Get Complete Information On Famous Spanish Tempranillo Red Wine

Markus Reed | News Nov 19, 2015

Tempranillo wines are also made in Australia in the wine regions from the Granite Belt in Queensland to the King Valley in Victoria to McLaren Vale and the Barossa to Geographe and Margaret River in Western Australia.

Tempranillo, arguably the most famous of Spain's native grapes, is a vibrant, aromatic varietal that offers spicy, red fruit aromas and flavours.

Tempranillo red wine is usually highly oaked, making it excellent with grilled vegetables and meats. Here is a recipe using Tempranillo Red Wine.

Roast Pork Loin with Caraway Sauce and Tempranillo Wine


  • 2 lb boneless, trimmed pork tenderloin 
  • Salt and freshly ground black pepper
  • 6 tbsp caraway seeds, divided 
  • 1/2 cup coarsely chopped onions 
  • 1/2 cup coarsely chopped celery 
  • 1/2 cup coarsely chopped carrots 
  • 2 tbsp olive oil, divided 
  • 1/4 cup all-purpose flour 
  • 1/4 cup butter 
  • 3 cups brown stock 
  • 1 cup dry red wine such as Tempranillo 


  • Preheat oven to 325°F. Place a roasting pan in the oven to preheat. 
  • Prepare the Pork: Season pork loin with salt, pepper and press half the caraway seeds onto the surface. 
  • Remove the hot roasting pan from the oven and drizzle the bottom with 1 tbsp olive oil. Place pork in pan, fat side down, and surround it with the vegetables. Lightly season vegetables with salt and pepper. Return the pan to the oven and roast for 20 minutes. 
  • Meanwhile, make the Roux: In a nonstick sauté pan, melt the butter over medium heat. Whisk in the flour, making sure there are no lumps. Cook the roux for about 5 minutes or until you can no longer smell the raw flour and the aroma becomes slightly nutty. This roux will thicken the pan sauce when the pork is done. 
  • Remove pork from oven, turn fat side up, stir the vegetables, return the pan to the oven and roast another 20 minutes or until pork reaches an internal temperature of 160°F to 170°F on an instant read thermometer. Transfer to an ovenproof platter, tent with aluminum foil and keep warm in a low oven while you finish the pan sauce Slice the pork just before serving. 
  • Make the Sauce: In a skillet, toast the remaining caraway seeds in 1 tbsp of oil, over medium heat, until lightly browned. Remove from heat and set aside. 
  • Deglaze the roasting pan with the stock and wine, scraping up all the yummy drippings in the bottom of the pan. Simmer for about 20 minutes or until it is reduced by half. Whisk in the toasted caraway seeds and the roux, and cook over medium heat until it reaches your desired thickness. Strain out the solids, re-season as necessary and serve over the sliced pork. 

You can buy a bottle of Tempranillo Red Wine starting at around $14 for young ones; those aged in oak may cost more.