Abuelo Cayo Tempranillo Blanco – A New Twist on Rioja Tradition Updated → September 2025 Abuelo Cayo Tempranillo Blanco is a rare Spanish white wine that marries heritage and innovation. This Rioja white, made from the unique Tempranillo Blanco grape, offers vibrant tropical fruit flavors, floral aromas, and a refreshing finish. Discover its family winemaking roots, food pairings, and why it’s creating buzz among wine enthusiasts. Meet Abuelo Cayo Tempranillo Blanco A Legacy of Winemaking at Bodegas Quiroga de Pablo Abuelo Cayo: A Tribute to Family Tradition Tempranillo Blanco: Rioja’s Rare White Grape From Vineyard to Bottle: Crafting Abuelo Cayo Tempranillo Blanco Tasting Notes: Flavor Profile How Does It Compare to Other Wines? Serving and Pairing Suggestions Where to Buy Abuelo Cayo Tempranillo Blanco in Jackson Hole Frequently Asked Questions What type of wine is Abuelo Cayo Tempranillo Blanco? How is Tempranillo Blanco related to red Tempranillo? Should I drink this wine now or can I age it? What’s the best way to serve Abuelo Cayo Tempranillo Blanco? What foods pair well with Abuelo Cayo Tempranillo Blanco? Meet Abuelo Cayo Tempranillo Blanco Abuelo Cayo Tempranillo Blanco is an eye-opening white wine from Spain’s famous Rioja region. What makes it special is right in the name: it’s crafted from the rare Tempranillo Blanco grape, a naturally occurring white mutation of the red Tempranillo. In the glass, this wine embodies a fresh take on a classic Rioja heritage, offering wine lovers a chance to explore a new side of Spanish wine tradition. If you’re used to Rioja’s bold reds, this bottle will surprise and delight you with its bright character and unique story. This wine comes from the “Abuelo Cayo” collection, which translates to “Grandpa Cayo,” a name that hints at the deep family roots behind it. It’s produced by a multi-generational winery that blends old-world wisdom with modern techniques. The result is a lively yet refined white wine: medium-bodied, fragrant, and full of personality. Each sip of Abuelo Cayo Tempranillo Blanco tells a tale of tradition transformed, making it a must-try for those curious about the evolving Rioja wine scene. A Legacy of Winemaking at Bodegas Quiroga de Pablo The story of this wine begins with the winery itself: Bodegas Quiroga de Pablo. This family-owned estate in Rioja Alta has been growing grapes and making wine since the mid-19th century. Now run by the sixth generation of the family (siblings Juan Luis, Diego, and Maite), the winery carries forward a legacy of over 170 years. Tradition runs deep here—literally, in fact, as the original cellar was built 25–35 feet underground in the 1850s and is still used for aging wines today. It’s a place where old stone walls and oak barrels whisper the history of vintages long past. Despite its rich history, Bodegas Quiroga de Pablo is far from stuck in the past. The newest generation blends time-honored practices with a forward-looking vision. They ensure grapes are harvested at optimal ripeness and embrace modern winemaking techniques when it improves quality. This balance of heritage and innovation sets the stage for wines like Abuelo Cayo Tempranillo Blanco to truly shine. Every bottle benefits from the accumulated knowledge of generations, all dedicated to capturing the essence of their Rioja vineyards. Abuelo Cayo: A Tribute to Family Tradition The name “Abuelo Cayo” is more than just a label—it’s a tribute. In Spanish, abuelo means grandfather, and this special Colección Familiar (Family Collection) of wines honors the family’s ancestors. The Abuelo Cayo collection was created as a homage to the winery’s forebears, placing the focus squarely on the vineyards and the pure expression of the grapes. In these wines, oak aging plays a supporting role rather than the lead. This philosophy lets the true character of the Tempranillo Blanco grape and the terroir of Rioja take center stage. By naming the wine after their grandfather Cayo, the family signals the personal pride and history in each bottle. It’s a heartfelt nod to the wisdom passed down through the generations. The Abuelo Cayo collection wines are crafted with minimal oak influence and maximum respect for the fruit. That means when you drink Abuelo Cayo Tempranillo Blanco, you’re