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Malbec is a dry, medium to full-bodied wine which has both moderate acidity and tannin levels. It is juicy and jammy, often with a hint of vanilla, and is well known for being a super smooth wine.
Warn climates, such as Argentina and Chile, produce wines with a dark, fruity nose with a blackcurrant and red cherry palate, whereas cooler climates often display blackcurrant and plum flavours, typified by the French style of Malbec.
The Malbec grape variety is mostly used to produce red wine, but can also be made into white and rosé varieties. White Malbec is still a relative rarity with rosé Malbec a little more common, but the grape is lauded primarily for its red wine.
Malbec originates from Cahors, France, where it leads to a dark and tannic red wine. In Argentina, however, Malbec is believed to achieve its absolute peak, especially in the high-altitude vineyards around Mendoza. Argentine Malbec made a big impact in the American and European markets in the early 2000s. Today, higher-end and higher-altitude expressions from the Uco Valley and Gualtallary areas are attracting greater attention. Malbec is also produced in Chile, and to lesser levels, Uruguay, California, Australia, and New Zealand also grow this grape.
This wine is versatile and pairs well with a variety of dishes, from grilled meat to mushrooms and gorgonzola cheese. Even pepperoni pizza goes great with Malbec. The flavours of dark cherries, brambly berries, plums, and spice making it a great choice for these foods.
If the wine has been aged in new oak, there may be nuances of vanilla, chocolate, and coffee. Malbec tannins range from medium to assertive and it has bright acidity. Enjoy the wine at slightly cooler than room temperature from a glass that allows for swirling and oxygenation.
