Spanish Monastrell, also known as Mourvèdre in other parts of the world, is a red wine grape variety that is widely cultivated in Spain. It is particularly grown in the regions of Jumilla, Yecla, and Bullas, where the warm climate and high elevation contribute to the optimal ripening of the grapes. The Monastrell grape produces wines that are full-bodied, rich in flavor, and have a good aging potential.
The Characteristics of Spanish Monastrell
Spanish Monastrell wines are known for their deep, dark color, which is a result of the high concentration of phenolic compounds in the grapes. These compounds give the wine its intense flavors of dark berries, black cherries, and plums, along with notes of spice, leather, and tobacco. The wines are typically high in tannins and have a moderate to high acidity, making them well-suited for aging. In terms of alcohol content, Monastrell wines usually range from 13% to 15%.
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Spanish Monastrell is often referred to as “vino” in Spanish, which is the general term for wine. In specific regions where Monastrell is produced, such as Jumilla and Bullas, the locals may have their own dialect or variation of the word to describe the wine. For example, in Jumilla, they may call it “vino de Jumilla” or simply “Jumilla.”
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Unlike cooking wines, Spanish Monastrell is not typically used for cooking. Due to its rich and complex flavors, it is best enjoyed on its own or paired with hearty dishes such as grilled meats, stews, or aged cheeses. The tannins in Monastrell wines help to cut through the richness of the dishes, creating a harmonious balance of flavors.
The Varieties of Spanish Monastrell
While Monastrell is the primary grape variety used in Spanish wines, there are several sub-varieties that you may come across. The most common sub-varieties include:
- Monastrell-Merlot: This blend combines the power and structure of Monastrell with the softness and elegance of Merlot.
- Monastrell-Syrah: This blend adds complexity and spice to the Monastrell wines.
- Monastrell-Cabernet Sauvignon: This blend creates wines that are full-bodied and rich in flavor, with intense dark fruit flavors.
In addition to these traditional blends, there are also single-varietal Monastrell wines that showcase the pure expression of the grape. These wines often have intense flavors and aromas, with a strong backbone of tannins and acidity. They are highly age-worthy and can develop even more complexity over time.
Exploring the Wine Regions of Spanish Monastrell
In Spain, the main wine regions where Monastrell is cultivated are Jumilla, Yecla, and Bullas. Each of these regions has its own unique characteristics and terroir, which influence the style and flavor profile of the wines.
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Jumilla is known for its hot and arid climate, with large diurnal temperature variations that help to retain the grapes’ acidity. The wines from Jumilla are often bold and powerful, with concentrated flavors and a firm tannic structure.
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Yecla, on the other hand, has a cooler climate and higher elevation, resulting in wines that are more elegant and refined. The wines from Yecla exhibit bright acidity, balanced tannins, and complex aromatics.
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Bullas, located in the Murcia region, has a Mediterranean climate with influences from the nearby mountains. The wines from Bullas are characterized by their freshness, vibrant fruit flavors, and well-integrated tannins.
Overall, Spanish Monastrell offers wine enthusiasts a wide range of flavors and styles to explore. Whether you prefer a bold and powerful wine or a more elegant and refined one, there is a Monastrell wine to suit your taste. So, pour yourself a glass of this Spanish gem and embark on a flavorful journey through the varieties of Monastrell.