tasting a wine that’s been made to showcase its natural flavors and the unique qualities of the vineyard, just as the family’s ancestors would have appreciated. Tempranillo Blanco: Rioja’s Rare White Grape Tempranillo Blanco is not a grape you’ll encounter every day. In fact, it’s a relatively recent discovery in the wine world. This grape came to life in 1988 as a spontaneous mutation on a red Tempranillo vine in Rioja. One lone vine began producing golden-white grapes instead of the usual red ones – nature’s little surprise! For a long time Rioja was mostly known for its reds and a few traditional white varieties, but the emergence of Tempranillo Blanco opened up new possibilities. By 2007, Rioja’s wine authorities officially approved Tempranillo Blanco for use in DOCa Rioja wines, ushering in a new era for white Rioja. Today, Tempranillo Blanco remains exclusive to the Rioja region, making it a true local gem. It thrives in Rioja’s chalky clay soils and sunny, high-altitude vineyards. The grape is known for retaining high acidity and developing aromatic compounds that give wines floral, citrus, and tropical notes. Because it’s still relatively rare, wines like Abuelo Cayo Tempranillo Blanco offer a unique tasting experience. They represent the “new wave” of White Rioja – wines that combine indigenous grapes with modern winemaking to create something fresh and exciting, all while staying connected to Rioja’s roots. From Vineyard to Bottle: Crafting Abuelo Cayo Tempranillo Blanco The journey of Abuelo Cayo Tempranillo Blanco from vineyard to bottle is one of meticulous care. It starts in the family’s own vineyards in Rioja Alta, where vines grow at elevations between roughly 1,600 and 2,300 feet. The soil here is a complex mix rich in clay, iron, limestone, and pebbles – a terroir that imparts character to every grape. The vineyards are dry-farmed and tended organically (though without formal certification), meaning the vines are nurtured with sustainable practices and minimal artificial intervention. These tough, low-yield vines produce grapes full of concentrated flavor, which are hand-harvested at just the right moment for peak quality. In the winery, tradition meets innovation. The freshly picked Tempranillo Blanco grapes undergo a brief cold soak to extract aromatic richness from the skins. Fermentation takes place in temperature-controlled stainless steel tanks, preserving the grape’s delicate fruit and floral notes. But the story doesn’t end there: after fermentation, the wine is gently aged for a few months to enhance its complexity. Uniquely, Abuelo Cayo Tempranillo Blanco sees time in both French oak barrels and acacia wood barrels. The use of acacia – rather than only oak – is a thoughtful touch; it imparts a subtle hint of nuttiness and blossom aroma without overwhelming the wine. Overall, oak is used sparingly (just a half-year or so), making sure the final wine stays fresh and vibrant. The entire winemaking process is about balance: capturing the bright, pure expression of the Tempranillo Blanco grape while adding just enough finesse through aging for a silky texture and depth. Tasting Notes: Flavor Profile Pour a glass of Abuelo Cayo Tempranillo Blanco and the first thing you’ll notice is its lovely straw-gold hue, shimmering in the light. Bring it to your nose and you’re greeted by elegant and inviting aromatics. The wine bursts with notes of tropical fruits – think ripe pineapple and a hint of mango – intertwined with bright citrus like mandarin orange. There’s also a pretty layer of white flowers on the nose, reminiscent of orange blossom or acacia blossom, which gives the aroma a delicate floral lift. In the background, you might catch a whisper of something nutty or toasty (a nod to that gentle aging in oak and acacia wood), like a hint of hazelnut or vanilla bean, but it’s very subtle. Take a sip and the flavors mirror the aroma beautifully. This is a medium-bodied white, smooth on the palate yet refreshing. Lush flavors of green apple and pear meet those tropical fruit tones, creating a fruity medley that’s juicy but never sweet (this wine is fully dry). A streak of minerality – a sort of stony, clean character – runs through each sip, giving it structure. Thanks to the grape’s naturally high