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Argentinean Malbec
By Brenda Francis
There are five red grapes grown in Bordeaux (officially). They are cabernet sauvignon, merlot, cabernet franc, malbec, and petite verdot. Most of us know the first two members of this exclusive list, but many of us have never heard of the others. The lesser know grapes are almost always blended with cabernet sauvignon or merlot (or both).
If you've dabbled in Argentinean wines, you've probably run across malbec.
Even though malbec fills a supporting role in Bordeaux, it has been establishing itself as the flagship grape of
Argentina. Its use has been on the decline in France
over the last century because it needs more sunlight than Bordeaux can supply.
Argentina offers malbec the ample sun it needs to ripen. Consequently,
this grape used almost exclusively for blending in Bordeaux has been a solo act when planted in the alluvium soil
of the Andes Mountains.
Italy has her sangiovese, Spain her tempranillo, Germany her Riesling,
and now Argentina has her malbec. Sultry, smoky, deep in color, ranging from a ruby red to a violet purple, malbec offers the elements needed to make a fine wine. It does well in French or American oak barrels and compliments its tannins with ample red and black fruit flavors.
Argentinean malbec is a meat-eaters wine. It goes well with burgers, lamb, grilled portabella mushrooms, and best of all, steak. It can be simple and inexpensive, offering a great value for the money. It can be regal and special, made from old vine grapes and aged in French oak barrels.
Of course Argentinean wine makers blend malbec with its Bordeaux constituents, cabernet sauvignon and merlot too. It is also found with bonarda and tannat, two more transplanted European red varieties. Look to Mendoza for examples of this full bodied red. It is the signature grape of the Andes.
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