Wine has been made for at least 2,000 years in Castilla y León, a mountainous region of northern Spain. It’s not the easiest place in the world to grow grapevines; summers are swelteringly hot, winters are bitterly cold, and frost can stick around long into the springtime. But it’s exactly that which has made the wines of this region so special. The vines have to work hard to survive, growing slowly over the decades to become gnarled and hardy. They don’t produce a huge amount of fruit, but the grapes they do provide are packed with remarkable depth and complexity.

Within this region sits Ribera del Duero, a wine region which follows the Duero river for 70 miles, high up on a plateau around 720-1,100 metres above sea level. Its reputation was established by Benedictine monks who moved over from Burgundy way back in the 12th century, but it wasn’t until 1982 that it was awarded Denominación de Origen (DO) status (a protection given to Spanish wines much like Italy’s DOC or France’s AOC, which ensures wines featuring the Ribera del Duero name are always from the region and made to certain standards). Today, over 40 years later, the region’s wines are some of Spain’s most revered.

Those wines are almost always made using one grape – Tempranillo (known as Tinto Fino or Tinta del País locally). Tempranillo is the third-most planted grape variety in the world, but it originated right here in northern Spain – and those in the know look to Ribera del Duero for a bottle of something truly special.

The Tempranillo wines of Ribera del Duero are deeper in colour, boasting more complex tannins, fuller bodies and more intense dark fruit flavours – all of which combine to produce well-structured wines of real elegance. That’s because of the climate; those harsh winters and scorching summers mean the grapes produce thicker skins and ripen quickly, resulting in wines that are expressive, age-worthy and incredible with food.

There are of course other grape varieties grown in the region – Cabernet Sauvignon, Merlot, Malbec and Garnacha can be added to wines, but any bottle carrying the Ribera del Duero name must be at least 75% Tempranillo. There are local whites (especially Albillo Mayor) and rosés that are quickly gaining popularity but it’s the elegant, complex reds which Ribera del Duero is really known for.

As with many European wines, what is in the bottle has usually been designed to complement what was traditionally on the plate. This part of Castilla y León is all about hearty, meaty dishes to help stave off the cold winters, and the full-bodied red wines, all dark fruit, leather and tobacco, are the perfect partner (as are the fresher, higher in acidity bottles also created in the region). We’ve selected six beautiful examples from winemaking bodegas across Ribera del Duero and matched them with recipes – Spanish or otherwise – to make at home.

This renowned wine is made using grapes collected from 20 different ‘aldeas’ (villages) across the region, and its spicy, dark fruit and tobacco-scented palate works perfectly with the deeply rich and umami-filled flavours of lamb. The cumin and fennel used to flavour the lamb as it slowly cooks works particularly well here.

£24.80 from armitwines.co.uk

This red is all about the fruit, with a long finish that remains elegant right to the end. Pairing it with this take on the Barcelona dish bomba – a large croqueta made with potato and pork mince – provides plenty of richness but allows the lighter, fruitier notes of the wine to pair with the spicy tomato sauce on top.

£14.63 from decantalo.co.uk

A pure expression of the region’s Tempranillo, grown high up on the plateau and with a little coffee, spice and oak from being aged. It’s a little toasty and very well-rounded, which makes it a great match for grilled meat – in particular lamb. The sweetness of the pumpkin and the fresh spice of the vinaigrette brings everything together very well.

£16 from Waitrose

Big, bold and incredibly intense, this is another 100% Tempranillo which champions richness and bold, chocolatey flavours as much as its black fruit flavour. That punchiness remains refined but means it can stand up to the boldness of Mexican spices and heat, which is why these deeply indulgent short rib tacos are a winning combo.

£23 from thesipster.co.uk

The dark fruit in this aged, high-altitude red has huge depth and a prominent savouriness which mirrors the combination of fruit and meat in a north African tagine. Lamb brings gamey richness, the dried fruit tart pops of sweetness and the spices a level of complexity – three elements in the dish which can also be found in the wine itself.

£55 from tanners-wines.co.uk

A 100% Tempranillo which is seriously age-worthy and a highly respected wine from the region, the flavours in this bottle are truly complex. Herbaceous, sweet, spicy, with minerality alongside those classic flavours of plum and blackberry. Pairing it with stroganoff – a dish which champions deep savouriness and rich creaminess above all else – allows the wine to express itself fully whilst cutting through the decadence of the mushroom sauce.

£58.95 from uncorked.co.uk

Find out more about Ribera del Duero DO at riberadelduero.es or follow @riberadelduerouk on Instagram.