acidity, the wine is lively and crisp, balancing the fruit richness. The finish is long and satisfying, leaving a clean impression of citrus zest and a gentle floral aftertaste. Overall, Abuelo Cayo Tempranillo Blanco manages to be both richly flavored and light on its feet, making it a delightful sip that invites you back for more. How Does It Compare to Other Wines? Compared to classic white Riojas of the past, Abuelo Cayo Tempranillo Blanco is a different creature. Traditional white Rioja was often made from Viura (also known as Macabeo) and frequently aged for long periods in oak, yielding a heavily oaked, deep-gold wine with nutty, oxidative notes. In contrast, Abuelo Cayo Tempranillo Blanco is all about freshness and fruit. It skips the heavy-handed oak treatment of yesteryear and instead uses a light touch of wood aging. This means it retains a much brighter profile – more zingy citrus and tropical fruit, and far less of the dense vanilla and caramel character that you’d find in an old-school white Rioja Gran Reserva. It’s a modern style that appeals to today’s tastes for vibrant, aromatic whites. How about other Spanish whites? If you enjoy wines like Albariño from Galicia or Verdejo from Rueda, you’ll find some happy middle ground here. Like Albariño, Abuelo Cayo Tempranillo Blanco offers generous aromatics and a refreshing acidity, making it great for seafood. It’s not as lean or steely as a classic Albariño, though – this Rioja white has a bit more body and a rounder mouthfeel, thanks in part to the touch of barrel aging. Compared to a Verdejo, it’s less grassy and herbal, leaning more into tropical fruit and floral notes. And if you’re a fan of Chardonnay, imagine a Chardonnay that’s unoaked or only lightly oaked: you get a similar medium body and smooth texture, but with a very different flavor spectrum (more pineapple and blossom than apple and butter). In short, Abuelo Cayo Tempranillo Blanco holds its own among Spain’s whites by delivering a unique combination of Rioja’s minerality and warmth with a modern, fruit-forward twist. Serving and Pairing Suggestions To enjoy this wine at its best, serve it well-chilled but not ice-cold. About 50°F (10°C) is a sweet spot that brings out its crispness and aromas. Use a regular white wine glass to allow those lovely tropical and floral notes to gather. You won’t need to decant this white; it’s meant to be enjoyed young and fresh, straight from the bottle. If you’ve stored it, you can gently swirl the glass to awaken its scents. Abuelo Cayo Tempranillo Blanco is delightful on release, and while it has the acidity to hold up a couple of years in bottle, it isn’t really designed for long-term cellaring. We recommend drinking it within a year or two of the vintage to capture all its bright, youthful character. One of the joys of Abuelo Cayo Tempranillo Blanco is how versatile it is with food. Here are some perfect pairings to try with this wine: Seafood dishes: The wine’s citrusy, mineral streak makes it a natural with the ocean’s bounty. Try it with fresh oysters, grilled shrimp, or a classic Spanish seafood paella. The bright acidity will cut through the richness and highlight the sweetness of the shellfish. Soft and semi-firm cheeses: Serve it alongside Spain’s own Manchego or a creamy young goat cheese. The tropical fruit notes complement the nutty and tangy flavors, while the wine’s crisp finish cleanses the palate after each bite. Light poultry and vegetables: Think roasted chicken with herbs, or a sautéed vegetable medley. The wine’s balance of fruit and acidity enhances lighter fare without overwhelming it. It’s also superb with dishes like vegetable tapas, grilled asparagus, or even a summer salad topped with burrata cheese. Spicy and exotic flavors: Surprisingly, the fruity warmth of Abuelo Cayo Tempranillo Blanco pairs nicely with mildly spicy cuisines. Consider pairing it with a Thai green curry or spicy tuna roll – the wine’s sweetness of fruit notes and cooling acidity can tame heat and refresh the palate. Overall, treat Abuelo Cayo Tempranillo Blanco as you would a fine Viognier or an unoaked Chardonnay when pairing: it shines with foods that aren’t too heavy or overpowering, and it loves ingredients that echo its floral, fruity character. Whether it’s