From Tempranillo October to Garnacha November in High Five Wine Academy
Two glasses of Spanish red sit on your kitchen counter. One smells of cherry, cedar and a little vanilla. The other bursts with ripe strawberry, raspberry jam and a pinch of white pepper. Same country. Often the same vineyard rows. Completely different personalities.
That is the story of Spanish Tempranillo vs. Garnacha, and it is exactly what we are exploring in High Five Wine Academy. All October, our online wine club has been scoring Spanish Tempranillo. In November, we stay in Spain and turn the spotlight on her fun-loving sister, Garnacha, and we will score every bottle using the High Five Wine Scoring System.
Here's the hook: if you have ever stood in the wine aisle holding two Spanish bottles and thought, "I have no idea which one I'll actually like," this is your month. November is the perfect time to join High Five Wine Academy with a monthly membership, because we are starting a brand-new grape from week one. No need to catch up, we meet you where you’re at. No wine snobbery. Just your mid-week self care break, a great bottle and a community of women learning what theylove about the wines they enjoy.
I'm Tonia, your wine coach, and in this guide I'll walk you through how these two Spanish reds compare, how to find them on a shelf, and how to start scoring them like a pro.
Meet the Sisters: Spain's Two Great Red Grapes
Tempranillo: The Polished Older Sister
Tempranillo gets its name from temprano, the Spanish word for "early," because it ripens weeks ahead of other Spanish reds. It is a thick-skinned grape, so it gives deep colour, firm tannins and a structure that loves oak and time in the cellar. Think of her as the sister who shows up in a tailored blazer: elegant, savoury and a little serious.
If you missed our October deep dive, read Spanish Tempranillo: The Complete Guide to Spain's Noble Red Grape for everything on Joven, Crianza, Reserva and Gran Reserva and how these aging requirements impact the wines in your glass.
Garnacha: The Fun-Loving Younger Sister
Garnacha is a thin-skinned grape that ripens late and loves heat, wind and dry, rocky soils. That gives a lighter colour, softer tannins, juicy red fruit and often a little more alcohol. She is the sister who arrives with a big laugh, a bouquet of flowers and dessert.
You already know her better than you think. In France she goes by Grenache, the "G" in the famous GSM blends and the star of Châteauneuf-du-Pape. In Sardinia, Italy she is Cannonau. And she is a key blending partner in many Rioja bottles you scored this October.
One grape is not better than the other. The real question, and the whole point of High Five Wine Scoring System, is to discover which one your palate prefers and why.
Spanish Tempranillo vs. Garnacha at a Glance
Here is the quick cheat sheet. Screenshot it for your next trip to the wine store.
Tempranillo | Garnacha | |
|---|---|---|
Colour | Deep ruby to garnet | Lighter ruby, sometimes translucent |
Body | Medium to full | Medium, can be full in warm regions |
Tannin | Medium to high, firm | Low to medium, soft and silky |
Acidity | Medium | Medium to low |
Alcohol | Moderate | Often higher (14%+) |
Fruit | Cherry, plum, dried fig | Strawberry, raspberry, red cherry jam |
Spice and earth | Cedar, tobacco, leather, dill, vanilla | White pepper, cinnamon, licorice, dried herbs |
Oak | Loves it, often aged for years | Often little or no oak, fruit-first |
Signature regions | Rioja, Ribera del Duero, Toro | Campo de Borja, Calatayud, Cariñena, Priorat, Navarra |
Personality | Polished and savoury | Juicy, warm and playful |
Coaching tip: if you love smooth, fruity reds like Pinot Noir or Beaujolais, you may find Garnacha an easy favourite. If you lean toward Cabernet Sauvignon or bold, structured reds, Tempranillo might be your girl. Then again, your palate may surprise you. That's what scoring is for. The book is the tool and the club is the practice.
Tasting Notes: What You'll Find in Your Glass
Spanish Tempranillo Tasting Notes
Cherry, plum, raspberry, cedar, dill, vanilla, coconut, tobacco, leather, dried fig and clay. Young Joven bottles are lean, fresh and fruity. Reserva and Gran Reserva bottles lend themselves to more savoury notes with layers and complexity from oak and bottle aging.
