Mondeuse Noire

Mondeuse is a grape that brings together deep color, vibrant acidity, and plenty of structure in the glass. Its thick-skinned, small berries deliver wines that are both intense and energetic, with firm tannins and a mouthwatering freshness that stands out, especially in cooler climates. Expect flavors that lean toward dark berries, black pepper, and sometimes a hint of violet or wild herbs, all wrapped in a savory, slightly rustic edge. While it rarely gets too ripe, even in warmer regions, Mondeuse always manages to keep its lively spirit and distinctive, food-friendly personality. Whether bottled solo or blended with other grapes, it offers a unique balance of fruit, spice, and backbone that makes it a standout among Alpine reds.

Mondeuse’s flavor profile is shaped by both its region of origin and the climate in which it’s grown:

• Regional Influence: The grape consistently delivers bold aromas of sour cherry, blackberry, raspberry, damson, and violet, underpinned by a distinct black pepper note. Depending on the vineyard, you might also encounter nuances of mint, juniper, earthy undertones, graphite, game, or even tobacco. The wine’s finish is often marked by a pleasantly bitter cherry character.
• Climate Effect: In cooler climates, Mondeuse tends to express a leaner, fresher style, with lively acidity and firmer, sometimes rustic tannins. Warmer regions coax out a fuller-bodied wine, amplifying its spicy elements and delivering higher alcohol levels.

The character of Mondeuse changes noticeably depending on where it’s grown, with each region bringing its own unique style to the grape’s lively profile.

• France – Savoie: The classic home of Mondeuse, especially in Arbin, where structured, age-worthy wines are made by top producers like Louis Magnin, André & Michel Quenard, and Fabien Trosset.
• France – Bugey: Mondeuse is blended with Gamay and Pinot Noir here, creating lighter, more approachable wines.
• Switzerland – Vaud & Geneva: Known locally as "Gros Rouge," Mondeuse produces distinctive reds in these regions.
• United States – California: Small plantings in Mount Veeder, El Dorado, and Santa Cruz yield expressive, fruit-forward wines from producers such as Lagier Meredith, Jolie-Laide, and Phelan Farm.
• Australia – Victoria: Warmer sites, including those used by Brown Brothers and Mount Majura, lead to richer, spicier versions of Mondeuse.
• Italy – Sicily (Mt. Etna): Limited plantings, such as at Cottanera, offer a fresh take on the grape.
• Argentina: Mondeuse is also found here, adding to its global reach.

Mondeuse’s lively acidity and earthy flavors make it a delicious match for bold, savory foods:

• Hearty meats and charcuterie: Its firm tannins and freshness pair beautifully with duck, lamb, pork, beef stews, barbecue, or a well-chosen charcuterie board, cutting through richness and enhancing savory notes.
• Vegetarian fare: Roasted mushrooms, eggplant, root vegetables, and traditional ratatouille echo Mondeuse’s herbal and earthy qualities, creating balanced and satisfying pairings.
• Artisanal cheeses: Strong, aged cheeses like Tomme de Savoie, Cantal, Pecorino, Manchego, and Parmesan complement the wine’s structure and subtle spice, making for a timeless cheese board match.

• Serving Temperature: Serve at 15–17°C (59–63°F) to highlight the wine’s aromas and balance the alcohol.
• Glassware: Choose a Burgundy-style or universal red wine glass for the best expression of bouquet and flavor.
• Decanting: Young wines benefit from 30–60 minutes of aeration, while older bottles should be decanted gently to remove sediment and enjoyed soon after.
• Aging Potential: Top examples can mature beautifully for 5–10 years or more; simpler styles are best enjoyed within 2–5 years of release.
• Storage: Store bottles on their side at 10–15°C in a dark, stable environment with moderate humidity.