Monastrell, Yecla, Bodegas Castaño – La Mancha
Otherwise known as Mourvèdre and Mataro and used in the blends of Bandol, Alicante, Chateauneuf-du-Pape, Languedoc wines, Monastrell is often ignored, in my opinion, unjustly. Monastrell is a meaty and full-bodied red wine; the smell is an explosion of dark fruit, flowers like violet and herbaceous aromas of black pepper, thyme, and red meat. In regions such as Bandol, France and Jumilla, Spain, Mourvèdre wine can have a very gamey taste. It needs rich foods to absorb the high tannin such as meats with lots of umami like beef short ribs, pork shoulder, barbeque, lamb, rabbit, pork sausage and veal. The spices that complement the floral character in the wine are regional spices found in Provence, France such as lavender, rosemary and thyme. Mushroom, black pepper and soy sauce are ingredients to pair it with in vegetarian food.