Spanish Garnacha Tasting Notes
Strawberry, raspberry, red cherry, candied fruit, white pepper, cinnamon, licorice, orange peel and dried Mediterranean herbs like thyme and rosemary. Old-vine Garnacha adds depth, with darker fruit and a velvety texture.
Where Spanish Garnacha Grows
Garnacha thrives in the warm, dry northeast of Spain. Knowing these region names is your secret weapon, because many Spanish labels show the place, not the grape.
- Campo de Borja: Nicknamed the "Empire of Garnacha," known for juicy, great-value bottles from old vines.
- Calatayud: High-altitude vineyards give fresher, brighter Garnacha with lovely acidity.
- Cariñena: One of Spain's oldest wine regions, with ripe, generous Garnacha at friendly prices.
- Priorat: Steep slate slopes produce powerful, mineral Garnacha blends. A splurge bottle.
- Navarra: Famous for gorgeous Garnacha rosado, plus easy-drinking reds.
- Sierra de Gredos: Near Madrid, this region makes lighter, more delicate Garnacha that wine lovers adore.
Tempranillo, by contrast, sits mostly in the cooler, higher regions of Rioja and Ribera del Duero, with bold versions from Toro.
How to Find Spanish Garnacha on the Shelf
Here's how High Five Wine Academy is different from every other wine club in Canada: I don't ship you wine. I choose the grape and the place, and you choose the label and your price point. Why? Because the goal is confidence. When you can walk into any store and pick a bottle you'll love, you never need a wine club to choose for you again.
So here's your November shopping homework:
- Look for the word Garnacha (or Garnatxa in Catalonia) on the front or back label.
- Look for the region names above, especially Campo de Borja, Calatayud and Cariñena for great value.
- Check the back label for "red wine" if you spot Navarra, since the region makes lots of rosado too.
- Watch for "old vines" or "viñas viejas" for a richer, deeper style.
- Grab two or three different regions so you can compare them side by side. In November we are scoring one every Wednesday!
Scoring Garnacha with the High Five Wine Scoring System
This is where the magic happens. Instead of sipping and saying "mmm, nice," members use the High Five Wine Scoring System to score every bottle and record it in their wine journal. Week by week, the scores reveal a pattern: what you love, what you don't, and how to drink more of what makes you happy.
It is wine for beginners and wine lovers alike. No sommelier vocabulary required, just your own palate and an honest score.
Want to start scoring at home? My High Five Wine book and wine journal walks you through the full High Five Wine Scoring System, step by step, so you can learn about wine on your own terms. It's the perfect companion for Wine Wednesday.
Wine and Food Pairing: Tempranillo vs. Garnacha
Both grapes are food-friendly, but they shine with different dishes.
Pair Tempranillo with roast lamb, grilled steak, chorizo, mushroom dishes, Manchego and slow-braised short ribs. Its firm tannins and savoury notes love rich, meaty meals.
Pair Garnacha with roast chicken, pork tenderloin, grilled sausages, pizza, tomato-based stews, barbecue and spiced dishes like Moroccan tagine. Its soft tannins and juicy fruit also make it one of the best reds for the holiday table, from turkey to cranberry sauce.
Inside the club, you won't have to guess. Every week, members get a carefully curated wine and food pairing recipe card to match the wine we're scoring. That means one dinner a week is already planned for you, and your mid-week self care break becomes an impromptu date night.
Don't have a spouse? Date yourself!
November Is Garnacha Month in High Five Wine Academy
October was Tempranillo. November is Garnacha.
And honestly? There has never been a better time to join.
We start fresh in week one, so you'll be scoring right alongside everyone else from the very first bottle. By the end of the month, you'll know if you're Team Garnacha and you'll have the scores in your wine journal to prove it.
What Your Monthly Membership Includes
- A carefully curated wine and food pairing recipe card every week
- Member-only Wine Wednesday sessions with me, your wine coach, live on Zoom from the comfort of your own home
- Label-reading coaching so you can shop any wine aisle with confidence
- A community of women who show up every week, laugh a lot and become your wine besties
This is more than an online wine club. It's your mid-week self care break, your Wednesday night IN and the most fun way to learn about wine in Canada.
