Buy or order Monastrell wine

The Spanish Monastrell grape is better known in other countries as Mourvedre or Mataro. For years, the Monastrell grape was neglected, but thankfully, it's made a comeback, and the Spanish have embraced this beautiful grape. Today, Monastrell is the most widely cultivated grape in Spain, along with Garnacha, and that's quite something. The grape ripens quickly and releases warm and impressive aromas and flavors. A thick skin ensures deep colors in the glass.

The history of Monastrell, or Mourvedre, goes back a long way and is linked to the town of Murviedro, near Valencia. It was there that the grape first saw the light of day. The now-old vines produce rich, full clusters that are invaluable to Spanish viticulture. Monastrell thrives in extremely hot conditions, which is essential in Spanish vineyards. As the vines age, the grapes develop more depth, resulting in more powerful red wines. Many rosé wines are also made from Monastrell. This is becoming increasingly common, and with their beautiful light pink color, they rival French rosé wines.

What does Monastrell taste like?

Delicious fruit with many powerful flavors—that's what the Monastrell grape stands for. In most cases, the wine is very dark in color, thanks to its thick skin. When smelling a Monastrell wine, it often reveals nuances of cherry, blackberry, and raspberry, as well as some clove and rustic notes. The taste of an unaged wine is primarily very fruity, as we see in the Jumilla region. In the Valencia and Alicante regions, Monastrell wines are often aged in oak, which in turn produces deeper flavors of light spice, stewed black fruit, and hints of vanilla and cedar. In the best Monastrell wines, we also taste and smell notes of coffee grounds, sweet tobacco, and toasted notes.

What do we eat with a Monastrell Wine?

If you have a nice piece of beef, a glass of Monastrell is an excellent choice. This wine pairs beautifully with a variety of meat dishes, from steak to Iberian. Stews and sausages are also a perfect pairing, as is hard cheese. Monastrell is also excellent with a BBQ or confit red poultry.