Beverage

Monastrell

Monastrell is Spain’s name for Mourvèdre—sun-loving, thick-skinned red that yields blackberry, wild herb, and meaty-savoury wines with firm tannin when fully ripe. Jumilla, Yecla, and Alicante dry-farmed vines often make powerful yet mineral reds; lighter coastal styles exist but the classic glass is dark and structured. It is the same genetic variety as French Mourvèdre and Australian Mataro, expressed through Spanish heat and altitude. Deglaze lamb, rabbit, and grilled vegetable pans with Monastrell; its savoury edge suits garlic, rosemary, and tomato stews of the Spanish Levant. For reductions, pick balanced bottles rather than overripe, high-alcohol extremes so the sauce stays food-friendly rather than jammy.

Also known as: Monastrell, Mourvèdre, Mataro