This week wraps up our four week series on Spanish wine. Hopefully you’ve learned a little and were introduced to some awesome wines and wine regions. I’m sure this will not be the last time we talk Spanish wines.
This week we discuss Monastrell (or you might know it but it’s French name Mourvèdre). This wine is the third most grown red grape in Spain and makes a big, bold, meaty wine meant to be enjoyed with food. Since it’s origins are Spanish, it’s only fitting that we included in this series. We hope you enjoy. Cheers!
circled part of the map is the Mucia and Valencia regions and DOs discussed in this episode.
Topics discussed in this episode:
- Where is it grown?
- History of the grape
- Predominant growing regions in Spain
- Grape growing techniques
- Flavor Characteristics
- Food pairings
Spanish DOs mentioned in this episode; Alicante, Jumilla, Valencia, and Yecla
Map By Tyk via Wikimedia Commons
Wine Recommendations:
Volver Tarima Monastrell – Priced around $9. The vines that this wine comes from are between 25-30 years old, all harvesting is done by hand and it’s aged for six months in american oak. This wine come from the Alicante DO with chalky soils. This wine is so savory! We got smoke, raspberries and cherries on the nose with flavors of plums, raisins, mushrooms, herbs and spices. Medium acidity and medium tannins.
Familia Castaño Hécula Monastrell – priced around $12. This wine comes from over 38 year old vines and was aged for 6 months in mostly French Oak (50% new barrels). From the DO Yecla with stony and sandy soil with lime. So much going on in this wine! Has aromas of smoke, black licorice, fig, plum, leather and dust. This wine is dry, high acidity and medium tannins. The taste is savory and a little meaty with black pepper. Pairs well with a pot roast but needs to decant a couple hours before drinking.
What to catch up on your Spanish wine knowledge? Check out our other episodes: Cava, Albariño, Rioja Crianza, Rueda Whites, and Calatayud Garnacha.