Tempranillo is the premium red wine grape variety from the Rioja and Ribera del Duero region in Spain. Tempranillo’s aromas and flavors often combine elements of berryish fruit, herbaceousness, and an earthy-leathery minerality. Being low in acidity and sugar content, it is commonly blended with Carignan (Mazuela), Grenache (Garnacha), Graciano, Merlot and Cabernet Sauvignon.

Last night we had a family bbq after the Merlot crush.  Mike bbq’d ribeye’s and filet mignon. The meat had been marinated all day in garlic, soy and red pepper sauce. With that we had roasted red, yellow and orange bell peppers marinated in sweet  chili sauce.  Also had portobello mushroom halves marinated in extra virgin olive oil, garlic cloves and fresh basil.  Since my new flavor of choice in wine lately has been Tempranillo, I took out a 2006 Marqués de Cáceres Rioja Vendimia Seleccionada Crianza.  WTF?  I read Tempranillo on the back so I chose it.  It’s actually a blend of Tempranillo, Garnacha and Graiciano grapes grown in Rioja Alta in Spain.  The spicy aromas and berry fruit flavor and velvety finish paired wonderfully with our meal!  I dont’ normally get this excited over food and wine but wow, I was impressed and certainly excited about this pairing!