Type of Wine: Medium-bodied wine with moderate acidity and moderate tannins.

Origin: Malbec, and its Italian cousin Piedierosso, come from the grape-parent Cot in the Cahors region of France. Similar to the grape Petit Verdot, Malbec is at its best as a blending grape when used with other major varietals to make Meritage wines. Malbec truly comes into its own in Argentina (and in particular the Mendoza region), where it is the major red varietal planted.

Color: Malbec has ripe fruit flavors of plums and blackberry giving it a jammy characteristic. The color is often inky and deep, and many confuse Malbec with Zinfandel. The grape tends to fall between the fruity Merlot and the structured Cabernet Sauvignon grapes.

Description: The grape develops red and black fruit taste profiles and has a pronounced anise profile on the nose.

Aging: It is easily enjoyed young or aged with moderate oak extraction for no more than six to twelve months.

Best Location: As in France, sunny and warm climates with cool nights are optimal for the grapes. In fact of the French grape varietals, it is the most sun loving / heat seeking of all.

Planting: The grapes were planted with northern and eastern exposures. These aspects provide the benefit of a cool down period from the intense summer heat. These cooler temperatures allow for the grapes to “rest” and not deplete the vines of their acids and flavor compounds through avoiding over-respiration. Similar to Aglianico, Malbec benefits from extra hang time on the vine.

Food Pairings: Malbec pairs with a wide variety of foods; notably red meat, but it is also versatile enough to stand up to Mexican, Cajun or Indian food.

See our general thoughts on food and wine pairings  

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