Wines made with Monastrell grape

Monastrell wines, one of the best in Spain

The Monastrell grape is a red variety that has been widely cultivated in many areas of the Western Mediterranean for centuries. It is believed that the Monastrell originated in Spain, where it is the third most popular, and is now grown throughout the Iberian Peninsula, Southern France, Australia and California.

Their crops are best adapted to regions with dry and hot climates. The variety has small berries, with a thick skin, which gives it an ideal combination to create wines with intense color and high levels of tannins, which are complex, like their characteristic aromas.

These qualities make the Monastrell grape a powerful ingredient for the coupage, especially together with the Syrah, very spicy and the Garnacha grape variety with a very defined flavor.

The Cariñena and Cinsaut grapes also appear frequently on the labels with Monastrell, something that responds more to the tradition of these wines rather than for aroma or flavor issues.

In France, Monastrell is a key variety in the regions of Provence and the Southern Rhone Valley, where it is one of the main components of traditional wines.

In Spain, little by little, this variety has been gaining ground and importance in the wine culture, placing itself on the podium next to Tempranillo, Cabernet Sauvignon and Grenache.

Characteristics of Monastrell wine

This grape variety has a medium/late ripening and develops best in warm climates, taking its time to complete its cycle and soften the abundant concentration of tannins it usually contains. Hence, the wines have an intense color, with light garnet nuances that are still deep and bright.

In the mouth, tannins are accompanied by notes of medium acidity, which often includes a high alcohol content.

Connoisseurs of aromatic wines will be pleasantly surprised by this elixir where notes such as leather, musk and earthy touches predominate. Of course, we will also find traces of red fruits, but they are usually in a second or even third place.

In its coupages with other grape varieties it can offer ash and dairy aromas, with the presence of minerals, spices and chocolate.

It is a wine that is easy to drink, tasty, with a good body, perfect to drink accompanied or alone, always ready to conquer and seduce even the most demanding palates.

What is the pairing for Monastrell wine?

These wines require dishes that match their tannin content, so meats are welcome. Especially red meats, beef ribs, pork, stews and sausages in general. It is ideal if they are accompanied by sauces of fine herbs that combine well with the aromas of wine.

For those diners who prefer a meat-free menu or vegan menu, the recommendation is to opt for dishes with ingredients with earthy flavors, such as mushrooms (Portobello, Shitake, Funghi Secchi, Morilles, etc.), black rice and spoon dishes such as lentils. Sauces with a touch of shoyu (soy sauce) can brighten up the pairing with these proposals.

Italian food such as pizzas, lasagna or pasta pair excellent with this wine, thanks to its marked tannins and spicy aromas.

Some curiosities of the Monastrell grape
It is very common to see it in coupages with Syrah and Merlot, each providing its best characteristics to create magnificent table wines. Likewise, it is mixed with Grenache to attenuate the oxidation processes of it.

In Alicante and Murcia Monastrell is prepared alone, monovarietal wine, leaving their broths to offer their naked qualities. But it is also popular to find it with Cabernet Sauvignon, looking for a perfect balance, to achieve unique wines.

This grape is very resistant to climatic changes, including harsh droughts, during which its production decreases, in order to then recover and adorn itself with its best fruits.