Roasted leg of lamb with black olive tapenade
The wine's olive and iron notes are a direct echo of the dish.
Our editors write the food pairings for every bottle we review. Grouped by kind of food, the Mourvedre pairings come out like this, most frequent first. Each card names the bottle, so you can read the full tasting note before you cook.
86 Mourvedre pairings
Mourvedre with lamb
Roasted lamb shoulder
Grenache-led, full-bodied structure handles fat-rich lamb excellently.
Slow-cooked lamb tagine with preserved lemon
Iron and saline finish meet North African aromatics and preserved citrus.
Slow-roasted leg of lamb with herbes de Provence
Garrigue echoes the herbs; full body handles slow-cooked lamb.
Lamb shanks braised in red wine
Long-cooked lamb meets the wine's foudre-aged tannin frame; the dish's red-wine reduction echoes Pradeaux's depth.
Roast leg of lamb with rosemary
Garrigue aromatics in the wine mirror the herb crust; Mourvedre's iron grip cuts through the fat.
74 Mourvedre pairings
Mourvedre with cheese
Aged Comtom or Tome de Chevre
Firm tannins and high ABV cut through fatty aged cheese.
Aged Languedoc tomme
Firm tannins cut through hard sheep's-milk cheese.
Aged Manchego
Hard sheep cheese crystals find the wine's graphite and smoked olive register.
Aged Roquefort
Salty blue cheese contrasts the wine's warm spice.
Aged Comte
Hazelnut and brown-butter notes in mature Comte align with the wine's leather and forest-floor depth.
Aged Mimolette
The hard caramelised cow's-milk cheese's salt and dark-fruit aged tones align with Pradeaux's leather and tobacco.
73 Mourvedre pairings
Mourvedre with beef and red meat
Truffle-crusted beef fillet
Concentration and structure hold their own against truffle and red meat.
Grilled beef entrecote
Dense structure and dark fruit handle rich grilled beef.
Aged Bordier butter on grilled steak
The dense Mourvedre tannins find balance in the cultured-butter fat; salt sharpens the dark fruit.
Aged ribeye with bone-marrow
Firm Mourvèdre tannins cut aged beef; iron and bone-marrow find harmony.
Aged ribeye with smoked salt
Firm Mourvèdre tannins cut aged beef; iron and graphite meet smoked salt.
Black truffle and beef on toast
Truffle umami and beef iron find a peer in the wine's graphite and savoury depth.
46 Mourvedre pairings
Mourvedre with game
Venison with juniper berry sauce
Wild game demands the depth and iron spine of Mourvedre.
Roast pigeon with foie gras
Light-to-medium-bodied Grenache elegance is a sommelier classic with pigeon.
Saddle of venison with juniper
Hospitalitas' iron-and-leather depth meets gamey richness.
Slow-roast venison saddle
Cabassaou's iron and graphite grip frames game's deep meat; the wine's incense edge reads as autumnal.
Wild boar civet
Game's depth meets the wine's leather and tobacco core; saline finish balances richness.
Braised wild boar shoulder
Long-cooked game meets the wine's foudre-aged tannin frame; the dish's reduction echoes Mourvedre's depth.
34 Mourvedre pairings
Mourvedre with vegetables and salads
Salmorejo
Cold Andalusian tomato cream with ham and egg finds a partner in the wine's saline-fruit register.
Pissaladiere
Onion-and-anchovy tart finds a peer in the wine's blood orange and almond-paste register.
Aioli with seasonal vegetables
Garlic, olive oil and steamed vegetables ask for a structured rose; Pibarnon's body carries the meal.
Slow-braised ox cheek with vegetables
Dense fruit and tobacco complexity match rich braised beef.
Aubergine parmigiana
Garrigue and thyme complement tomato-rich vegetable bake.
Provencal vegetable tart
Wild-herb lift suits ratatouille-style flavours.
22 Mourvedre pairings
Mourvedre with fish
Grilled red mullet
Tempier rose's saline core and herb edge mirror the iodine sweetness of mullet; the wine cuts through olive-oil cookery.
Grilled tuna with herbs
Rose Cava from Mediterranean reds matches grilled oily fish; the Brut Nature dry edge cuts the richness.
Grilled tuna with tapenade
The rose's pink-grapefruit lift cuts through the olive paste, and Mourvedre tannin frames the dense tuna fat.
White tuna with anchovies
Spice and fine length meet meaty white tuna with savoury anchovy lift.
Grilled lamb brochettes
Silky, herb-accented Grenache is an ideal match for grilled lamb skewers.
21 Mourvedre pairings
Mourvedre with duck and goose
Duck confit
Rich, smoked-meat aromatics are a natural match for confit.
Grilled duck breast with fig compote
Dark fruit and Mourvedre depth handle duck's richness and the fig's sweetness.
Domaine de la Mordoree La Reine des Bois Chateauneuf-du-Pape →
Duck breast with juniper
The wine's myrtle and graphite notes echo the gamey-juniper register of seared duck.
Roast duck breast
Monastrell-Garnatxa rose Cava has the red-fruit body to partner duck; bright acidity cuts the fat.
Roast duck breast with cherries
The wine's red-fruit aromatics match the cherry sauce.
Confit duck leg with lentils
Duck fat and earthy lentils meet Mourvedre's iron and fennel-herb edge.
18 Mourvedre pairings
Mourvedre with charcuterie and cured meats
Iberian ham
The wine's red-berry and Mediterranean-herb register echoes Bellota-aged ham; saline drive matches the cured pork.
Saucisson sec board
Languedoc charcuterie meets the wine's warm-stone register.
