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Malbec
(MAHL-bek)
Synonyms:
Côt, Auxerrois, Pressac
Wine Name:
Malbec
Background:
Malbec is a native grape to southwest France commonly used to blend in French Rhône and Bordeaux blends. In Cahors, France, near Toulouse, it is still used as a varietal where it is likely to taste of plum, raisins and tobacco and be somewhat acidic. However as a varietal in its own right, it has come to prominence in Argentina where there often are violet aromas along with the plum and a soft ripe lush texture. It has ample tannins somewhat between a Cabernet and a Merlot.
Classic Brands and Sources:
Argentina - Alamos, Catena, Luigi Bosca, Norton, Trapiche; France - Château du Cayrou, Château du Cèdre, Clos la Coutale, Clos de Gamot, Château Gautoul, Château Lagrezette; Chile - Montes, MontGras, Morandé; Australia - Taltarni, Wendouree
Characteristics:
| Style | Body | Acidity | Sweetness | Tannins |
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Cahors
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medium
to medium (+)
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medium (+)
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dry |
medium (+)
to high
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Argentinian
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full
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medium
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dry but fruity
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medium
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Wine and food pairing guidelines:
Pairs with a wide range of foods especially savory red meat dishes.
Foods and Entrees that usually pair:
Beef, bacon, barbeque, cassoulet, ham, meat loaf, pork, prime rib, sausage, stews, veal.
Cheese Pairings:
Mild Cheddar, Edam, Glouchester, Manchego, Muenster, Provolone (aged), Parmesan, Pecorino, Roncal, Smoked Gouda.
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Malbec at Plonk Wine Merchants
Malbec at Wikipedia
Malbec at WinePros
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