With the structure of Cabernet Sauvignon and meaty nature of Carignan, Tempranillo is an experience to behold. When young, it can be surprisingly fresh and fruity. However, with oak and age, you’ll find more of the dust, tobacco, and leather flavors serious wine fans crave.
While famed for pairing with red meat and ham, Tempranillo is a surprisingly versatile food wine that can match well with roasted vegetables, smoke, starch, hearty pastas, and even Mexican food.
Join us to experience different styles of Tempranillo from different regions comparing and contrasting how well each pairs with different foods.
Each participant will taste:
With the Tempranillo samples will be a variety of paired foods samples which can be evaluated with each wine style. Sensory characteristics will be identified and evaluated with wine scent vials.