Aged Pélardon
Concentrated fruit and silky tannin balance aged goat cheese.
Charcuterie board
Salt-and-fat cured meats meet the rose's saline depth and acidity.
Game pate with cornichons
Rustic charcuterie meets the wine's savoury depth; cornichon acidity refreshes between bites.
15 Mourvedre pairings
Mourvedre with mushrooms and truffle
Truffle risotto
Iron and dried herb complexity are a natural match for white truffle.
Wild mushroom tart
Earthy iron notes complement wild fungal flavours.
Pied bleu mushroom ragout
Forest-floor wine and forest-floor dish; the iron note in the wine echoes the mushroom's mineral edge.
Hard pecorino with truffle honey
Cocoa and dark-fruit depth pair with aged sheep's-milk salt; the truffle adds umami the wine welcomes.
Truffle pasta
Cocoa and violet aromatics find earthy depth in black truffle.
Wild mushroom risotto
Earthy mushrooms echo the garrigue notes.
15 Mourvedre pairings
Mourvedre with oysters and shellfish
Bouillabaisse
Marseille's saffron-laced fish stew meets a rose with enough body to handle rouille and enough acidity to keep oily fish lifted.
Bouillabaisse and rouille
The wine's structure carries the saffron-and-fish stew of the Languedoc coast.
Grilled langoustines with garlic butter
Pibarnon rose's saline depth matches shellfish sweetness; the wine's acidity cuts through butter.
Grilled prawns
Saignée rosé carries the shellfish without overpowering.
13 Mourvedre pairings
Mourvedre with pork
Cassoulet
The Languedoc classic finds its peer in Voulte-Gasparets' Corbieres-Boutenac flagship.
Cassoulet Toulousain
Iron and herb notes complement the duck and pork of this Languedoc classic.
Merguez sausages with ratatouille
Medium-bodied Gigondas handles spiced sausage and Provencal vegetables well.
Roast pork loin with herbs
Silky texture and leather notes meet roast pork and sage.
Pork shoulder with rosemary
Bunan's thyme and smoke register matches herb-roasted pork; tannins handle the fat.
Roast pork loin with thyme
Souviou's thyme and smoke register matches herb-scented pork; tannins handle the fat.
10 Mourvedre pairings
Mourvedre with chicken and white meat
Farm-raised poultry
Silky tannin and concentrated dark fruit handle farm chicken or guinea fowl.
Provencal roast chicken with garlic
Wild strawberry and garrigue notes work with the herb-and-garlic crust on slow-roast bird.
Roasted chicken with tapenade
Herb and fruit-forward Grenache matches roast chicken with olive paste.
Grilled chicken Provencal
Medium-bodied Lirac is approachable with herb-roasted chicken.
Grilled chicken with herbes de Provence
The rose's thyme and pepper register mirrors the herb-roasted chicken; salt depth balances seared skin.
Roast chicken with garlic and herbs
The wine's herb register matches herb-roasted poultry.
5 Mourvedre pairings
Mourvedre with pasta, pizza and grains
Stuffed peppers with rice and herbs
Provencal vegetable classic with herb stuffing aligns with the rose's saline-rosemary depth.
Tapenade and grilled bread
Earthy herb notes complement olive-based tapenade.
Wood-fired pizza
Mid-weight La Clape and tomato-base pizza is a classic match.
Pizza Margherita
Fresh herb notes and soft tannins pair well with simple tomato pizza.
Pizza with herbs and olives
Garrigue and supple tannin meet wood-fired pizza.
Taste it with the food in Languedoc
Food and wine tastings you can book in Languedoc, the region with the most Mourvedre bottles on our pages that sells them.
From Montpellier: Wine Tour & Fresh Oysters at Thau Lagoon
In a typically Mediterranean landscape, discover two of the region’s greatest treasures on this unforgettable half-day experience combining fine wines, fresh oysters, ...
tasting workshop of 6 to 8 wines with charcuterie chocolate cheese
Tasting commented by the winemaker on the harvest, notion of terroir, grape varieties, aromatic, food / wine pairings the wines are natural without sulphites without inputs
Rivaltes, Secrets of the Terroir and Tasting of Unique Wines!
Discover the terroir of Rivesaltes with Nicolas, former cellar master and passionate Guide. In a small group of up to 8 people, this half-day tour takes you to the hea...
Food and wine tastings in Languedoc (7) · Wine tastings and winery visits in Languedoc (25) · Food tours in Languedoc (6) · Wine tours and day trips in Languedoc (18) · All wine and food experiences
Where the bottles come from
Mourvedre pairings by region
- Languedoc (62 bottles), Languedoc food pairing
- Provence (45 bottles), Provence food pairing
- Rhone Valley (31 bottles), Rhone Valley food pairing
- Penedes (2 bottles), Penedes food pairing
Mourvedre food pairing, FAQ
What food goes with Mourvedre?
Across the 140 Mourvedre bottles on Cork & Curve, the dishes our editors pair most often are lamb, cheese and beef. For example, our page for Hommage a Jacques Perrin from Rhone Valley suggests "Roasted leg of lamb with black olive tapenade": The wine's olive and iron notes are a direct echo of the dish.
What cheese goes with Mourvedre?
Cheeses our editors pair with Mourvedre bottles include Aged Comtom or Tome de Chevre, Aged Languedoc tomme and Aged Manchego.
What meat goes with Mourvedre?
Lamb is the pairing that comes up most among meats for Mourvedre: Roasted leg of lamb with black olive tapenade, Roasted lamb shoulder and Slow-cooked lamb tagine with preserved lemon are among the dishes on our Mourvedre bottle pages.