The Murcia region of Spain attracts millions of tourists every year, mostly for its pristine beaches bathed by the warm Mediterranean climate. But, Murcia is also rightly known for its cuisine – and soon, its wine.
Located in Southeastern Spain, the history of the region alone could account for its gastronomy. The original Iberian tribes formed commercial relationships with the Phoenicians and Greeks, then the region became a Carthaginian colony taken over by the Moors. All of these various influences created a culinary perfusion of stews, salads, and baked meat and rice dishes. Finally, there was the obvious connection to the Mediterranean – which spawned a host of seafood delicacies. However, what would be a Spanish meal without a good wine to accompany it.
Thus far, the wines from Murcia have not been very well-known to the public, yet they are well worth discovering. Murcia is the home of the Monastrell grape variety, also known as Mourvèdre in France and Mataro in Australia. Believed to have been introduced to the Iberian peninsula by the Phoenicians, Monastrell does quite well in the hot arid region, producing a rich and powerful wine. Bodegas dot the wine routes between Bullas, Jumilla and Yecla, and offer plenty of opportunity to the visitor to experience the best the region has to offer.
GrapeRadio is proud to present a brief look at the cuisine, the people, and the wines of Murcia, Spain. Join us for a close-up of this beautiful region, rich in history, respectful of the past, and looking to the future.
Sponsor: Millesima, Fine Wine Merchants: www.millesima-usa.com