Mourvedre

Mourvedre, which is thought to have originated in the Valencia region on Spain's Mediterranean coast, is a black grape variety used primarily for red wine (and some rosé wines) that particularly requires the heat and sunlight of the sun.

It is also known as Monastrell in Spain and Mataro in California and Australia.

It is especially famous in Bandol, Provence, France, where it is blended into AOC wines such as Cassis and Côtes de Provence, but is also widely grown in the Southern Rhône and Languedoc-Roussillon.

To ripen properly, it needs strong sunlight. It thrives in dry clay-limestone soils that receive plenty of sunshine. It loses vigor if it is deficient in potassium and magnesium. It is vulnerable to the cold in winter.

It is one of the most delicate varieties, taking a long time to ripen and producing an unstable yield, so it requires skill to consistently produce a constant amount of high-quality grapes.

The clusters are medium to large in size, cone-shaped and tightly packed with small, round kernels that are black in colour and have a thick inner skin.

The characteristics of Mourvedre alone are its deep, almost opaque color, its intense aromas of black fruits such as blackcurrant and blackberry, game, truffles, and spices such as cinnamon, its low acidity, and its strong tannins.

It is generally blended with Syrah, Grenache, Cinsault, etc. to give the wine structure, complexity, and richness, making it delicious to enjoy even when young.

Due to its richness, tannins, and aromatic characteristics, it is recommended to pair it with beef, game, lamb, etc. In particular, the higher the proportion of Mourvedre, the better the balance will be with meats that are well seasoned or have strong flavors.

If you roast meat, it goes well with sauces made with truffles or other mushrooms, stews with prunes, and sauces made with black currant.