Subtle baking spice and wild raspberry aromas, with a balanced palate of dense and delicious boysenberry fruit, velvety tannins, and a remarkably clean finish.
Tempranillo pairs with all kinds of food because it’s savory. The regional Spanish cuisine includes roasted vegetables and cured meats like the lusty Jamón Iberico de Bellota. And it’s true, Tempranillo pairs very well with the local cuisine but it works well with all kinds of cuisine.
Lasagna, Pizza and dishes with tomato-based sauces
Grits, Polenta and dishes with corn as a major ingredient
Mexican food such as tacos, nachos, burritos and chile rellenos