Ready to find out which Spanish sister you love? 👉 Join High Five Wine Academy with a monthly membershipbefore our first Garnacha Wine Wednesday in November.
Not ready to join yet? Start with my High Five Wine book and wine journal and begin scoring at home.
Cheers and high fives,
October In High Five Wine Academy:
Spain's Signature Red Takes the Spotlight
Imagine pulling the cork on a bottle that has waited five quiet years in a cellar in Rioja. The first aroma smells of ripe cherry. The second brings vanilla, dill and cedar from the influence of oak. Then, slowly, come leather, tobacco and dried fig: the gifts of time in the bottle. That journey from fruit to oak to age is the story of Spanish Tempranillo, and it is the grape we are exploring all October at High Five Wine Academy.
Want to taste it, not just read about it? Join the High Five Wine Club and get started picking out your October Tempranillo. Wine Coach, Tonia - that's me - it's my job to choose the grape (Tempranillo) and the place (Spain!) and your job to go out and choose the label and your price point. It's no use sending you wine to your door when it might not be the bottle you'd ever choose off the shelf. That's really important and what sets High Five Wine Academy apart from any other wine club. Plus tasting notes, food pairing recipes each week and member-only wine education sessions every Wine Wednesday on zoom.
Ok, back to it.
Ok, back to it.
Tempranillo is Spain's most planted red grape and the backbone of its most famous wines, from Rioja and Ribera del Duero to Toro and La Mancha. It is a grape that rewards curiosity. A young (Joven), unoaked Tempranillo is juicy and bright; a long-aged Gran Reserva is silky, savoury and complex. Learning to taste the difference is one of the most satisfying skills in wine tasting.
In this guide, you will learn where Tempranillo comes from, how to identify its primary, secondary and tertiary aromas, and what the Spanish aging classifications of Joven, Crianza, Reserva and Gran Reserva really mean in your glass. Whether you are new to wine or studying for your next certification, this is your complete Spanish Tempranillo tasting guide.
Meet Tempranillo: The "Little Early One"
The name Tempranillo comes from the Spanish word temprano, meaning "early." The grape ripens several weeks before Garnacha and other Spanish reds, which made it a natural fit for the cooler, higher-altitude vineyards of northern Spain. It is a thick-skinned black grape that gives wines with deep ruby colour, medium acidity, medium to high tannins and medium to full body.
On its own, Tempranillo has a relatively neutral, fruit-forward personality. That is exactly why it is so beloved by winemakers: it takes beautifully to oak aging and long cellaring. It is often blended with Garnacha, Graciano, Mazuelo (Carignan) or, in some regions, Cabernet Sauvignon, though many of Spain's top wines are 100% Tempranillo.
Tempranillo's Many Names
Tempranillo travels under a surprising number of local names, which is useful to know when reading Spanish wine labels:
- Tinto Fino or Tinta del País in Ribera del Duero
- Tinta de Toro in Toro
- Cencibel in La Mancha and Valdepeñas
- Ull de Llebre in Catalonia
- Tinta Roriz or Aragonez across the border in Portugal
Key Spanish Tempranillo Regions
- Rioja: The classic home of Tempranillo. Expect elegant red fruit, bright acidity and a long tradition of American oak aging that gives sweet vanilla and coconut notes.
- Ribera del Duero: High-altitude vineyards on the Duero River plateau produce darker, more powerful, more structured Tempranillo with black fruit and firm tannins.
- Toro: Hot days and old vines make Tinta de Toro bold, ripe and high in alcohol, with dense blackberry and plum.
- La Mancha and Valdepeñas: Warm central Spain makes approachable, great-value Cencibel, often in the Joven style.
The climate of each region shapes the fruit, and the winemaker's choices shape everything else. That brings us to the heart of wine tasting: the three layers of aroma.
Primary Aromas: The Taste of the Grape
Primary aromas come from the grape itself and the vineyard where it grew. They are the fruity, floral and herbal notes you smell first, and they are most vivid in young, unoaked Joven Tempranillo. As a wine ages, these fresh notes soften and evolve into dried and cooked fruit.
