Introduction: Discover the Intriguing World of Mataro Wine
Mataro, also known as Mourvèdre in France and Monastrell in Spain, is a dark-skinned grape variety that produces robust and complex wines. Often playing a supporting role in blends, Mataro is increasingly being recognized for its potential as a single-varietal wine. If you’re ready to expand your wine knowledge, exploring Mataro is a fantastic place to start. Here are seven essential things you need to know about this captivating wine.
1. The Varied Names and Global Presence of Mataro
One of the first things to understand about Mataro is its diverse nomenclature. While known as Mataro in Australia and parts of the United States, it’s most famously called Mourvèdre in France, particularly in the Rhône Valley and Bandol. In Spain, its homeland, it goes by Monastrell. This variety of names reflects the grape’s extensive travels and adaptations across different wine regions.
Historically, Monastrell is believed to have originated in Spain, specifically near the town of Sagunto (ancient Murviedro, hence Mourvèdre). From there, it spread to France and eventually made its way to the New World, including Australia and California. Each region has adapted the grape to its unique terroir, resulting in wines with distinct characteristics.
2. Understanding the Taste Profile of Mataro Wine
Mataro wines are celebrated for their bold and complex flavor profiles. Expect to find a rich tapestry of dark fruit flavors such as blackberry, plum, and cherry, often accompanied by savory notes of leather, black pepper, and even hints of game. The wine typically exhibits high tannins and moderate acidity, contributing to its age-worthiness and structure.
The specific flavors can vary depending on the region where the Mataro grapes are grown. For example, Mataro from warmer climates like South Australia tends to showcase more pronounced ripe fruit flavors and chocolatey undertones. In contrast, French Mourvèdre may offer more earthy and herbal nuances.
3. The Terroir Matters: Where Mataro Thrives
Mataro is a grape that responds significantly to its environment. It thrives in warm, dry climates with plenty of sunshine. These conditions allow the grapes to ripen fully, developing the intense flavors and high sugar levels that define the varietal. Regions with maritime influences can also produce excellent Mataro, as the sea breezes help to moderate temperatures and maintain acidity in the grapes.
Key regions for Mataro include:
- Rhône Valley, France: Particularly Bandol, known for its Mourvèdre-dominant wines.
- Murcia and Valencia, Spain: The traditional heartland of Monastrell.
- South Australia: The Barossa Valley and McLaren Vale are renowned for their Mataro wines.
- California, USA: Especially the Central Coast region.
4. Mataro as a Blending Grape
While single-varietal Mataro wines are gaining popularity, the grape is still frequently used in blends. It is a key component of the classic Rhône blend, often combined with Grenache and Syrah (Shiraz). In these blends, Mataro contributes structure, tannins, and dark fruit flavors, adding depth and complexity to the wine.
In Australia, Mataro is often blended with Shiraz and Grenache to create the “GSM” blend, a popular and approachable style of wine. The blend showcases the strengths of each varietal, resulting in a balanced and harmonious wine. The Australian Store offers a wide selection of GSM blends and single-varietal Mataro wines, highlighting the best of Australian winemaking.
5. Food Pairing Suggestions for Mataro Wine
Given its robust nature, Mataro pairs well with hearty and flavorful dishes. Consider these food pairing suggestions to enhance your dining experience:
- Grilled and Roasted Meats: Lamb, beef, and game are excellent choices. The tannins in the wine cut through the richness of the meat, while the savory flavors complement the dish.
- Spicy Dishes: Mataro can stand up to bold spices, making it a great match for dishes with cumin, coriander, or chili.
- Hard Cheeses: Aged cheddar, Gruyère, and Manchego pair beautifully with the wine’s complex flavors.
- Earthy Vegetables: Mushrooms, roasted root vegetables, and eggplant can highlight the wine’s savory notes.
Experimenting with different pairings is part of the fun. Don’t be afraid to try Mataro with dishes you might typically pair with Cabernet Sauvignon or Syrah.
6. The Aging Potential of Mataro Wine
One of the most appealing aspects of Mataro is its ability to age gracefully. The wine’s high tannins and balanced acidity contribute to its longevity, allowing it to evolve and develop even more complex flavors over time. A well-made Mataro can easily age for 10-15 years, or even longer in some cases.
As Mataro ages, the fruit flavors tend to become more nuanced, with tertiary notes of leather, tobacco, and forest floor emerging. The tannins soften, creating a smoother and more integrated mouthfeel. If you have the patience, cellaring a few bottles of Mataro can be a rewarding experience.
7. Exploring Different Styles and Producers of Mataro Wine
The world of Mataro wine is diverse, with different regions and producers offering unique interpretations of the varietal. In France, look for Mourvèdre-based wines from Bandol, known for their earthy complexity and age-worthiness. Spanish Monastrell wines from Jumilla and Yecla offer a more fruit-forward and approachable style. Australian Mataro wines from the Barossa Valley and McLaren Vale tend to be rich and concentrated, with ripe fruit flavors and chocolatey notes.
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Some notable producers of Mataro wine include:
- Domaine Tempier (Bandol, France)
- Clos Cibonne (Côtes de Provence, France)
- Ego Bodegas (Jumilla, Spain)
- Casa Castillo (Jumilla, Spain)
- Turkey Flat Vineyards (Barossa Valley, Australia)
- Two Hands Wines (Barossa Valley, Australia)
Exploring different producers and regions will help you develop a deeper appreciation for the versatility and complexity of Mataro wine.
| Characteristic | Mataro (Mourvèdre/Monastrell) | Shiraz (Syrah) | Cabernet Sauvignon |
|---|---|---|---|
| Primary Flavors | Blackberry, Plum, Leather, Black Pepper | Blackberry, Plum, Chocolate, Spice | Blackcurrant, Cedar, Green Bell Pepper |
| Tannin Level | High | Medium to High | High |
| Acidity | Moderate | Moderate | Moderate to High |
| Body | Full-bodied | Full-bodied | Full-bodied |
| Aging Potential | Excellent (10-15+ years) | Good (5-10+ years) | Excellent (10-20+ years) |
| Typical Climate | Warm, Dry | Warm to Moderate | Moderate |
| Common Regions | Rhône Valley (France), Murcia/Valencia (Spain), South Australia | Rhône Valley (France), Australia | Bordeaux (France), Napa Valley (USA) |
| Food Pairing | Grilled Meats, Spicy Dishes, Hard Cheeses | Grilled Meats, BBQ, Rich Stews | Steak, Lamb, Hard Cheeses |
FAQ Section
Q1: What is the difference between Mataro, Mourvèdre, and Monastrell?
Mataro, Mourvèdre, and Monastrell are all names for the same grape variety. Monastrell is the original Spanish name, while Mourvèdre is the French name. Mataro is the name commonly used in Australia and parts of the United States.
Q2: How should I store Mataro wine?
Mataro wine should be stored in a cool, dark place with a consistent temperature (around 55-65°F or 13-18°C). It’s best to store bottles horizontally to keep the cork moist and prevent it from drying out.
Q3: Can Mataro wine be enjoyed on its own, or is it better with food?
Mataro wine can be enjoyed on its own, especially if you appreciate bold and complex flavors. However, it truly shines when paired with food. Its robust nature and savory notes make it an excellent complement to a wide range of dishes, particularly grilled meats, spicy cuisine, and hard cheeses.
