January 16, 2015
Once again it’s wine o’clock. This week we’ll head to South America for an in depth look at Malbec.
Referred to as the “flagship red grape” of Argentina, the humble Malbec grape started out as a shitty sidekick, blending grape, and less hot version of other grapes in Bordeaux. Because it was so super sensitive like Becky from art class (like having no resistance to weather or pests), it couldn’t really move up in the great grape world in France. However, in 1868 when this French botanical guy brought the grape to Mendoza, Argentina, it found a new home.
Sooo depending where it’s grown and how old it is, Malbec can have some different tastes. Usually, Malbec is pretty straightforward in that it’s a medium to full-bodied dry red wine. It’s fairly acidic with higher alcohol (YAY) and tannin levels. Things you’ll taste include:
Malbec is like, really good in terms of being adaptable. It can stand up well to a lot of ethnic food like Mexican, Cajun, Indian, Thai, and even Italian. It also pairs really well with meat dishes of the leaner variety, so those of you eating ostrich and bison on the reg are in luck.
For a good and always cheap Malbec, go with Alamos or Catena. You’re so cultured now.