Tempranillo

The dominant red grape of Rioja is the perfect partner for hearty autumnal meals. Maxim Kassir, head sommelier at the Japanese and Nordic eateries that form London’s Pantechnicon, chooses four favourites

The Grape

One of the most commonly planted varieties in the world, its name is derived from the Spanish for early, temprano, reflecting its prompt ripening. Said to have been brought to the Iberian Peninsula by the Phoenicians, it’s a mainstay of the Rioja region, and used to make port in Portugal, where it’s known as tinta roriz.

The Taste

A medium to full-bodied wine with moderate tannins, it’s fruitier when younger, with red fruits dominating – cherries, strawberries and raspberries are usually to the fore, but you’ll also find plums, prunes and blackberries, depending on the region. You may get hints of leather, cedar and tobacco in older bottles.

The Pairings

It comes into its own at this time of year as it’s perfect with game and all things fungi. Smoky, barbecued meats work well too, as do tomato-based pizza and pasta dishes. And, given its Spanish heartland, a pairing with Jamón Ibérico de Bellota is perfection.

The Vines

Naturally, its popularity in Spain – home to 87 per cent of the world’s tempranillo – has spread to Mexico, Argentina and California, but Portugal’s Douro Valley is the other mainstay, with New Zealand and Australia also producing some fine pours.