On Monastrell, Three Wines from D.O. Jumilla and Foods for Pairing   

Several years ago, I visited the Spanish region of Murcia with a group of wine media colleagues. Strikingly beautiful with an inspiring culture of food, wine and history, I vowed to return to this special part of the world. Now, thanks to my #WorldWineTravel colleagues, a group who travel the world via writing and social media shares, I can! This month, we decided to focus on the regions of Murcia and Valencia – links to their fascinating discoveries are found below. Start packing your bags!

My decision to concentrate on the region of Murcia with emphasis on D.O. Jumilla was prompted by the wines of Monastrell I sipped when walking through the vineyards, at the tasting rooms of family-run bodegas or during lunches and dinners. Balanced with bright acidity and a fresh, flavorful palate profile, the wines of D.O. Jumilla are as expressive and food friendly as they come!

Monastrell

Many interchange the words Mourvèdre with Monastrell and consider it the same grape, but please don’t do that when you are in Spain (or elsewhere for that matter). Monastrell expresses the soil and growing conditions of the region and therefore has subtle nuances different from Mourvèdre, grown extensively in the Rhone region of France and in other areas. Monastrell is the fourth most planted red wine variety in Spain and in the region of Murcia, this dark colored red variety comprises over 50% of plantings.

During my travels throughout the region of Murcia and specifically to the Designated Origins (D.O.) of Yecla, Jumilla, and Bullas, I noted how the topography of the mountain ranges, plains, and desert like lowlands as well as the unique terroir and climate provide optimal growing conditions for Monastrell. The vines grown in stony, sandy clay and limestone are impervious to drought and botrytis bunch rot. They’re well suited to the dry, semi-arid conditions of this area in Spain. Monastrell grows in small, compact clusters of thick-skinned berries and is late to bud and ripen.

In general, wines of Monastrell offer an intense color in the glass and aromas of blackberries and other dark fruit. Full in body, rich fruit, strong tannins, structure and high alcohol dominate the palate. Thanks to differing winemaking techniques, the wines express the climate and terroir of the area as well as the creativity of each winemaker – whether it’s a blend of Monastrell with Cabernet Sauvignon, Grenache, Merlot, Syrah, and Petit Verdot or an array of styles including Joven, Crianza or Reserve, rosé, naturally sweet, fortified, or sparkling wines.

About D.O. Jumilla

Regulated since 1966, D.O. Jumilla has more than 27,400 hectares of registered vineyards in vast plains and valleys surrounded by mountains. Located in the Levante area in southeastern Spain, Jumilla is the birthplace of Monastrell and boasts Europe’s single largest collection of 90-year- old ungrafted bush vines. In 1978, indications of the oldest grape seeds in Europe were discovered and archaeological remains offered evidence that the region’s winemaking history began over 2500 years ago.

With Moorish architecture and a rich tradition of viticulture since before the Roman conquests, this was a land which looks as much like Arizona as Spain. Although Jumilla is close to the Mediterranean Sea, a continental climate of searing summer heat, freezing winter temperatures, and very low yearly rainfall helps produce grapes with rich flavors and colors. Due to deep limestone and gravel soils, vines are able to retain moisture and thrive. White grapes cultivated in Jumilla include Airen, Macabeo, Sauvignon Blanc, Moscatel de Grano Menudo, Chardonnay, Pedro Ximenez, Verdejo and Malvasia. Red varieties grown are Cabernet Sauvignon, Tempranillo, Garnacha, Syrah, Merlot and Petit Verdot, yet Monastrell reigns.  In fact, Jumilla is the largest producer of Monastrell in the world.

Winemakers offer wines in a variety of styles which will satisfy any wine lover who appreciates outstanding quality at an affordable price.

Three Wines from Jumilla and Foods for Pairing

Sent to me as samples were three wines of 100% Monastrell from Jumilla. After tasting each wine, it was obvious that this distinctive variety complements a range of dishes without overwhelming the palate. Consider shrimp paella, roasted vegetables, slices of Jamon Iberico, marcona almonds and Manchego cheese on a savory charcuterie board, croquettes anyway you like them, or a Spanish omelette. How about empanadas, fried goat cheese and tomato, or rice and rabbit with snails!? Clearly, anything goes with wines from Jumilla – they are perfect barbecue wines, too! So, what did I sip?

Jumilla Rosado 2020 ($10-12) is produced by Bodegas Alceno, the first commercial winery in Jumilla. Founded in 1870, the fourth generation of the family currently manages the Bodegas.  Rich, balanced and fruit forward (think bright raspberries and red flowers), the wine was refreshing and flavorful and the finish lingered…

Certified organic and vegan, Jumilla Tinto Joven 2020 ($10-14) was produced by Bodegas Xenysel. Aromas of dark plums, licorice, espresso and raspberry jam were enticing. On the palate, food friendly acidity and moderate tannins framed ripe fruit and savory notes. No oak was used in this luscious wine and at this “sweet spot” of a price, find at least three bottles.

With each sip of Jumilla Tinto Crianza 2018 ($15-18) from Bodegas Olivares, I reminisced upon my visit to the Bodegas where I met family members during a wonderful lunch. Aged for 12 months in 300-liter French oak barrels, I noted rich and intense aromas and flavors of ripe fruit, black cherries, dash of pepper and spice. This is an exceptional wine sipped with meats and stews.

Cheers! ~ Cindy

For more articles about the regions of Murcia and Valencia, enjoy those from my #WorldWineTravel colleagues.

• Monastrell from Murcia and Valencia Paired with Lamb-Beef Burgers and El Taberno from Gwendolyn Alley at Wine Predator……Gwendolyn Alley
• Getting to Know the Grape Known in Spain as Monastrell from Linda Whipple at My Full Wine Glass.
• Rosados from Jumilla from Susannah Gold on Avvinare.
• Valencia Inspires My First Paella from Jeff Burrows at Food Wine Click!
• Light up the Grill and Open that Bottle of Jumilla Wine from Wendy Klik at A Day in the Life on the Farm.
• To Valencia with Sobrasada, Other Spanish Nibbles, and Enrique Mendoza Alicante La Tremenda Monastrell 2018 from Camilla Mann at Culinary Adventures with Camilla.
• Muscatel Sparkling Joy by 100-Year-Old Bodegas Reymos – First Wine Cooperative in Valencia, Spain from Pinny Tam at Chinese Food & Wine Pairings.
• Coca am Recapte and Chopo Jumilla Monastrell Rose on a Summer’s Day by Terri Steffes at Our Good Life
• On Monastrell, Three Wines from D.O. Jumilla and Foods for
  Pairing by Cindy Rynning at Grape Experiences.