Pairing is not an academic rule. It is a question: does the dish ask for tannin, acidity or freshness? In Jumilla the answer is usually the land: lamb, Jumilla gazpacho, michirones, charcuterie, aged cheeses.
Reds
Young Monastrell with charcuterie and meat rice dishes. Aged wine with roasts and game. Varietals —Syrah, Cabernet, Petit Verdot— with the grill and old cheeses.
Whites and rosés
Chardonnay with fish and poultry. Verdejo with an aperitif. Rosé, with the heat and a salad worth the name. And if you doubt, book a tasting: it is understood sooner at the winery table than on a chart.