Tempranillo wine is typically dry rather than sweet. The term “dry” refers to the absence of residual sugar in the wine, meaning that it is not sweet to taste. This is a characteristic of many red wines, including Tempranillo.
As an expert sommelier and brewer, I have had the opportunity to taste and evaluate numerous Tempranillo wines from different regions in Spain. In my experience, Tempranillo wines tend to have a medium to full body with moderate tannins and a good level of acidity. These factors contribute to the overall dryness of the wine.
The dryness of Tempranillo wines allows the natural flavors of the grape to come through, showcasing notes of ripe red fruits such as cherries and plums, as well as hints of spice, leather, and tobacco. The absence of sweetness enhances the wine's ability to pair well with a wide range of foods, from grilled meats to hearty stews.
It is important to note that while Tempranillo wines are generally dry, there can be some variation depending on the winemaking style and the region in which the grapes are grown. For example, wines from the Rioja region in Spain often undergo extended oak aging, which can impart subtle sweetness from the wood. However, this sweetness is not the same as residual sugar and is more of a flavor profile rather than actual sweetness.
In my personal experiences with Tempranillo wines, I have found them to be well-balanced and versatile. The dryness of the wine allows it to be enjoyed on its own or paired with a variety of dishes. I have particularly enjoyed pairing Tempranillo with grilled lamb chops, where the wine's acidity cuts through the richness of the meat and complements the flavors beautifully.
To summarize, Tempranillo wine is generally dry rather than sweet. Its dryness allows for the expression of the grape's natural flavors and provides versatility in food pairing. However, it is important to consider variations in winemaking styles and regional characteristics when evaluating the sweetness of specific Tempranillo wines.