Mourvèdre is a red grape variety known as Monastrell in Spain and Mataro in Australia. It is a late-ripening, heat-loving variety that produces deeply coloured wines with firm tannin, dark fruit and savoury, sometimes gamey or herbal character. It is important in Bandol, southern Rhône blends, Spain’s Jumilla and Yecla, and Australian GSM-style wines.
Mourvèdre needs a warm, relatively long growing season to ripen fully. It is particularly important in Bandol in Provence, where it forms the majority of many red wines and is also used in rosé. In southern Rhône blends it is often combined with Grenache and Syrah, while in Spain it is widely grown as Monastrell.
Typical aromas include blackberry, plum, dark cherry, game, leather, smoked meat, black pepper, thyme and rosemary. Mourvèdre generally has full body, high tannin and medium acidity. It can develop complex savoury notes with bottle age, and often contributes structure and depth to blends.
Mourvèdre pairs well with slow-roasted lamb, game stews, daube provençale, grilled meats, sausages and dishes with herbes de Provence. Its savoury character and tannin work well with rich, protein-based preparations.
Example: serve Bandol red with roast lamb and rosemary, or pair a Spanish Monastrell with grilled beef and roasted peppers.
In a GSM blend, Grenache usually contributes fruit and warmth, Syrah adds colour and spice, and Mourvèdre provides tannin, savoury character and structure. The proportions vary by producer and region.
Chef’s note: Mourvèdre can be quite firm when young. Match its tannin and savoury intensity with grilled or slow-cooked dishes rather than delicate preparations.
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