In cooler sites like Rioja Alta and Rioja Alavesa, Spanish Tempranillo leans toward red fruit and fresh herbs. In warmer regions like Toro, it shifts toward ripe black fruit and jammy plum.
Primary Tasting Notes for Spanish Tempranillo
Red fruit
- Red cherry
- Sour cherry
- Strawberry
- Raspberry
- Red plum
- Redcurrant
- Cranberry
Black fruit
- Black cherry
- Blackberry
- Black plum
- Blackcurrant
- Mulberry
Floral
- Violet
- Red rose
Herbal and earthy
- Dried herbs (thyme, rosemary)
- Tomato leaf
- Bay leaf
- Black pepper
- Red clay and dusty earth
- Licorice
Tasting tip: Swirl your glass and smell before you sip. Can you pick out a red fruit and a black fruit? Most Spanish Tempranillo shows both, and the balance between them tells you a lot about the climate and ripeness of the vintage.
Secondary Aromas: The Fingerprint of the Winemaker
Secondary aromas come from winemaking: fermentation, malolactic conversion and, above all, oak aging. For Spanish Tempranillo, oak is the star. The choice between American oak and French oak, new or used barrels, and how long the wine spends in them shapes its flavour profile more than any other decision in the winery. These are tid bits we talk about often in High Five Wine Academy so you become familiar with the terms over time without the feeling of being in a lecture about wine. One more unique benefit of being of our
American oak is the traditional choice in Rioja. It gives sweet, bold flavours like vanilla, coconut and dill. French oak, increasingly popular in modern Rioja and Ribera del Duero, is subtler, with notes of toast, clove, cedar and baking spice. Many winemakers now use both.
Secondary Tasting Notes for Spanish Tempranillo
From American oak
- Vanilla
- Coconut
- Dill
- Sweet spice
- Caramel and butterscotch
From French oak
- Toast
- Clove
- Cinnamon
- Nutmeg
- Cedar
- Smoke
From toasted barrels
- Coffee and mocha
- Dark chocolate and cocoa
- Toffee
From fermentation and malolactic conversion
- Cream and butter (from malolactic conversion)
- Yogurt
- Bubblegum and banana (in carbonic maceration Joven wines)
The oak notes are strongest in younger oak-aged wines like Crianza and younger versions of Reserva, where the wood has not yet fully integrated with the fruit. Over time in bottle, these flavours mellow and weave together with the primary fruit.
Tertiary Aromas: The Rewards of Bottle Aging
Tertiary aromas develop slowly as a wine ages, through gentle oxidation in barrel and chemical changes in the bottle over the months and years. Fresh fruit turns to dried fruit, tannins soften into silk, and a savoury, earthy complexity appears. This is where Spanish Tempranillo truly shines, and it is why Reserva and Gran Reserva wines are so treasured by collectors.
You can also see age in the glass. Young Tempranillo is deep purple-ruby; mature Gran Reserva fades to garnet and brick, with a paler, tawny rim.
Tertiary Tasting Notes for Spanish Tempranillo
Dried and cooked fruit
- Dried cherry
- Prune
- Dried fig
- Raisin
- Fruitcake
Savoury and animal
- Leather
- Meat and cured ham
- Game
- Soy
Earth and forest
- Forest floor
- Mushroom
- Truffle
- Wet leaves
Spice and wood
- Tobacco and cigar box
- Cedar
- Sweet spice
Nutty and sweet
- Walnut and almond
- Toffee
- Brown sugar
When these tertiary notes balance with lingering fruit and integrated oak, you have a wine of real harmony. A great Gran Reserva tastes like all three layers speaking at once.
Joven, Crianza, Reserva and Gran Reserva: Spain's Aging Classifications
Spain is one of the few wine countries that labels its red wines by how long they have aged before release. These terms tell you how much time a Tempranillo spent in oak barrels and in bottle, and so which aromas will dominate your glass. Spanish law sets national minimums, and regions like Rioja and Ribera del Duero set stricter rules of their own.
