Tempranillo is the most famous red wine grape of Spain, and is responsible for the great wines of Rioja - rich, well-structured wines with deep color, complex flavors of fruit and spice, good acidity and tannin. Most Tempranillo in Spain is made in the Bordeaux style and aged in oak casks, a lingering influence from the last century when the phylloxera epidemic in the vineyards of France forced French winemakers across the border into Spain. The grape is widely cultivated under various local names in Spain and is an important varietal in Argentina and to a lesser degree in Portugal. Although frequently used in a blend, it is complex enough to stand on its own. Because of its starring role in the world-acclaimed wines of Spain, Tempranillo has gained prominence in new experimental vineyards located throughout the world.

In California, about 10% of all grape varieties currently grown in the state trace their heritage to Spain, with Tempranillo accounting for the smallest portion, less than 1,000 acres. Wines made from Tempranillo span a range of style from bright, spicy and easy-drinking to rich, complex wines suitable for long cellaring. California Tempranillo makes an ideal partner for grilled chicken, pork, lamb or steak and robust Spanish style snacks called "tapas", such as chilled black bean salad or olive spread. Serve at cool room or cellar temperature.

Camille says..These pork kabobs can be quickly prepared once the meat is marinated. To simplify the dinner preparation further, grill onions, zucchini and potatoes along with the kabobs. Pour Tempranillo for the meal and finish with fresh summer fruit.

Citrus-Herb marinated Pork Kabobs
11/2 -2 lb. boneless, trimmed pork
tenderloin, cut into 11/2-inch cubes
1 medium onion, cut into
11/2-inch chunks
2 green bell peppers, seeded
cut into 11/2-inch squares
1/2 cup Tempranillo
1/3 cup orange juice
1 Tbsp lemon juice
2 Tbsp Canola oil
1 medium clove garlic, crushed
2 tsp chopped fresh thyme
1 tsp grated orange rind
Salt and freshly ground black pepper to taste
Orange slices for garnish

Preparation

Arrange pork cubes, onion chunks and bell pepper squares in shallow glass dish. Combine remaining ingredients except salt and pepper and orange slices; pour over pork cubes to coat all sides. Cover and refrigerate 2 hours. Bring meat and vegetables to room temperature before cooking.

Thread pork alternately with onion wedges and green pepper squares on long metal skewers. Place over hot coals on grill or place on rack in broiler several inches from heat source. Cook 8-12 minutes total, browning both sides, basting with marinade, until pork is browned and internal temperature is 160ºF. Meat will continue to cook awhile after removing from grill. Season with salt and pepper and garnish with orange slices. Serve immediately.

Preparation time: 25 minutes.

Marinating time: 2 hours .

Cooking time: 8 - 12 minutes.

Makes 4 servings.

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