WE also grow Tempranillo in Australia. In particular, Galli in the Sunbury wine region of Victoria .I believe Witchmount also make a straight Tempranillo as well, next door
Thank you for all of your winecasts. My husband and I are planning a trip to Bordeaux and San Sebastián. Your winecasts have been extremely helpful to us in getting better acquainted with the wines in each of these regions. Cheers.
This grape is quickly becoming one of my favorites. We celebrated my birthday with a Gran Reserva from Valencia that was smooth as silk (Palacio del Conde 2011). I think these wines benefit a lot from sitting in a decanter for an hour or so before drinking - it brings out the flavors that you might otherwise miss.
Tempranillo can certainly be exciting under many avatars of soil. Mencía and Godello -- among others -- are also varietals producing spectacular results. A comprehensive look into all the current varietal players in Spain would be a great webcast under your insightful approach. Saludos y muchas gracias por tu temple y esfuerzo.
Just found your channel and I love it! If you get a chance, there's a small winery in Madera, California called Toca Madera that makes some great tempranillos. They do a crianza-style, a reserva-style, a rosé, and a port; all from Tempranillo!
Thanks for the tip! California's home, and I try to make it back there at least every other year for a wine trip. Haven't been to the 99 corridor in a while, and it would be cool to see what's going on there wine-wise these days. Thanks for watching and commenting!
I am not a wine connoisseur so when people say there are notes of coconut for example, surely they don’t mean the vintner flavored the wine with actual coconut, right? If they didn’t use coconut flavoring of any kind, how/why does the coconut flavor turn up in the wine?
You're right that the vintner doesn't flavor the wine. The different aromatic notes are the result of either compounds present in the grape skins or that result from the wine making process. These compounds can either be identical to those found in the descriptor they're associated with (e.g., methoxypyrazines are found in grapes like Cab Franc and in Bell and Jalapeño peppers) or they can be similar enough that they suggest a particular descriptor. As an example of a descriptor that results from wine making more than from being inherent in a grape, the bubble gum notes that Nouveau wines often show result from the Carbonic Maceration that's used to make these wines. Hope that helps and thanks for the question and for watching. Cheers!
@@NAConen You're welcome and thanks again for the question. I should have added that there's a third way for aromatic compounds to get into a wine and that's via the oak regimen, which is how "coconut" ends up in wines -- via American oak. Cheers!
i remember in chemistry: esters - when an alcahol & an acid mix juuuuuust right ... creats a distinct taste. Could be related to that. one comment said 'its from the oak wood of the barrel ... grown in USA. could bee .. but i could be
They're on my radar, but I haven't tried one yet. I hear good things, too. I have had really good Sauv Blanc and Cab Franc from Oregon. SW Oregon, i.e., the Umpqua Valley and, especially, the Rogue Valley, where all kinds of interesting wines are being made, really lives in the shadow of the Willamette Valley and Pinot. That's unfortunate because a lot of really good producers aren't getting the attention they deserve, especially outside of Oregon. If you try any, be sure to give me the word on them.
The Sandy hills of the Chehelem AVA are showing great promise, and I would say as good as they are now, the winemakers really should take a note from Spain and age them longer in oak.
Good afternoon, Unknown. How is it called the US in California, Oregon and/or Texas one, please? If the name varies so much even within it's country of origin, I assume it is known with a different names in the US, as well . . Thanks for the excellent article
Thank you for watching. Almost everyone in the U.S. calls it Tempranillo. I think the only approved synonym that it has in the U.S. is Valdepeñas which was what the grape was called when it first made its way to California; so, that's the only other term under which this grape can be labeled. That's very rare, though. Cheers!
@@TheUnknownWinecaster thank you!!! I always heard about tempranillo and read about it in the novels. I finally found one, a Spaniard one, "Tres Ceros" brand. They do not especify from what region it is, though. It only says "dealcoholized red wine". I didn't try it yet. I am not a connaisseure, but I enjoy a good wine ocassionally. Thanks for responding so promptly! ¡Salud!