Spanish-inspired dishes or your favorite weeknight dinner, this wine is a food-friendly companion. Where to Buy Abuelo Cayo Tempranillo Blanco in Jackson Hole If you’re in Jackson Hole or the surrounding area, you’re in luck – you can find Abuelo Cayo Tempranillo Blanco right here at our shop, The Liquor Store of Jackson Hole. We’re proud to carry this distinctive Rioja white. As of now, it’s available for purchase at about $21 per bottle – a terrific value for an artisan import of this caliber. You can order it online through our website for convenient pickup or local delivery, or simply stop by our store at 115 Buffalo Way in Jackson to grab a bottle (or a few!). When you buy from us, you’re not just getting a unique wine – you’re also getting the benefit of our staff’s expertise. If you have any questions about Abuelo Cayo Tempranillo Blanco, food pairing ideas, or you want to explore similar wines, our knowledgeable team is here to help. We love introducing our customers to hidden gems like this. So why not pay us a visit? Discovering a rare wine like Abuelo Cayo Tempranillo Blanco is a rewarding experience for any wine lover, and we’re excited to share it with you. Cheers to trying something new and delicious! Frequently Asked Questions What type of wine is Abuelo Cayo Tempranillo Blanco? It is a dry, medium-bodied white wine from Rioja, Spain. Made from the Tempranillo Blanco grape, it features aromatic notes of tropical fruit, citrus, and white flowers. In terms of style, it’s fresh and vibrant rather than sweet, with a nice balance of fruity flavors and crisp acidity. This makes it a refreshing aperitif or food-friendly wine. How is Tempranillo Blanco related to red Tempranillo? Tempranillo Blanco is essentially the white version of the famous red Tempranillo grape. It originated from a natural mutation of a single red Tempranillo vine discovered in 1988. Genetically, it’s like a fraternal twin to red Tempranillo: sharing a lot of DNA but expressing as a white grape. While red Tempranillo produces bold red wines, Tempranillo Blanco grapes lack red pigment and instead yield white wines with their own distinctive fruity and floral character. Both grapes carry Rioja’s heritage, but they produce very different styles of wine. Should I drink this wine now or can I age it? Abuelo Cayo Tempranillo Blanco is best enjoyed while it’s young and vibrant. We recommend drinking it within a couple of years of its vintage to capture the bright fruit and floral notes at their peak. That said, the wine does have good acidity and a bit of structure, so it can hold up in the bottle for a short while. Storing it for an additional year or two beyond purchase is fine, but it’s not intended for long-term aging like some big reds. This wine shines in its youth, when its fresh flavors and aromas are most lively. What’s the best way to serve Abuelo Cayo Tempranillo Blanco? Serve this wine chilled, around 50°F (10°C) to bring out its refreshing qualities. Use a regular white wine glass to concentrate its aromas. There’s no need to decant it – just pop the cork and pour. If the bottle has been in the fridge, you might let it sit a few minutes at room temperature so it’s not over-chilled (extreme cold can mute the flavors). Also, consider serving it alongside food or appetizers; it shows beautifully with the right pairing. And as always, make sure to enjoy responsibly and savor the experience! What foods pair well with Abuelo Cayo Tempranillo Blanco? Thanks to its fruity and crisp profile, this wine is quite versatile at the table. It goes wonderfully with seafood (like grilled fish, shrimp, or seafood paella) because the wine’s citrus notes complement the briny sweetness of the seafood. It also pairs nicely with salads and vegetable dishes, especially those with ingredients like goat cheese or burrata, as the wine’s acidity cuts through the creaminess. If you’re serving cheese, try Manchego or other mild to medium-intensity cheeses. Additionally, Abuelo Cayo Tempranillo Blanco can handle a bit of spice, so Thai or Indian dishes that aren’t too fiery can be a fun match. The key is to pair it with foods that aren’t too heavy or rich — think light, flavorful Mediterranean or Spanish cuisine — so the wine’s bright character can really shine.
