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In a recent Financial Times article ( 10/9/05) Jancis Robinson wrote that the mencia grape is an up and coming variety - just the job for a modern red. It is grown in the north-west of Spain principally in the DOs of Bierzo and Valdeorras. It produces red wines that are fruity and delicate and which are improving year on year. Due to their relative lightness and delicacy they make a refreshing change to other Spanish red wines. It is worth paying a tiny bit extra for good examples such as Tilenus and Pittacum. At its best mencia makes very pleasing wines.
At the opposite end of the country monastrell is grown mainly in the province of Murcia in Spains south-east. Monastrell (known as mourvedre in France) is the second most common grape in Spain. It thrives well in hot, dry growing conditions and produces excellent jovens and crianzas. It can also be blended with other varieties to good effect.
The DO of Jumilla has many good and established bodegas which export much of their production. (In fact, one bodega exports 90% of its production, principally to the United States.) Up-and-coming wineries in the area, such as Vina Elena, are looking to consolidate the areas reputation for first-class wines.
Mencia and monastrell are just two fine examples of Spains many autochthonous (great word eh? It means indigenous to the land) grape varieties which produce high quality wines. So, if you belong in the ABC (anything but cabernet) category these varieties will reward the inquisitive drinker.
This Article on Sweet Spanish Wine was written by Steve Bannell of Alegria Wines. Telephone 0034 626 469 154
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