Recently discovered Tarantas Tempranillo organic wine at Whole Foods. So light and tasty, and despite being relatively high in alcohol I can easily enjoy 2 or more glasses whereas I usually can’t handle an entire glass of red wine due to what I call it’s “eating a full meal” quality. Often too heavy for me and the effects of the alcohol get to me quickly. Not with this lovely wine!
I'm planning on one, but I don't have a definite timetable for preparing and releasing it. The issue is that, like Port, I'm predicting that it'll be a labor intensive project that will probably be divided into two casts, and I'll need to tackle it when I have more free time from my day job than I currently do. I'd like to do it within the next couple of months, but we'll see. Thanks for asking and, of course, for watching. Cheers!
![[UNCUT] เก็บ "สจ.โต้ง" เอี่ยวมาเฟีย รู้ตัวคนบงการ ก่อนสั่งลั่นไก I คนดังนั่งเคลียร์ I 13 ธ.ค.67](http://i.ytimg.com/vi/o-J_p62D40w/mqdefault.jpg)
WE also grow Tempranillo in Australia. In particular, Galli in the Sunbury wine region of Victoria .I believe Witchmount also make a straight Tempranillo as well, next door
Thank you for all of your winecasts. My husband and I are planning a trip to Bordeaux and San Sebastián. Your winecasts have been extremely helpful to us in getting better acquainted with the wines in each of these regions. Cheers.
Thank you. I'm glad to hear the casts are helpful. I really appreciate that feedback. I hope you have a safe and very enjoyable trip. Cheers!
Excellent overview, as always. Thanks!!!
This grape is quickly becoming one of my favorites. We celebrated my birthday with a Gran Reserva from Valencia that was smooth as silk (Palacio del Conde 2011). I think these wines benefit a lot from sitting in a decanter for an hour or so before drinking - it brings out the flavors that you might otherwise miss.
Sounds like a lovely wine! Cheers!
My absolute favourite grape! 😌🍷
Very comprehensive introduction wine. Subscribed!
Tempranillo can certainly be exciting under many avatars of soil. Mencía and Godello -- among others -- are also varietals producing spectacular results. A comprehensive look into all the current varietal players in Spain would be a great webcast under your insightful approach. Saludos y muchas gracias por tu temple y esfuerzo.
Gracias por los cumplidos. Me gustaría hacer una emisión sobre las variedades indíjenas de España. Gracias por la surgerencia. ¡Salud!
Nada, niño. Lo haces muy bien. Temas de vid y gastro avances en España están en ebullición total.
That opening greeting scared me! I like the excitement.
0:38 Schlep
Enjoyed your cast!
Thank you! I hope it wasn't too big a fright. Cheers!
Your videos are too amazing! :)
Just found your channel and I love it! If you get a chance, there's a small winery in Madera, California called Toca Madera that makes some great tempranillos. They do a crianza-style, a reserva-style, a rosé, and a port; all from Tempranillo!
Thanks for the tip! California's home, and I try to make it back there at least every other year for a wine trip. Haven't been to the 99 corridor in a while, and it would be cool to see what's going on there wine-wise these days. Thanks for watching and commenting!
I am not a wine connoisseur so when people say there are notes of coconut for example, surely they don’t mean the vintner flavored the wine with actual coconut, right? If they didn’t use coconut flavoring of any kind, how/why does the coconut flavor turn up in the wine?
You're right that the vintner doesn't flavor the wine. The different aromatic notes are the result of either compounds present in the grape skins or that result from the wine making process. These compounds can either be identical to those found in the descriptor they're associated with (e.g., methoxypyrazines are found in grapes like Cab Franc and in Bell and Jalapeño peppers) or they can be similar enough that they suggest a particular descriptor. As an example of a descriptor that results from wine making more than from being inherent in a grape, the bubble gum notes that Nouveau wines often show result from the Carbonic Maceration that's used to make these wines. Hope that helps and thanks for the question and for watching. Cheers!
