![]() ![]() Therefore, he believes they have a unique competitive advantage with their terrior. Get the Wine 101 Course 75 OFF with the purchase of Wine Folly: Magnum. You can read about a great example of this if you’d like to compare French Malbec to Argentine Malbec. ![]() The wide range in climates that grapes can grow results in different tasting wines. After harvesting the grapes, the stems are removed from the grape clusters, and then the grapes, juice, and seeds go into a large metal tank for cold soaking. Yerco said that malbec from the USA and Chile is also not as distinctive as that from Argentina. Wine grapes grow from Mexico to British Columbia. But it all starts with picking Malbec grapes at the right time when they are sweet and ripe, with ample acidity that gives the wine freshness. Cahors, the birthplace of malbec in France, produces some wonderful malbecs, but they are quite different from Mendoza malbecs – with more tannin and higher acid. Malbec was originally a grape associated with south-west France but today is much more glorious in South America. Elsewhere they are usually larger, which results in less velvety texture and less intense flavors. He believes this is because the combination of sandy soil and dry winters/ springs, which cause the berries to stay small. I should mention that Yerco, an expert viticulturist from Chile, told the group that no other country in the world has been able to duplicate the unique taste of Mendoza malbec. He believes the older vines produce a higher quality wine. Roberto said he prefers to source his grapes from older malbec vineyards, and I was impressed with how many 80+ year old vineyards they have near Mendoza. Elevage includes 12 months in 100% new French oak. He said ML usually occurred in barrel the next spring. He gently presses with a pneumatic press and ages free run and pressed wine separately. He said it was important to encourage a slower ferment in order to develop the “texture” and mouth feel for which malbec is so famous. He added that color was not an issue with malbec, because it was easily achieved due to dark purple skins.įermentation lasts 3 to 4 weeks. Once the ferment starts, he performs pigeage (gentle hand punching) every day, stating that this was the method to get the seeds to the bottom of the tank gently so they didn’t impart harsh tannins in the wine. ![]() He immediately inoculates with 1118 yeast (in fact everyone I talked to used commercial rather than natural yeast), and ferments in very small cement and stainless tanks at 25 to 26C. Once harvested, he sorts it with a sorting table, destems, and then partially crushes the berries. If you missed it, the wine would not be as good. In order to accomplish this he spends much time in the vineyard and said there was only a 3 to 5 day window in which to harvest malbec. I asked Roberto the secret of making great malbec, and he said it had to do with two things: picking the grapes at the right time and ensuring the tannins are velvety and not harsh. It was a very elegant malbec with fine-grained tannins an excellent balance of ripe fruit, moderate French oak, med+ acid and 14% alcohol, and a long finish. He produces a high-end brand called Mendel Malbec ($24, 90+ ratings), which I tasted on my last night in town. After fermentation is complete, the wine will need to age. This can be done by crushing the grapes by hand or with a machine, and then placing them in a fermentation vessel with yeast. 2, 2010) During one of the breaks I was fortunate to be introduced to one of Argentina’s most famous winemakers, Roberto De La Mota. Once you have your grapes, it’s time to start the fermentation process. If you’re feeling bold, a lighter Malbec could even go well with tuna steak or salmon (opt for medium bodied and fruit-driven for this so you don’t overpower the more delicate flavours of the fish).(Sept. Red wine may protect against heart disease, while white wine may benefit. It’s also robust enough to stand up to spicy dishes chorizo, other spicy meats and even a vegetarian spicy bean burger. There have been lots of studies into the health benefits of wine. So we suggest a shoulder of lamb or slow cooked meat stews. Maybe it’s because the locals in Argentina always open up a Malbec when the BBQ is firing. What Food Goes with Malbec?įood pairings with Malbec always tend to revolve around red meat. It’s also worth exploring New Zealand and Australia if you fancy breaking away from Argentinian Malbec and trying something a little different. Malbec is still prevalent in Bordeaux for blends and appellations of South-West France such as Bergerac, and certainly shouldn’t be overlooked if you’re a Malbec fan. Malbec, which is also called Côt (coat) or Auxxerois, comes from Sud-Ouest, France. The quality of Malbec in the Mendoza region of Argentina is endorsed by the individual regions and various appellations. While this grape originates from France, especially in the South-Western region of Cahors, Malbec has definitely found a new home in Argentina. ![]()
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