Mataro (grape)

Mataro (also known as Mourvèdre or Monastrell) is a variety of wine grape used to produce both red and rosé wines. Its origins are believed to be in the Mediterranean region, specifically in the Valencia and Catalonia regions of Spain.

History

The Mataro grape is thought to have been introduced to the Iberian Peninsula by the Phoenicians in approximately 500 BC. The grape's name, "Mataro", is derived from the town of Mataró, Catalonia, where it was first cultivated.

Characteristics

Mataro grapes are known for their high tannin content, which contributes to the wine's structure and longevity. The grapes are typically late-ripening and require warm to hot climates to fully mature. The wines produced from Mataro grapes are often characterized by their deep, dark color and flavors of dark fruit and spice.

Viticulture

Mataro is a hardy grape variety that is resistant to many common vine diseases. It thrives in hot, dry climates and is often grown in the Rhone Valley, Provence, and the Languedoc-Roussillon region in France, as well as in Spain, Australia, and California in the United States.

Wine Production

Mataro is used both as a single varietal wine and in blends. In France, it is a key component of many Rhone blends, including Châteauneuf-du-Pape. In Spain, it is often blended with Grenache and Syrah. In Australia and California, Mataro is often used in GSM blends (Grenache, Syrah, Mataro), but is also increasingly being produced as a single varietal wine.

Food Pairing

Due to its robust flavor profile, Mataro wines pair well with hearty, flavorful dishes such as lamb, beef, and game. The high tannin content also makes it a good match for rich, fatty foods.

See Also

• List of grape varieties
• Viticulture
• Wine tasting descriptors