Tempranillo is a red wine varietal that originates from Spain, specifically the Rioja and Ribera del Duero regions. It is known for its dryness, which means that it contains very little residual sugar. So, to answer the question directly, no, Tempranillo is not sweet.
When we talk about the sweetness of a wine, we are referring to the amount of sugar that remains in the wine after fermentation. In the case of Tempranillo, the fermentation process is carried out until most, if not all, of the sugar is converted into alcohol. This results in a wine that is dry in taste, as it lacks the sweetness that residual sugar provides.
The dryness of Tempranillo can be attributed to its high tannin content. Tannins are naturally occurring compounds found in grape skins, seeds, and stems. They contribute to the astringency and bitterness in red wines, but they also help to balance out the flavors and provide structure. In the case of Tempranillo, the high tannin levels contribute to its dry profile.
In addition to tannins, Tempranillo is also known for its high acidity. Acidity refers to the tartness or sharpness that is perceived in a wine. It adds brightness and freshness to the overall taste. The combination of high tannins and acidity in Tempranillo creates a wine that is robust and full-bodied, but also dry.
Now, let's talk about the flavor profile of Tempranillo. While it may not be sweet, it certainly offers a range of delicious notes that make it a favorite among red wine enthusiasts. You can expect to find flavors of dried figs, cherries, and tobacco in a well-made Tempranillo. These flavors, along with its dryness, make it a versatile wine that can be enjoyed on its own or paired with a variety of foods.
Personally, I have had the pleasure of tasting several Tempranillo wines throughout my career as a sommelier. One particular experience stands out in my mind. I was attending a wine tasting event where a selection of Tempranillo wines from different regions of Spain was being showcased. Each wine had its own unique characteristics, but they all shared the common thread of being dry.
One of the wines I tried had a pronounced aroma of dried figs and cherries, which carried through to the palate. The tannins were firm but well-integrated, adding a pleasant texture to the wine. The acidity provided a refreshing lift, making it a great option for pairing with roasted meats or aged cheeses. it was a beautifully dry and complex Tempranillo that exemplified the characteristics of the varietal.
Tempranillo is not a sweet wine. It is known for its dryness, high tannin levels, and acidity. While it may not have residual sugar, it offers a range of flavors that make it a delight to drink. Whether you enjoy it on its own or paired with food, Tempranillo is a versatile and enjoyable red wine.