The Wine Profile

1 Which meat is a classic pairing with Tempranillo?

A Raw sashimi B Roast lamb C Steamed white fish D Fruit salad

2 Which fruit aromas are most associated with Tempranillo?

A Red cherry, plum, and strawberry B Peach, apricot, and white flowers C Blackcurrant, blueberry, and liquorice D Citrus, green apple, and gooseberry

3 How does Tempranillo typically feel in the mouth compared to Cabernet Sauvignon and Pinot Noir?

A Firmer and grippier than both Cabernet and Pinot Noir B Softer than Cabernet but firmer than Pinot Noir C About as grippy as Pinot Noir, just lighter than Cabernet D Softer and smoother than both Cabernet and Pinot Noir

4 What does a young glass of Tempranillo typically look like?

A Pale golden yellow with green hints, typical of young red wines B Medium ruby with a violet tint and a touch of translucence C Deep opaque purple-black, almost like ink in the glass D Amber with orange edges, like a well-aged mature red wine

5 How does a Tempranillo feel in the mouth in terms of body?

A Medium to full-bodied — pairs well with a wide range of dishes B Extremely heavy and syrupy — overpowers most dishes on the table C Very light and watery — best as an aperitif without any food D Bone dry and sharp with no fruit — only works alongside fish

6 At what temperature should a Tempranillo wine ideally be served?

A 22–24°C, warm to help open up the aromas B 6–8°C, like a white wine straight from the fridge C 10–12°C, lightly chilled like a rosé wine D 16–18°C, cool room temperature or slightly below