Malbec

  (MAHL-bek)
Synonyms: Côt, Auxerrois, Pressac

Wine Name: Malbec, Cahors

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 #1 – Cahors style

Body – medium to medium (+)

Acidity – medium (+)

Sweetness – dry

Tannins – medium (+)

Style #2 – Argentinian style

Body – full

Acidity – medium

Sweetness – dry but fruity

Tannins – medium


Wine and food pairing guidelines:
Pairs with a wide range of foods both savory red meat dishes and those with slightly acidic sauces.

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.