BBC Good Food Magazine

Need to know

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Tempranill­o gets its name because it ripens early (temprano is the Spanish word for early).

It goes under a whole host of names in the Iberian peninsula, including tinto fino in Ribera del Duero, cencibel in Somontano, ull de llebre in Catalonia, and tinto roriz or aragonez in Portugal.

Tempranill­o can be a solo performer, but it’s also a good mixer. In Rioja, it’s often blended with garnacha (grenache), mazuelo (carignan) and graciano.

Outside of Iberia, there has been sizeable planting in Argentina since the early 20th century. As a variety that loves the warmth, it’s also increasing­ly popular in Mexico, Chile, Australia, South Africa, Lebanon and California.

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