Mourvedre

Usually producing tannic, earthy, high-alcohol wines, mourvèdre, which is believed to be Spanish in origin, is an important grape in the southern Rhône and Provence (it is used most characteristically in the wines of Bandol), in southeastern Spain (where it is called monastrell), in California (where it was originally planted under the Spanish name mataró), and in Australia, where it is bottled as a single varietal but also in GSM (grenache-syrah-mourvèdre) blends.

Serve With

Roast meats and other simply cooked lamb and beef dishes, steaks and chops, barbecue, meat stews, wild game, wild mushrooms, pasta with meat sauce, and Cheddar- or Gouda-type cheeses.