Wine holidays are a thing, and the second Thursday of November is International Tempranillo Day. If you’re not experienced with Tempranillo, don’t worry. Read on to learn more about the celebration, the wine, and mouthwatering food pairing suggestions.
Tempranillo Day Explained
The first annual International Tempranillo Day was organized in 2011 by the Tempranillo Advocates Producers and Amigos Society (TAPAS) to celebrate the Tempranillo grape. It’s an opportunity for wine lovers to open a bottle of Tempranillo and share the experience online via social media with the hashtag #TempranilloDay or #Tempranillo.
Tempranillo, Spain’s top variety, is a full bodied red wine that often has a tobacco like flavor. What I love about Tempranillo is that a great bottle can be procured without breaking the bank. Or, for a bigger spend, a truly stellar wine can be had.
The Tempranillo based wines of Rioja have different tiers providing clues as to how long the wine has been aged. “Crianza” level wine has been aged for at least two years, at least one of which was in oak. A “reserva” has been aged at least three years, with at least one of those in barrel. “Gran reserva” means the wine was aged at least five years, with a minimum of two years in oak.
Vivanco Crianza Tempranillo
The smoky nose of this Tempranillo hints at its 16 months of age in French and American oak barrels. This is a wine that offers a taste of red berries, as well as depth and a long finish.
Force Majeure Estate Tempranillo
There is not a lot of Tempranillo grown in Washington State. Not to mention, the care that goes into the vines and wine by artisan winery, Force Majeure, is staggering. Consequently, this limited production wine carries a higher price tag and may be harder to find. It’s worth it, though. What strikes me most about this wine is that the fruit shines through unmasked by oak. It’s absolutely lovely.
Pairing Tempranillo with Food
Believe it or not, tabbouleh salad makes a fantastic pairing for Tempranillo.
Entertaining doesn’t get much easier than a cheese and charcuterie platter. The mantra, “what grows together goes together” rings true. So, to complement Tempranillo from Spain look for Manchego, a Spanish cheese made with sheep’s milk. Majon, a cow’s milk cheese originating in Majorca is another winning pairing. Include some chorizo, and perhaps some Marcona almonds and you’re all set!
In keeping with the Spanish theme, try a Paella Recipe from The Spanish Table.
A great option for vegetarians is the Zucchini Chickpea Tagine recipe from Herbivoracious.
A dish like Arroz con Pollo makes it easy to feed a group. Here’s a recipe from the humorous David Lebovitz, whose site is a treasure trove of recipes and stories.
For a hearty meal Joanne Weir offers a recipe for Spanish Lamb Stew.
Now, choose how you’d like to celebrate. Then, go purchase some Tempranillo or pull a bottle (or more) from the cellar. To maximize the fun, invite friends over for some delectable food and wine. Be sure to photograph it all, and share your experience on social media using the hashtag #TempranilloDay. Tag me, too, so I can see what you come up with!