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Tempranillo Blanco is a white mutation of the dark-skinned Tempranillo. Since 2007 it has been recognized by the Rioja Consejo Regulador (Rioja Regulatory Council) and included as a permitted variety in the Rioja DOCa classification. Tempranillo Blanco shares 97.8 percent of its DNA with its red parent variety, though the resulting wines would bear little resemblance were they placed side by side. Mutation is a naturally occurring phenomenon in the plant kingdom and many other prominent grape varieties like Pinot Blanc and Grenache Blanc share a similar history.

The grape traces its origins back to 1988 when it was discovered in Rioja, Spain. While tending to his vines in Murillo de Rio Leza, Jesus Galilea Esteban noticed a single cluster of Tempranillo grapes were yellow-green instead of the expected black-blue. The curious discovery was reported to CIDA (Spain's Center for Agricultural Research and Development) and by 1993 the new variety was declared stable, with 100 plants having been successfully cloned.

Tempranillo Blanco's leaves, bunches and berries are smaller than Tempranillo's, though their life-cycles are very similar. Both ripen early after a late bud break, making them adaptable vines to various environments. Average yields, comprised of many small clusters, are characteristic of a Tempranillo Blanco harvest, though vines can be susceptible to pests and disease.

The best examples show great concentration of orange and stonefruit characters, but it is gaining a reputation for displaying a myriad of interwoven qualities. Higher alcohol levels and a pH of 6.9 ensure the variety has the ability to age well, too. Tempranillo Blanco would be difficult to pick in a blind tasting as it seems no one can yet agree on its definitive character.

Food matches for Tempranillo Blanco include:

• Basque baked spider crab (txangurro al horno)
• Thai fish curry
• Tuna salad with giant white corn