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Written by Master Sommelier Evan Goldstein

Like many of you, when I'm asked which is my favorite wine, I usually reply in one of two ways: it's like your kids – it depends on the day; or, as long as it's balanced, varietally correct, and true to its specificity of place, I'm happy. But ultimately I suppose I'm more of a Pinot Noir guy and—a Tempranillo guy. I love Pinot Noir because of its seductive charm, intoxicating complexity, and amazing peacock's tail of flavor (when it's at its best). But Tempranillo I rate equally high because of its incredible food-friendliness, range of styles, and unique character.

The most important red grape of Spain, Tempranillo (WSET pronunciation here) has rich red to black fruit, signature balsamico flavors, and an ability to age gracefully. Like Tuscany's Sangiovese, which it resembles in some ways, Tempranillo is wonderful on its own and in blends. The name Tempranillo is derived from the Spanish word temprano, meaning “early,” a reference to the grape’s ability to ripen early relative to many other grapes grown in southern Europe. It varies from easy-drinking to age-worthy and serious and is made according to so many classifications (in Spain at least) that the wine lover has a wide range of age and flavor profiles to choose from. And there’s so much buzz in the Golden State, it even has its own associate organization: TAPAS - Tempranillo Advocates Producers and Amigos Society. Finally, as most all noteworthy grapes do, Tempranillo Day is celebrated on the second Thursday in November every year!

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Total Vineyard/Winegrape Plantings in California
929 Acres

Bearing and Non-bearing Acreage in California

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Total Vineyard/Winegrape Plantings in California
376 Hectares

Bearing and Non-bearing Acreage in California

(Year end 2021)

Signature Styles & Characteristics

Although any grape can be interpreted in innovative and at times, outlying styles, the below chart/graphic represents the preponderance of what you will find California winemakers producing.

Dryness/Residual Sugar

Still: 100 percent on a scale from Dry to of Dryness/Residual Sugar.
Acid (potential)

Still: 85 percent on a scale from Low to High of Acid (potential).
Alcohol (potential)

Still: 100 percent on a scale from Low to High of Alcohol (potential).
Body (weight on palate)

Still: 100 percent on a scale from Light to Full of Body (weight on palate).
Texture

Still: 100 percent on a scale from Gritty and Astringent to Round and Smooth of Texture.
Tannin

Still: 100 percent on a scale from Low to High of Tannin.

Aromas/Flavors

Fruit

Cherry (red, black, or sour, both fresh and dried), strawberry, raspberry, black raspberry, blackberry, red/black plum, red/black currant, cherry tomato, fig (black)
Herbal/Vegetable

Tomato leaf, sundried tomato, black olive, leafy greens (chard, mustard, etc.), dill, marjoram, mint, oregano, thyme, laurel/bay leaf, patchouli, tobacco leaf, fennel/anise/licorice, tea leaf, pepper/peppercorn, pimento/pimentón
Floral

Rose, chamomile, dried floral (potpourri), violet
Earth

Dust, truffle, mushroom, terracotta, mineral, forest floor
Wood

Cinnamon, vanilla, pepper, cacao, masala/curry, grain, coffee, mocha, nut, clove, dark chocolate, cocoa, caramel, smoke, sandalwood, paprika
Other

Leather, balsamic