How to pair Tempranillo wine with food?

What does Tempranillo pair with?

Tempranillo is a dry red with medium to high tannins and flavors of red and dark fruit, and often leather, tobacco or vanilla from oak aging. Tannin works best with protein, so it suits savory, grilled and roasted food. Lamb is the most often recommended match across wine guides.

• Meat: grilled steak, lamb chops, roast lamb, pork, sausages
• Spanish classics: jamon, chorizo, patatas bravas, stews
• Cheese: Manchego and other firm sheep and cow cheeses
• Vegetables: grilled peppers, mushrooms, roasted tomatoes
• Everyday: pizza, burgers, tomato pasta

Match the style of Tempranillo to the dish

Ribera del Duero is generally described as bigger and more tannic than classic Rioja, so give it richer food.

What cheese goes with Tempranillo?

Manchego is the classic Spanish choice: younger Manchego with a crianza, more aged Manchego with a reserva. Strong blue cheese and very fresh, tangy cheeses tend to clash with the tannins, though taste is personal.

What not to serve with Tempranillo

• Delicate white fish, which a tannic red can overpower
• Very spicy dishes, which can make the alcohol feel hotter
• Sweet desserts, which can make a dry wine taste thin and sour

Serving tips

Serve it slightly cool, roughly 60 to 65 F (16 to 18 C), rather than warm. Open older bottles shortly before dinner and pour a taste first. If a bottle seems tight, a short stay in a decanter often helps.