Mourvèdre (AKA Monastrell or Mataro)

TL;DR

An earthy, meaty red that loves the warm weather.

So, what's Mourvèdre all about?--red

Mourvèdre lives under a few aliases; you may know it as Monastrell in Spain, or in Australia as Mataro. It makes wines that are full-bodied and high in tannin, and explode with dark fruit flavours and brooding complexity. Not for the faint-hearted, and often with elevated alcohol, but when well-made can be incredibly detailed, weaved together like an expensive fine wool coat.

Where did Mourvèdre originate?--aromatic

It all started in central Spain, where it is known as Monastrell.  When it moved to France (in the south) it became known as Mourvèdre. Then, upon popping up in Australia, some folks began to refer to it as Mataro. Confused yet? At least they all start with M... ;)

Who's famous for Mourvèdre?--racy

Spain - Jumilla, Yecla

France - Southern Rhone, Provence

USA - California, Washington

Australia - Barossa Valley

What does Mourvèdre taste like?--aromatic

Mourvèdre is a serious red that takes in all the heat of the sun and shines out dark fruit flavours, brambly berries, leathery, earthy notes as well as some vanilla bean and chocolate. Complex certainly, a little wild sometimes, always on the rustic side with savoury notes.

Main styles Mourvèdre known for--cellar

Tends to stick to the one range of full-bodied and earthy, although obviously the wines of Australia and California, as with any grape, are more fruit-driven than their European counterparts.

What foods to pair with Mourvèdre--plum

The rustic nature of these wines lends them to rich, hearty dishes, so the tannins can meld with the protein and do their thing. Think stews, braises and other rich, wintery things.

Fun fact--earth

Mourvedre is the grape for famed red wine region Bandol, found in Provence in southern France. Provence - not just for rosé!

If you like this, you should also give these grapes a guzzle...--wines

Carignan, Tempranillo