Monastrell of Cava — Profile, Food Pairings & Best Wines | Winedexer
Discover the best wines made with Monastrell as a single variety or as a blend of Cava.
More informations about the variety Monastrell
Powerful, structured reds with an almost black inky hue, firm tannins and a dense palate, with intense aromas of ripe black fruits (blackberry, plum), candied cherry, garrigue, Mediterranean herbs, black pepper, leather, liquorice and animal notes. Fine ageing potential, high-alcohol solar wines. Star of Jumilla DO, Yecla DO, Bullas DO and Alicante DO in south-eastern Spain. Spanish synonym for Mediterranean mourvèdre, identity signature of sunny Spain.
More informations about the region of Cava
Spain's star traditional-method sparkler, the Iberian equivalent of Champagne. Three Catalan grapes blended: Macabeo (apple, freshness), Xarel-lo (body and herbaceous notes), Parellada (elegance and floral finesse). Chardonnay and Pinot Noir also allowed. From fruit-driven Brut to Gran Reserva (30 months on lees) with brioche and toasted notes.
What are the typical flavors of the Monastrell grape variety?
- CitrusPresent in 1% of Monastrell
- ApplesPresent in 1% of Monastrell
- MineralityPresent in 1% of Monastrell
- Red fruitPresent in 1% of Monastrell
- StrawberriesPresent in 1% of Monastrell
- RaspberryPresent in 1% of Monastrell
- CranberryPresent in 1% of Monastrell
- LemonPresent in 1% of Monastrell
- ToastyPresent in 1% of Monastrell
- Red currantPresent in 1% of Monastrell
- PomegranatePresent in 1% of Monastrell
- Non oakPresent in 1% of Monastrell
- EarthPresent in 1% of Monastrell
- MicrobioPresent in 1% of Monastrell
- OakPresent in 1% of Monastrell
- Tree fruitPresent in 1% of Monastrell
- SpicesPresent in 1% of Monastrell
- Citrus fruitPresent in 1% of Monastrell
- Red fruitPresent in 1% of Monastrell
- Black fruitPresent in 1% of Monastrell