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..I created this pork chop recipe, redolent with rosemary and garlic, to be compatible with Tempranillo. Add grilled corn-on-the-cob or new red potatoes, zucchini halves wrapped in foil packets and a tossed green salad. Fresh summer fruit is a perfect dessert.

4 6 oz pork chops, 1-inch thick, about 11/2 lb.
1/3 cup Tempranillo, or other dry red wine
3 Tbsp virgin olive oil
2 Tbsp fresh lime juice
2 medium cloves garlic, minced
1 green onion, finely chopped, white and 1/2 the greens
2 Tbsp chopped fresh rosemary, or 11/2 tsp dried
2 Tbsp chopped fresh parsley
Salt and freshly ground black pepper

Preparation

Trim excess fat from each pork chop. In a large measuring cup, combine wine, olive oil, lime juice, garlic, onion, rosemary and parsley. Whisk well to combine. Arrange pork chops in a shallow glass dish. Pour marinade over pork, turning to season all sides. Cover and refrigerate at least 1 hour. Prepare charcoal for grill.
Remove chops from refrigerator about 20 minutes before grilling. When coals are medium-hot and ash-covered, place pork chops on grill. Cook uncovered 7 to 8 minutes per side, turning once, basting with marinade, until all is used.** An instant-read meat thermometer inserted into center of a chop should register 160°F when done. Remove the chops from the grill and season with salt and pepper. Serve immediately.

Preparation/marinating time: about 1 hour 15 minutes

Cooking time: about 14-16 minutes

Makes 4 servings.

Top