Malbec Wine

Malbec is a full-bodied, fruit-forward red wine made from a red grape by the same name. Though the grape is native to Southwest France—where it’s known as Côt—Malbec is grown all over the world, and is most often associated with Argentina.

Deeply colored, Malbec produces very dark juice when pressed and can appear a dark purple-red color in a glass. Typically, Malbec wines have prominent, mouth-coating flavors of ripe blackberry and plum, and can also offer hints of chocolate, graphite, vanilla and sweet tobacco, depending where it’s from and how it’s made.

Easily adaptable to a variety of soils, Malbec grapes thrive in sunny, warm and dry regions around the world, including:

• Argentina
• Australia
• California
• Chile
• Italy
• New Zealand
• Spain
• Uruguay

Medium- to full-bodied, Malbec wine is known for its medium- to high-tannins, medium- to high-acid and medium- to high-alcohol, making it an ideal candidate for oak maturation. After some aging, its tannins become supple and smooth, while its rich, dark fruit flavors deepen and become more complex. Though Malbec is often made into a delicious, single-variety wine, it is sometimes blended with Merlot or Cabernet Sauvignon.

There’s no doubt that Malbec packs a punch. It offers intense dark-fruit flavors that range from raspberry, blueberry and blackberry to cherry and plum, but can vary depending on how the wine is made and where the grape is grown.

In cooler climates, like its native France, Malbec’s flavors typically include:

• Raspberry
• Black currant
• Black cherry
• Black pepper

When grown in sunny, warm climates with cool nights, Malbec’s flavors generally include:

• Blackberry
• Black cherry
• Plum
• Sweet tobacco
• Cocoa
• Leather

When selecting a Malbec, there are a few things to think about. For one, there’s where it comes from. France is its native home and produces many great options and Argentina is a leading producer, but other regions, like Chile and Australia, are also worth exploring.

Another thing to consider is how the wine is made. How long it was aged and the vessel in which it was matured, for example, can offer insight into the wine’s flavor profile. Malbec aged in oak is often smoother, as barrels allow for oxygen exposure that makes the wine more mellow. Older options will likely be just as soft, having had time to come into their own. The color of the wine can be another indicator of quality: Malbec should appear a deep dark red with a touch of violet.

Thanks to its plump and juicy fruit flavors, and medium- to high-acidity, Malbec is a perfect partner for most meats: Think steak, lamb shoulder, beef stew, chorizo or barbecue. Vegetarians should try it alongside spicy dishes or vegetable curries.

Fish dishes can still work with Malbec, just be sure to choose hardier options like tuna steak or pan-seared salmon.

Leaner, more mineral French Malbecs can also complement charcuterie, nuts and cheeses. Lighter-style Argentinian Malbec can be the perfect pairing for creamy chocolate desserts like tiramisu.

Serve your Malbec wines at room temperature (around 68°F) in a traditional red wine glass.