Tempranillo has its origins in Spain, particularly in the Rioja region, where it has been cultivated for centuries. The name "Tempranillo" is derived from the Spanish word "temprano," meaning "early," referring to the grape's tendency to ripen early in the growing season.

Tempranillo grapes are thick-skinned and produce wines with moderate tannins and vibrant acidity. Tempranillo wines are known for their vibrant flavors of red fruits such as cherry, plum, and strawberry, along with hints of spice, tobacco, and vanilla.

Tempranillo wines are characterized by their lively fruit flavors, earthy undertones, and savory qualities. Depending on the region and winemaking style, Tempranillo wines can range from light and fruity to rich and full-bodied, with aging potential that allows the wines to develop greater complexity and nuance over time.

Tempranillo is primarily grown in Spain, particularly in regions such as Rioja, Ribera del Duero, and Toro. It is also cultivated in other wine-producing countries, including Portugal, where it is known as Tinta Roriz, and in regions of the United States, Australia, and Argentina.

Tempranillo pairs well with a variety of dishes, including roasted meats, grilled vegetables, and Spanish cuisine such as tapas and paella. Its vibrant acidity and savory flavors make it an excellent match for dishes with rich, savory flavors, as well as dishes with bold spices and herbs. Tempranillo also pairs well with aged cheeses and cured meats.

Tempranillo wines have excellent aging potential, particularly high-quality examples from top producers and vintages. With time in the bottle, Tempranillo wines can develop greater complexity and depth, with flavors integrating and tannins softening to create a more refined and nuanced drinking experience.