Sarah on February 21, 2014 0 Comments When contemplating the source of a good bottle of red wine most people probably don’t think of South America, but Argentina is the modern day home of marvelous Malbec wines. Although Malbec, like many grape varietals, is native to France, the grapes have been cultivated in Argentina at the feet of the Andes Mountains for close to 150 years now. Malbecs can have a deep fruity yet savory flavor and are considered a fantastic value wine. Geography Malbec grapes are grown in a number of countries throughout the world, but Argentina claims the prize as the top Malbec producing country. The high altitude Mendoza grapes from the Lujan de Cuyo and Uco Valley areas of Argentina are particularly prized. Malbec has flourished in the arid sandy soil of the Andes Mountains. 90% of Argentinian Malbec is cultivated in the Mendoza and San Juan provinces at elevations of 2,000-3,600 feet. These altitudes are also very unfriendly to the Phylloxera, an insect that is famed for wreaking havoc on vineyards. France is the second largest producer of Malbec grapes, which are also called Cot and Auxerrois in the region. They are cultivated primarily in the Cahors region, which is considered the ancestral home of Malbec. Cahors is located in south central France approximately two and a half hours east of Bordeaux. Malbec grapes are also grown in lesser quantities in Chile, Australia, Spain, South Africa and California, Washington and Oregon states. History A popular yet unconfirmed story in France is that the name Malbec came from the surname of a Hungarian peasant. He is believed to have been responsible for first planting the grapes in France several hundred years ago and spreading them throughout the region. In 1956, a strong frost destroyed approximately 75% of the crop. The vines were replanted after the incident and continued to thrive. Quick Guide to Malbec Serving Temperature: 60–63°F Storage Temperature: 55°F Suggested Food Pairings: Duck, Lamb, Venison, Blue Cheese Suggested Glass Shape: Medium to large bowl shape with a noticeably tapered rim, smaller than the bowl. (View Example) Malbec vines were transported to Argentina in the mid-19th century by Michael Pouget, a distinguished French agriculturalist. Pouget had been hired by Argentine President Domingo Faustino Sermiento to establish university caliber agricultural engineering programs and to create a world-renowned wine industry. Sermiento’s goal has certainly been realized as Argentina produces the fifth most wine of any country. Malbec grapes were used in many Californian wines before Prohibition but production declined thereafter. The wine experienced resurgence in California in the mid-1990s. Malbec made its way to Australia around the turn of the 20th century where it appeared at the Grodno vineyard of Isaac Himmelhoch located just outside of Sydney. Growing Conditions Malbec vines produce thin skinned dark grapes with medium sized berries. The grapes require substantial sunlight and heat to become fully mature. The vine leaves have three separate sections with the middle one more prominent than the others. Malbec vines are not the hardiest and bear lower yields when conditions are less than ideal. The grapes are particularly vulnerable to frost, pests and cool, wet weather. The grapes ripen in the middle of the growing season and the precise level of ripeness at harvest can substantially impact the flavor of the wine. Flavors The taste of Malbec can vary depending on the cultivation of the grape and how long it has been aged in oak. Malbec wines from the arid mountains of Argentina tend to have a jammy fruit-forward flavor tasting of blackberries, black cherries or plums. A glass of Argentian Malbec may also have hints of cocoa and, if aged, has hints of smoke or tobacco on the finish. Argentinian Malbec tends to taste better while young. French grapes from the Cahors region have higher levels of tannin and acidity, which helps them to improve with age. They are also less fruit-forward, with hints of leather up front. French Malbec is tarter and may have black pepper and spice flavors throughout. Malbec grapes are often found in wine blends. They have been used for some time along with Merlot, Cabernet Sauvignon, Cabernet Franc, and Petit Verdot as one of the big five red blending red grapes of Bordeaux. Food Pairings Malbec goes wonderfully with lean red meats and wild game, such as lamb, duck, venison, and buffalo, but it can also stand up to grilled meats and steak. Pungent soft cheeses, such as Blue Cheese, are good pairs for a Malbec. Born in France, Malbec wines now call the high, arid mountains of Argentina their primary home. These black skinned grapes produce a complex, deep fruit flavored wine tinged with spice that is loved by many. Next time you’re looking for a robust red wine, consider giving Malbec a try. Recommended Reading: The Origins of Pairing Wine and Cheese 4 Dirty Little Secrets About Regional Wines Wine Aerators: A Guide to Opening Up Your Wine Why Wine Serving Temperatures Matter
