Originally established in Argentina, World Malbec Day is April 17th. But we like to celebrate in August.
Why?
We're willing to bet the weather's different down there. In fact, it's the opposite. (Although, when it comes to Bay Area weather, all bets are off.)
Why do we source our Malbecs from Argentina?
Because Argentina is Malbec's hero!
When a nostalgic French botanist first introduced the varietal to Mendoza, Malbec was on its way out—a minor blending grape in Bordeaux with meager plantings in Southwestern France.
Today, Argentina dedicates roughly three-quarters of its vineyards to Malbec. And you can now find significant plantings in Australia, Italy, New Zealand, Spain, Uruguay, South Africa, and the US.
What do Argentinian Malbecs taste like?
Depending on the climate, Malbec can take on different flavor characteristics. The biggest deciding factor is how warm or cool the climate is and how drastically those temperatures fluctuate throughout the day.
According to Madeline Puckette, James Beard Award-winning author and co-founder of winefolly.com, “The main fruit flavors in a glass of Argentine Malbec are blackberries, plum, and black cherry. The nuanced flavors offer milk chocolate, cocoa powder, violet flowers, leather, and, depending on the amount of oak aging, a sweet tobacco finish.”
What foods are great with Malbec?
Excellent question! The answer: pretty much any dish you'd typically drink with Cabernet Sauvignon on a Tuesday night. For instance, Malbec is great with a flank steak. Or any other lean red meat. And a good bottle shouldn’t cost you more than $25. (Save the Napa Cab for Saturday night's filet mignon).
Pro tip: burgers are FANTASTIC with Malbec. Especially with melted blue cheese (Pt. Reyes, Blue Wedge, anyone?), which gives the fruit in Malbec a flavor boost.
But don't take our word for it. Pick up a bottle at Bacchus. Pape Meat Co. is just across the aisle!