- 20th annual Taste Washington offers 20% discountPosted 15 hours ago
- Brian Carter, Reininger, Walla Walla Vintners hoist Jefferson CupsPosted 4 days ago
- Sager Small set to take College Cellars education back to Woodward CanyonPosted 5 days ago
- Wine Yakima Valley rallies to support food banksPosted 1 week ago
- BC wine industry mourns Wild Goose founder Adolf KrugerPosted 1 week ago
- Ste. Michelle calls 2016 harvest biggest, longest for Washington winePosted 2 weeks ago
- Giving thanks for Northwest wine on ThanksgivingPosted 2 weeks ago
- ¡Salud! auction for Oregon vineyard worker healthcare sets recordPosted 2 weeks ago
- College Cellars spins Muscat into gold year after yearPosted 2 weeks ago
- Lake Chelan winery wins Tri-Cities Wine Festival with GSMPosted 2 weeks ago
Tempranillo adds zest to Northwest wine scene
Tempranillo, the primary red grape of Spain’s Rioja region, has been planted in the Pacific Northwest since at least 1995, when Earl Jones at Abacela put his first vines in the ground in the Umpqua Valley near Roseburg, Ore.
From there, the rustic and robust red variety has spread throughout the Pacific Northwest into Washington, Idaho and British Columbia – albeit in small amounts. In Oregon, fewer than 400 acres are planted. In Washington, the tonnage is not yet large enough to be measured separately.
However, winemakers and wine lovers alike are beginning to appreciate Tempranillo, and we are seeing more and more bottlings of the wine. And it is a versatile food wine. A few favorite pairings include:
- Grilled portobello mushrooms
- Lamb chops
- Prime rib
- Meat lovers pizza
- Bacon cheeseburger
Following are a few Northwest Tempranillos we’ve tasted recently.