Mencia & blends

Overview

Mencia is early ripening and thus well suited to the maritime climates of north-west Spain, especially Bierzo, where the grape variety thrives, occupying almost two-thirds of the region’s vineyards. Other regions of some importance here include Ribera sacra and Valdeoras. In particular in the past decade, Mencia has experienced a bit of a re-birth as old and low yielding hillside vineyards in especially Bierzo’s slate and granite soil, has been discovered by ambitious winemakers, including Alvaro Palacios.

Typical Blends and Winemaking 

Mencia is often unblended and allowed to express its purest and juiciest medium bodied and refreshing qualities; sometimes blended with small portions of indigenous grape varieties. A degree of whole-bunch fermentation is increasingly popular to give added lift and vibrancy too the wine. Concrete is a popular vessel because it retains Mencia’s bright fruit and stony minerality. Occasionally oak barrels are employed.

• Mencia (100%)

Typical aromas and flavours

Black and red fruits, cherry, pomegranate, liquorice, stony minerality, bright complexion, mint, thyme.

Food matching

Mencia works well with a variety of grilled meat, especially white meat including pork, chicken, turkey, but also lamb, a variety of stews, braises, and pies. Pasta and rich creamy risottos also work well with Mencia’s medium body and herbaceous complexity, and for a more relaxed evening, pizza. A plate of hard sheep’s cheese such as Manchego and Pecorino are also popular matches.