1. Tempranillo Red Wine Ruffina Jesuthasan And Jun Keyoung Bae

2. History
-Tempranillo is main grape of Spain. -Tempranillo grape was traditionally blended into many Spanish wines, especially those from Rioja. -The name came from the Spanish word “temprano”, meaning “little early one”, because of its characteristics of early ripening than other grapes. -The grape spread to South America by Spain settlers during 17th century. United States by the early 1900s. -Good soil and climates make Temparnillo seeds adapt well in South America - It is now grown through the world, such as Argentina, Chile, and Mexico and Australia.

3. La Rioja, Spain

4. Viniculture
-Makes a variety of styles depending on viticulture factors such as soil,
temperature, moisture, timing of budding and harvest.
-It does best in fertile soils that produce large berries, whereas, in less fertile soils, berry sizes are limited and strong tannin.
-Although it is very sensitive to drought and wind during growth, it does not need much water compared with other varieties.
-Pests and diseases are serious problem. It is highly susceptible to pests and diseases particularly phylloxera even though the thick dark skin provides some protection against disease.

5. Viticulture
- Black grape with thick skin - Clusters are very dark black color - Grpaes are medium-large, large leaves, long and large bunches

6. Budding and Ripening
-Tempranillo bud late and ripen early. -Budding starts October To March -Buds develop in April due in part to mild temperature. -In May, cold and enough rain delays the flowering and the growth because the low temperatures and incessant rains cause damages to the blossoms. -August until mid- September, milder temperature allow for a better and slower ripening of grapes, producing intense colour and good aroma.

7. Viticulture/Winemaking
- Temparanillo grapes ripen two weeks earlier than other red wine trees in Spain.
- It can age from six months to five years In the oak barrel.
- The tanning and flavours is dependent on how long it has been in the barrel.
- Temparanillo gets pre-treatment of the grape skin with electric field treatments. The results indicate that it will increase increment in colour intensity and reduce the duration during fermentation.
- Fermentation takes between 24ºC and 26ºC.

8. AT THE TABLE Tempranillo Characteristics
FRUIT: cherry, plum and tomato OTHER: leather, tobacco, vanilla, and clove, Hint of earthy and herbal flavour on the palate.
OAK: Commonly 5 months-18 years in American or European new oak. TANNIN: Medium (+) ACIDITY: Medium (-) ABV:  %
Serve at room temperature.

9. Temperature Suggestion
The fruits are grown in a cooler climate which gives it a rich flavour and prevents diseases and pest from flourishing.
When it is grown in a warmer climate, the vines of the fruit are more susceptible to developing ailments and they also grow dull in flavour and characteristics.

10. Food Parings
-Tempranillo wines are perhaps one of the most food friendly wines around. It is well pared with sheep cheese and meat dishes especially lamb.
Other Great Parings:
-garlic prawn
-broiled salmon
-lamb sausage
-moussaka
-beef wellington
-Tempranillo can also make a great White fish or Pork sauce.