Noted for its intense dark color and fruity explosion, the Malbec offers a wide range of aromatic profiles associated with the specific conditions of the terroir. In general, its aromas are reminiscent of cherries, strawberries or plums, raisins and black pepper in some cases reminiscent of cooked fruit (jam). Aged in wood, it acquires notes of coffee, vanilla and chocolate. In the mouth, it has the ability to fill the palate thanks to its soft, silky and enveloping tannins.
The different names of Malbec
In France, you can drink malbec wine without knowing it, since it is called côt in Touraine, sometimes pressac in Libournais and still auxerrois in Lot.
Where is Malbec found?
The Malbec grape originated in the Cahors region of southwestern France, but became world famous for its wine production in Argentina. Today it is the most important grape variety in the South American country and generates labels exported all over the world.
Characteristics of Malbec
Vine
The vine is straight, vigorous. It ripens quickly, carries many clusters. It has large dark green leaves and has 3 to 5 lobes. Often yellowish at the edges, the leaves have a smooth upper surface, somewhat paler and hairy below the surface.
The fruit
The clusters are large, winged, free, fleshy and abundant. The berries are of a blue-black hue. They are medium in size and produce a very sweet, clear and generally tasty juice.
Malbec grapes love the sun because they owe it the maturity of their thick skins and their color. However, excess heat can weaken their acidity, which is why the best Malbec wines are often made at altitude, where the day-night thermal contrasts are significant. As for ageing, it must be emphasized that, although Malbec is well enhanced by the aromas of wood, it does not need them to bring out the opulence of its fruit; you can find examples of wines with long aging but, most of the time, a few months are enough to round it off and make it a great wine.
What to pair Malbec with?
We will choose the most flexible cuvées with grilled and roasted red meats, cassoulet or truffle brouillade. With goose or duck confit, rack of lamb and blue-veined cheeses, the most fleshy reds will be welcome, while the more complex and evolved wines will give pride of place to game birds and game birds. , and seasoned cheeses.