Malbec (aka "The Midnight Velvet")

Description:

Born in southwest France and reborn in Argentina, Malbec is a full-bodied yet soft red that struts with flavors of plum, black cherry, chocolate, and mocha. Its structure leans more on ripe, supple tannins than zippy acidity, making it plush, dark, and oh-so-pairable with hearty meats.

Tasting Tips:

• Serve slightly cool: 60–65°F (15–18°C) to keep the fruit focused and the tannins silky.
• Give it air: 20–30 minutes in a decanter opens those mocha and plum notes.
• Glassware matters: a Bordeaux-style bowl amplifies aroma and softens edges.
• If it’s high-altitude Mendoza, expect inky color and a firm, polished grip—let it stretch out in the glass.
• Cellaring: most are ready now; 3–7 years brings hints of leather, cocoa, and dried violets.

Characteristics:

• Color: deep purple to nearly inky.
• Fruit: plum, black cherry, blackberry.
• Non-fruit: mocha, cocoa, mild baking spice.
• Texture: plush, velvety mouthfeel; tannin-led structure with lower perceived acidity.
• Body & Alcohol: medium-plus to full; typically 13.5–15% ABV.

Food Pairing Spotlights:

• Ribeye steak: Tannins cut through marbling; dark fruit echoes the char. Pro tip: add chimichurri to lift the wine’s herbal side.
• Lamb chops: Savory lamb + mocha notes = harmony. Pro tip: rosemary & garlic rub; rest the meat to keep it juicy.
• Pork ribs (BBQ): Sweet-smoky sauce plays with Malbec’s chocolatey core. Pro tip: a cocoa–chile dry rub amplifies the mocha vibe.
• Bison burger: Lean yet flavorful; wine supplies plushness. Pro tip: top with aged cheddar & caramelized onions.
• Venison stew: Earthy game meets structure. Pro tip: add mushrooms & thyme; serve with creamy polenta to soften tannins.
• Dark chocolate (70%): Mocha meets cocoa. Pro tip: a pinch of sea salt sharpens the fruit.

Fun Extra Info:

• Historically called the “Black Wine of Cahors.”
• Arrived in Argentina in the 19th century and thrived in high-altitude vineyards.
• April 17 is World Malbec Day - cheers to its Argentine rise.
• Known as Côt (and historically Auxerrois) in parts of France.
• One of the six classic Bordeaux blending grapes—rarely the star there, but a headliner in Argentina.