Monastrell was introduced to Spain by Phoenician traders. Called Mourvèdre in France, it is intensely colored, high in tannins and alcohol and often blended.
Monastrell is a full bodied wine with rich tannins:
Black Fruit. Plum. Black Cherry.
Blueberry. Blackberry. Jam.
Violet. Rose. Herbs. Thyme. Flowers.
Spices. Black Pepper. Licorice.
Oak. Leather. Earth. Meaty. Animalistic.
Monastrell needs rich food to absorbe the rich tannins.
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.
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.