Are Tempranillo and Garnacha blended together?

Yes, it is a classic blend, for example in Rioja or Navarra. Tempranillo brings colour, structure and ageing potential, and Garnacha brings ripe fruit, body and alcohol.

Is Garnacha Tintorera a type of Garnacha?

No. Garnacha Tintorera is a different variety, also known as Alicante Bouschet: a cross bred in France that has Garnacha as one of its parents. Unlike Garnacha, it has red flesh, so it gives very deeply coloured wines.

Which grape makes lighter wines?

It depends on the style. Garnacha has a lighter colour and softer tannins but usually reaches higher alcohol, so it can feel just as full-bodied; in high areas such as the Sierra de Gredos, lighter, fresher Garnachas are also made. A young, unoaked Tempranillo can also be light and fruity.

Comparison

Tempranillo vs Garnacha

Tempranillo or Garnacha (Grenache)? Two key Spanish red grapes compared by colour, body, aromas, ageing and regions, so you can recommend each wine with confidence from the list.

Tempranillo and Garnacha are two cornerstone red grapes in Spain and often share the same bottle. Tempranillo is the base of the reds of Rioja, Ribera del Duero and Toro, and in Portugal it is known as Tinta Roriz or Aragonez. Garnacha is important in Aragón, Navarra and Catalonia and, outside Spain, stands out in the south of France, where it is called Grenache, and in Sardinia, where it is called Cannonau. Although they share regions and blends, they make wines that differ quite clearly in colour, structure and aromas.

Comparison table

Aspect	Tempranillo	Garnacha
Other names	Tinto Fino, Tinta del País, Tinta de Toro, Cencibel, Ull de Llebre; Tinta Roriz and Aragonez in Portugal	Garnatxa in Catalonia, Grenache in France, Cannonau in Sardinia
Key regions	Rioja, Ribera del Duero, Toro and La Mancha; in Portugal, Douro and Alentejo	Campo de Borja, Calatayud, Cariñena, Navarra, Priorat and the Sierra de Gredos; in France, the southern Rhône and Roussillon
Skin and colour	Fairly thick skin; medium to deep colour	Thin skin; lighter colour that turns brick-red sooner
Style and body	Medium to full body and medium to firm tannins; very versatile, from young wines to long-aged ones	Often high alcohol, soft tannins and moderate acidity; can be full-bodied even when the colour is light
Aromas	Cherry, plum and red fruit; with ageing, tobacco and leather, plus vanilla or coconut when American oak is used	Ripe red fruit (strawberry, raspberry), spice and wild-herb notes
Winemaking and ageing	Takes very well to barrel ageing; the base of many Crianza, Reserva and Gran Reserva wines	More prone to oxidation; many wines are made young or with gentle ageing; also used for rosés and, in France, for vins doux naturels such as Banyuls
Serving temperature	14-16 °C for young wines; 16-18 °C for aged ones	14-16 °C; serving it slightly cool helps balance the alcohol
On the list	Guests usually recognise it by the appellation (Rioja, Ribera) rather than by the grape	Often listed by grape name; it helps to spell out the style, from fresh and light to powerful

Key differences

1
Colour: Tempranillo, with thicker skins, gives deeper-coloured wines; Garnacha, with thin skins, gives lighter wines that evolve sooner.
2
Structure: Tempranillo usually has firmer tannins, while Garnacha is softer on the palate and often higher in alcohol.
3
Aromas: Tempranillo leans towards cherry and plum and, with ageing, tobacco and leather; Garnacha towards strawberry, raspberry and spice.
4
Ageing: Tempranillo handles long barrel ageing well; Garnacha is more prone to oxidation and is often given gentler ageing.
5
Styles: besides reds, Garnacha makes fresh rosés and vins doux naturels; Tempranillo is associated mainly with red wines.

Which one to recommend?

When to recommend Tempranillo

Recommend Tempranillo to guests looking for a red with structure, noticeable tannins and good ageing potential, from a fruity young wine to a Reserva. It works very well with roast meats, cured charcuterie and sheep's cheeses.

View entry: Tempranillo

When to recommend Garnacha

Recommend Garnacha to guests who prefer a red with ripe red fruit, soft tannins and a gentle texture. It suits spiced dishes, braised white meats and, in its fresher styles, even oily fish such as tuna.

View entry: Garnacha

On the wine list

Show the grape next to the appellation: many guests order Rioja or Ribera without knowing they are choosing Tempranillo.
Pour at least one red of each grape by the glass so guests can compare structure and fruit at the table.
Don't confuse Garnacha with Garnacha Tintorera: it is a different variety with red flesh, so write the full name on the list.

Food pairings

Tempranillo

Roast lamb
Ibérico ham
Aged Manchego cheese
Braised Ibérico pork cheeks

Garnacha

Roast Ternasco de Aragón (young lamb)
Chicken chilindrón (with peppers and tomato)
Charcuterie board
Seared bluefin tuna

Frequently asked questions

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