Pinot Noir, Sanviovese and Tempranillo

It is 2:39 on Saturday afternoon 19th May and I am hosting only the second wine club of the year in two and a half hours. I have swept and mopped the floor, cleaned the balcony and bought the food, yet still I have not chosen my wine which is a worry.

As we are almost in winter again, we decided that it would be a good idea to try some reds. Generally reds that are common in Australia are Pinot Noir, Merlot, Cabernet Sauvignon and Shiraz, however more and more often interesting varieties are appearing in our bottle shops and on wine lists. In an attempt to help my fellow winos meet the daunting challenge of facing a wall full of words one can't pronounce at the bottle shop, we decided to do something different this time. Each Wine Club member will choose a bottle of either Pinot Noir, Sangiovese or Tempranillo. With each bottle each member must also do a little research and bring a plate that matches the food. I am super excited about this one as I think that we are really going to learn something from each other.

Now you may already know that Pinot Noir is originally from the French region of Burgundy and has been in grown in Australia for many years now. The typical regions that are particularly good for Pinot Noir are Tasmania or in Southern Victoria as the climate is cool and allows for a long growing season. In New Zealand the place to get a Pinot from is Central Otago. 

Sangiovese and Tempranillo are newer additions to the Australian palate, however equally as exciting and both offering a great experience. Tonight though, I am sharing a Tempranillo - so I had better get researching so not to disappoint my guests.

Tempranillo is a Spanish grape that is blended in many Spanish wines especially reds from the Rioja region. Tempranillo is to Spain, what Shiraz is to Australia and what Bordeaux is to France. It is the most prized red wine and is at home in a variety of climates.

It is primarily found in the cooler climate of Rioja in the North Central Spain, slightly further south in Ribera del Duero and more and more often it is found crossing oceans in a world wide boom. As a thick skinned black grape it is relatively durable and grows best in cool climates at high altitudes. This type of environment allows the variety to obtain acidity and elegance.

Tempranillo is similar to Shiraz in some circumstances as the thickness of the skin of the grape also requires heat  to acquire a level of fruity ripeness. These conditions therefore lend the variety to a mediterranean climate. This variety shows versatility for growing conditions and therefore means that many different styles of Tempranillo can be made simply depending on the Terroir.

Tonight I bought a Spanish Tempranillo from Rioja so the club can taste what a typical Spanish variety tastes like. My friend at my local bottle shop 'The Oak Barrel' was particularly helpful in picking out this particular wine. The bottle cost $21.95 and has a pretty groovy label. I am serving it with Spanish tapas of chorizo, fried haloumi and stuffed bell peppers. I will let you know that the verdict is. 

Until then, have a glass for me. Alex Mac