- New Alliance of Women in Washington Wine already stands at 200 strong
- Bullocks bid goodbye to Eye of the Needle Winery in Woodinville
- VineLines Dispatch #7: That’s a wrap
- Former Oregon car dealer gears up with Jachter Family Wines
- VineLines Dispatch: 6 Vineyards at Work
- L’Ecole Nº 41 to create wine bar at Marcus Whitman Hotel
- VineLines Dispatch: Harvest surrounding Lake Chelan
- Northwest restaurateurs purchase Basel Cellars in Walla Walla
- Hayden Homes CEO buys interest in Pepper Bridge, Amavi wineries
- Walla Walla Community College to receive $15 million gift from MacKenzie Scott
Tempranillo adds zest to Northwest wine scene
Tempranillo, the primary red grape of Spain’s Rioja region, has been planted in the Pacific Northwest since at least 1995, when Earl Jones at Abacela put his first vines in the ground in the Umpqua Valley near Roseburg, Ore.
From there, the rustic and robust red variety has spread throughout the Pacific Northwest into Washington, Idaho and British Columbia – albeit in small amounts. In Oregon, fewer than 400 acres are planted. In Washington, the tonnage is not yet large enough to be measured separately.
However, winemakers and wine lovers alike are beginning to appreciate Tempranillo, and we are seeing more and more bottlings of the wine. And it is a versatile food wine. A few favorite pairings include:
- Grilled portobello mushrooms
- Lamb chops
- Prime rib
- Meat lovers pizza
- Bacon cheeseburger
Following are a few Northwest Tempranillos we’ve tasted recently.