Capable of making juicy young reds as well as serious,
well-structured, fine, oak-aged reds with vanilla, tobacco spice and strawberry
flavours, usually blended with Garnacha, Mazuelo and Graciano, but sometimes
made on its own. One of the major red varieties of Argentina and grown also in
Languedoc-Roussillon, California and Australia.
What does it taste like?
- strawberry flavours
- a veneer of vanilla and tobacco-spice
The mainstay of Rioja and a host of other Spanish reds, TEMPRANILLO is a versatile grape which is equally well used to making juicy young strawberryish reds as well as more serious, oak-aged reds with a veneer of vanilla, liquorice and tobacco spice characters overlaying the strawberry flavours. Like SANGIOVESE, it can be very savoury, a quality often defined as tobacco leaf, and it becomes leathery with age.
Tinta Barroca (red)
Tinto Cao (red)
Tocai Friulano (white)
Touriga Francesa (red)
Touriga Nacional (red)
It is mainly blended with Touriga Francesa, Tinto Cão, Tinta Barroca and Tinta Roriz. Still in Portugal, it' also one of the major grapes of Dão and is grown in Australia, where it's known simply as Touriga.
It's an insipid variety, known in France as Ugni Blanc, where its use as the basis for brandy (as in Mexico too) speaks volumes. There are a handful of producers however, most notably in Lugana and Abruzzo, who, thanks to low-yields and careful winemaking, manage to squeeze some Chardonnay-like character out of this ubiquitous vine. Widely planted too in Argentina, South Africa and Australia.