The Unknown Winecaster - Thanks for the thorough reply.
@@NAConen You're welcome and thanks again for the question. I should have added that there's a third way for aromatic compounds to get into a wine and that's via the oak regimen, which is how "coconut" ends up in wines -- via American oak. Cheers!
i remember in chemistry: esters - when an alcahol & an acid mix juuuuuust right ... creats a distinct taste.
Could be related to that. one comment said 'its from the oak wood of the barrel ... grown in USA. could bee .. but i could be
Thank you!
Thank you for taking the time to watch. Cheers!
Signature grape of Texas is right. A plurality of wineries in the state makes one, and it is a good way to judge the winemaker’s style.
Have a look at my cast on Texas Wine if you haven't seen it already. Cheers!
Thanks!! Really learned.
I have also heard some really good things about Oregon Tempranillo. I personally have not tried any, I was wondering if you tried any of them?
They're on my radar, but I haven't tried one yet. I hear good things, too. I have had really good Sauv Blanc and Cab Franc from Oregon. SW Oregon, i.e., the Umpqua Valley and, especially, the Rogue Valley, where all kinds of interesting wines are being made, really lives in the shadow of the Willamette Valley and Pinot. That's unfortunate because a lot of really good producers aren't getting the attention they deserve, especially outside of Oregon. If you try any, be sure to give me the word on them.
I sure will!
The Sandy hills of the Chehelem AVA are showing great promise, and I would say as good as they are now, the winemakers really should take a note from Spain and age them longer in oak.
Good afternoon, Unknown. How is it called the US in California, Oregon and/or Texas one, please? If the name varies so much even within it's country of origin, I assume it is known with a different names in the US, as well .
.
Thanks for the excellent article
Thank you for watching. Almost everyone in the U.S. calls it Tempranillo. I think the only approved synonym that it has in the U.S. is Valdepeñas which was what the grape was called when it first made its way to California; so, that's the only other term under which this grape can be labeled. That's very rare, though. Cheers!
@@TheUnknownWinecaster thank you!!! I always heard about tempranillo and read about it in the novels. I finally found one, a Spaniard one, "Tres Ceros" brand. They do not especify from what region it is, though. It only says "dealcoholized red wine". I didn't try it yet. I am not a connaisseure, but I enjoy a good wine ocassionally.
Thanks for responding so promptly! ¡Salud!
Does it ripen early? Hence the name?
Yes! Cheers!
Several Australian tempranillo brands are quite good as well and affordable.Though Rioja will always be my choice.
Thanks for the heads up about that. Do you have any specific brands/producers in mind? Cheers!
These are all good value for money brands: Pablo and Pedro, Mr Riggs and La la land Tempranillo. Your winecasts are very informative, Thank you!!!
Thank you for those recommendations. I'd really love to check out more Australian Tempranillos. Cheers!
Thank you! Thanks for the recommendations. Cheers!
Try Inwood Cornelius! Texas Tempranillo!
Recently discovered Tarantas Tempranillo organic wine at Whole Foods. So light and tasty, and despite being relatively high in alcohol I can easily enjoy 2 or more glasses whereas I usually can’t handle an entire glass of red wine due to what I call it’s “eating a full meal” quality. Often too heavy for me and the effects of the alcohol get to me quickly. Not with this lovely wine!
can you make a winecast on making Sherry?
I'm planning on one, but I don't have a definite timetable for preparing and releasing it. The issue is that, like Port, I'm predicting that it'll be a labor intensive project that will probably be divided into two casts, and I'll need to tackle it when I have more free time from my day job than I currently do. I'd like to do it within the next couple of months, but we'll see. Thanks for asking and, of course, for watching. Cheers!
Tempranillo grape is one I do not care for, it has an odd taste.
must'a got a bad one