Dark, chunky and full of blackberry and plum fruit with hints of vanilla spice and coffee. The palate is warm and rich with layers of lush spicy plum, cherry fruit and a touch of chocolate on the finish.
Monastrell=synonym for Mourvedre (in France) or Mataro (Australia) grapes. Monster red, fabulously cheap for what it delivers.
Venison stew (recipe by Simon)
Fry off 500g of diced venison in a pan and once it’s browned remove it with a slotted spoon and add a roughly chopped onion to the pan to fry in the left over juices. Once they’re nicely browned add the venison back to the pan along with a couple of crushed cloves of garlic and 2 tablespoons of flour and give everything a good mix. Once the flour is cooked add a (very) decent glug of rich red wine, let it cook down a little then add 300ml of rich beef stock, a tablespoon of Worcestershire, glug of marsala (if you have some) a couple of bays leaves and bring to the boil and simmer for 5 minutes before transferring it to your slow cooker. Cook on high for 2 and half hours and then add what ever veg you fancy (carrots, parsnips, baby potatoes), chopped into large chunks for another hour and a half
Have it with Juan Gill Monastrell - This fantastically rich beast of a wine is dark and chunky with deep blackberry and plum flavours to go with the rich sauce and gamey flavour of the venison. Velvety smooth with warming spice, coffee and chocolate that goes on for ages this will stand up brilliantly to this dish