Cards of Wine

Monastrell (Spain)

Monastrell was introduced to Spain by Phoenician traders. Called Mourvèdre in France, it is intensely colored, high in tannins and alcohol and often blended.

Profile

Monastrell is a full bodied wine with rich tannins:

Body
Tannins
Fruit
Acidity

Flavors

Black Fruit. Plum. Black Cherry.
Blueberry. Blackberry. Jam.
Violet. Rose. Herbs. Thyme. Flowers.
Spices. Black Pepper. Licorice.
Oak. Leather. Earth. Meaty. Animalistic.

Food Pairing

Monastrell needs rich food to absorbe the rich tannins.

Spanish. Indian.
Cheese based Pasta. Mushroom Risotto. Truffle Oil.
Beef. Barbeque. Roasted Meat. Lamb. Pork. Veal. Ribs.
Duck. Smoked Meat. Hearty Stews. Cassoulet.

Aged Cheeses. Manchego. Smocked Cheddar and Gouda. Pecorino.

Serving temperatures:
17-18°C (63-64°F)

About

Monastrell is a red wine grape that grows in many regions around the world:

In USA, Australia, and South Africa it is called Mourvèdre or Mataro.