Winemakers frequently use Mourvedre's dark, thick-skinned berries in blends to boost color and tannin. Beginning in the early 1980s, several Australian wineries popularized various blends of Grenache, Shiraz and Mourvedre as "GSM" wines, a combination that has also become popular in California.
Unblended, Mourvedre wines tend to be deep-colored, quite tannic, somewhat alcoholic and have spicy and sometimes gamey aromas. Spice aromas often associated with Mourvedre include thyme, clove, cinnamon, black pepper; floral aromas of violet and fruit aromas of blackberry.
Mourvedre pairs well with meats that are roasted or smoked and dishes with hearty sauces such as beef, lamb and game; grilled, roasted or smoked veal or pork; and barbecue, chili, cold cuts, hamburgers, meatloaf, sausages, mushrooms, risotto and cheese-based pastas.
Cheeses that go well with Mourvedre include mild, medium or smoked Cheddar, Edam, smoked Gouda, Manchego, Muenster, aged Provolone, Parmigiano-Reggiano, Roncal and Pecorino cheeses.