Category | Minimum total aging | Minimum in oak | Style in the glass |
|---|---|---|---|
Joven | None | None (or brief) | Fresh, fruity, primary aromas |
Crianza | 2 years | 1 year (Rioja, Ribera del Duero) | Fruit plus vanilla and spice |
Reserva | 3 years | 1 year | Balanced fruit, oak and early savoury notes |
Gran Reserva | 5 years | 2 years (Rioja, Ribera del Duero) | Silky, complex, tertiary aromas |
Joven: Young and Vibrant
Joven means "young." These wines see little or no oak and are released within a year or so of harvest. In Rioja you may see them labelled Genérico or simply without an aging term. Joven Tempranillo is all about primary aromas: juicy red cherry, strawberry, raspberry, violet and a hint of herbs. Some are made by carbonic maceration, adding soft, playful notes of bubblegum and banana.
Drink it: Lightly chilled, within one to two years, with tapas, pizza, burgers or charcuterie.
Crianza: The Sweet Spot of Fruit and Oak
Crianza means "upbringing" or "nurturing." Under Spanish law a red Crianza must age at least two years before release, with at least six months in oak. Rioja and Ribera del Duero require a full year in barrel. Crianza Tempranillo keeps plenty of red and black fruit but adds secondary aromas of vanilla, coconut, cinnamon and toast. It is often the best-value bottle on the shelf and a perfect everyday Spanish red.
Drink it: Now or within about five years, with roast chicken, lamb chops, chorizo or Manchego cheese.
Reserva: Elegance and Balance
A Reserva must age at least three years, with at least one year in oak. Producers usually make Reserva only in better vintages, from their best grapes. Here the three layers start to meet: ripe and slightly dried fruit, well-integrated oak spice and early tertiary hints of leather, tobacco and earth. Reserva Tempranillo is smooth, structured and very food-friendly.
Drink it: From release to ten years or more, with roast lamb, beef tenderloin, mushroom risotto or aged cheeses.
Gran Reserva: The Pinnacle of Patience
Gran Reserva is reserved for exceptional vintages. These wines must age at least five years before release, with a minimum of 18 months in oak under national law and two years in Rioja and Ribera del Duero. The rest is spent in bottle in the winery's cellar. The result is a silky, layered wine dominated by tertiary aromas: dried cherry, fig, leather, cigar box, forest floor and mushroom, with soft tannins and a long finish. Traditional Rioja Gran Reservas are among the most age-worthy wines in the world, often thriving for 20 years or more.
Drink it: Decant gently to separate any sediment, and serve with slow-roasted lamb, game, truffle dishes or simply on its own.
How to Taste Spanish Tempranillo Like a Pro
The best way to understand Tempranillo is a vertical-style flight: one Joven, one Crianza, one Reserva and one Gran Reserva, ideally from the same region or producer. Taste them from youngest to oldest and notice how the wine changes.
- Look: Watch the colour move from purple-ruby to garnet and brick.
- Smell: Find the primary fruit first, then the oak, then the savoury tertiary notes.
- Taste: Notice how tannins soften from grippy to velvety with age.
- Finish: Older wines usually linger longer and show more layers.
Serving tips: Serve Joven at about 14°C (57°F) and Crianza, Reserva and Gran Reserva at 16 to 18°C (61 to 64°F). Use a large red wine glass, and give older wines time to breathe.
Perfect Food Pairings for Tempranillo
Tempranillo is one of the most versatile food wines in the world. Classic pairings include roast lamb, jamón ibérico, chorizo, grilled steak, paella with meat, roasted mushrooms, Manchego and other aged sheep's milk cheeses, and smoky barbecue. Its savoury side also loves autumn dishes like braised short ribs and mushroom stew, which makes it a perfect October wine.
Join Us for Tempranillo Month
Spanish Tempranillo is a grape with a story in every bottle: bright fruit from the vineyard, warm spice from the barrel and quiet complexity from years in the cellar. Reading about primary, secondary and tertiary aromas is a great start, but nothing beats tasting them side by side.
All October, High Five Wine Academy members are exploring Joven, Crianza, Reserva and Gran Reserva Tempranillo from Rioja, Ribera del Duero and beyond, with perfectly paired recipes each week.
Ready to taste the difference?
Join the High Five Wine Club today and start your Spanish wine journey this month.
