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
|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.
Mild Cheddar, Edam, Glouchester, Manchego, Muenster, Provolone (aged), Parmesan, Pecorino, Roncal, Smoked Gouda.