tagines with lamb and dried fruits
- Turkish köfte with herbs and spices
- Lebanese kibbeh with bulgur and meat
Specific Dish Recommendations
Cochinillo Asado
- Perfect match: Traditional Spanish roast suckling pig
- Tempranillo’s full body complements the rich, crispy skin while balancing the tender meat
Cordero al Chilindron
- Excellent pairing: Lamb stewed with peppers and tomatoes
- The wine’s earthy notes enhance the pepper flavors while supporting the lamb’s richness
Fabada Asturiana
- Ideal combination: Spanish white bean stew with chorizo
- Tempranillo’s structure stands up to the hearty beans while complementing the smoky sausage
Grilled Portobello Mushrooms
- Great match: Meaty mushrooms with garlic and herbs
- The wine’s earthy undertones echo the mushroom’s umami while herbs enhance both components
Tips for Successful Pairing
- Consider the style: Young Tempranillo pairs with lighter dishes, while aged Rioja works with richer preparations
- Match intensity: Full-bodied Tempranillo requires equally robust dishes
- Embrace Spanish tradition: When in doubt, pair with Spanish cuisine for authentic combinations
- Temperature matters: Serve at 16-18°C (60-65°F) for optimal flavor expression
Conclusion
Tempranillo is an exceptionally food-friendly wine that excels with rich, flavorful dishes. Its combination of full body, balanced tannins, and complex fruit and earthy notes makes it particularly suited to Spanish cuisine, grilled meats, and hearty preparations. The key is to match the wine’s intensity while allowing both the food and wine to showcase their distinctive characteristics.