Malbec

This is a variety that originated in France and is used for red wine. Depending on the region, it is also called Auxerrois or Cotte, and each name seems to have become so widespread in each region that people may mistakenly think that the wine they are drinking is Malbec because of the different names.

It is an essential variety in the southwest of France, especially in the Quercy (Cahors), but is also grown elsewhere in Languedoc-Roussillon and the Loire.

It was introduced to Argentina in the late 1800s, and because it was perfectly suited to the geology of the Mendoza region, Argentina has a cultivation area of ​​25,000 hectares, which is five times larger than France's cultivation area of ​​about 5,000 hectares. It has also spread around the world, including Chile, California in the United States, Australia, New Zealand, and Italy.

It has large leaves, medium-sized clusters and berries, and ripens relatively late. It has a strong vine but is vulnerable to winter frosts.

It is important to plant them densely as pollination and fruit set are prone to problems.

If the fruit is not harvested until it is fully ripe, the tannins will become noticeable, the grassy or vegetal aroma will be too strong, and it will have a bitter taste, so care must be taken when harvesting.

Its main features are its deep color, which makes it known as a black wine, and its astringency due to its firm tannins. It has aromas of red and black fruits, black cherries, pomegranates, prunes, and raspberries, with nuances of raisins, coffee, leather, tobacco leaves, and black pepper.

In addition to the fruitiness, it also has a strong tannin flavor, and with moderate acidity and high alcohol, it is very powerful. It is one of the varieties that will surely satisfy you when you want to drink a rich red wine with a rich mouthfeel.

Malbec wine, which has a full balance of fruitiness, astringency, and acidity, goes very well with stewed meat dishes and game, and of course grilled beef.

As the wine ages, the fruitiness subsides and the tannins blend into a smooth flavor. It is best paired with luxurious dishes that go well with the wine, such as a course meal at a Michelin-star restaurant, sautéed foie gras, or dishes made with truffles.