Notoriously food-friendly with soft tannins and a bright acidity, Tempranillo is the star of Spain?s?Riojaand?Ribera del Duero?regions and important throughout most of Spain. Depending on location, it takes on a few synonyms; in?Pened?s, it is known as Ull de Llebre and in Valdepe?as, goes by Cencibel. Furthermore in?Portugal, known as Tinta Roriz, it is a key component both in?Port?and the dry red wines of the?Douro. The New World regions of?California,?Washington?and?Oregon?have all had success with Tempranillo, producing a ripe, amicable and fruit-dominant style of red.
