You’re on a seaside terrace. Or a quiet square under an awning. Wine list in hand. And yes. There’s Monastrell.
This summer, order yours with intention, curiosity and confidence. Here are some recommendations to choose well and enjoy it at its best.
Far from a wine type-cast to accompany hearty dishes, young and fruity Monastrells with subtle oak ageing or none at all show surprising versatility, making the perfect match for a variety of summer dishes.
Starters and fresh dishes: Young and fruity Monastrell
Monastrell speaks the same language as Mediterranean cooking: local produce, simplicity and depth of flavour. A young Monastrell, made using carbonic maceration, evokes red and dark fruits, floral notes, all against an aromatic background that reminds us of the Mediterranean landscape.
Source: Lecturas.com
Perfect for:
- Pasta with Tomato Sauce and Black Olives
- Aubergine Parmigiana
- Escalivada with Anchovies
Its lightness of structure and expressive character mean it pairs with flavoursome dishes without overpowering them, leaving the fruit and spices to play with the ingredients.
Main courses: Monastrell with subtle ageing
For white meats, roasted vegetables or a rice dish in broth, a Monastrell with subtle ageing offers a more rounded profile, without losing that freshness. Here, notes of mild spices and Mediterranean mountain herbs combine gracefully. The freshness, fruity character and soft mouthfeel of a young Monastrell makes it the perfect pairing for:
- Grilled Mackerel with Lemon
- Rice in Broth with Cuttlefish or Octopus
- Mar Menor Rice with Fish
Notes of red fruit and mild spice reminiscent of the Mediterranean landscape blend with the saline flavours of the sea without eclipsing them.
These wines have character but also a gentleness, expressing themselves while respecting the palate, leaving room for every ingredient.
Source: elmosquigourmet.com
Monastrell rosé, the ideal pairing for cold tapas, light rice dishes, sushi and seafood
Monastrell also has its lighter, brighter and fresher version: rosé. Made with the same care but to be drunk very cold, it’s perfect for sunny days, spending time with friends and the freshest summer dishes.
The colour of these wines ranges from pale strawberry to intense salmon, and on the nose they offer an explosion of red fruit, flowers and subtle Mediterranean herbs. In the mouth it’s juicy with lively acidity making it a particularly gastronomic wine.
Pairs marvellously with:
- Sushi and tuna tartar
- Seafood rice dishes
- Cold tapas like salted fish and potato salad
Source: paulinacocina.com
A Monastrell rosé served at 8 to 10°C is one of the purest and most joyful ways of experiencing the Spanish summer.
Deserts and after-dinner: Sweet Monastrell for a finishing touch
To close a meal with feeling, choose a sweet natural Monastrell. Concentrated, yes, but silk, enveloping and vibrant with echoes of mature plums, liquorice, cocoa and fruit confit.
These wines pair especially well with:
- Cured and blue cheeses (with walnuts or fig marmalade)
- Black chocolate deserts
- Vanilla ice cream with blackberry coulis
Source: barrigasana.com
With every dish, a Monastrell finds a way to play with the flavour without forcing it. It’s a wine that understands the Mediterranean because it’s born of it. And this deep understanding of the land is translated into a shared gastronomy that’s warm, honest and full of nuance.
Because Monastrell isn’t just a wine; it’s character, identity, sensitivity and life in liquid form!
And… don’t forget to upload your photo enjoying your Monastrell this summer with the hashtag #MonastrellSabeASol and tag us so we can share yours! We want to see how you experience the summer with the soul of the Mediterranean in your glass.
