Malbec

Pronunciation:

mahl-bek

AKA: Cot or Auxerrois (in France)

Varietal Characteristics*:

Aromas:	Plum, anise, violets
Flavours:	Plum, blackberry, licorice, fresh earth, 'rustic'
Mouthfeel^:	Medium to full-bodied, firm tannic structure (yet smooth, soft flavour)

Aged Characteristics*:

Aromas:	Earthy, meaty, tobacco
Flavours:	Raisin
Mouthfeel^:	Ample, 'chewy' tannins

Winemaking Characteristics*:

Often blended with:

Cabernet Sauvignon in most regions where it is grown (usually a good 'blender' providing structure, while also acting as a softening agent, to Cabernet based blends)

Originated in:

Region:

Cahors region (South western France)

Best Regions:

Australia:	Margaret River, Swan Valley, Langhorne Creek, Hunter Valley, Granite Belt
World:	Cahors (France), Mendoza (Argentina), Chile, Auckland (NZ)

Best Examples:

Iconic:	Try to get your hands on a Malbec from Argentina (one from Jed or Rutini Wines, for example)
Good Aussie Examples To Try:	Lamont's 'Black Monster', Bleasdale 'Second Innings', Audrey Wilkinson Vineyard Reserve
Try it if you like:	A rustic, 'reliable' wine with deep, robust flavours

Food Match:

Try With:	Barbecued steak or ribs, cassoulet, steak and kidney pie, osso bucco
Recipes:	They're coming soon...honest!

Serving and Storing:

Serving Temperature:	Slightly cooler than 'room' temperature (15-18°C)
Cellaring:	5-10 years

Wine Reviews:

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* Varietal Characteristics = general, primary characteristics of this wine type imparted by the grape variety (usually characteristics
     of a young example of the wine)
*  Ageing Characteristics = general characteristics of this wine type imparted by the ageing process (in bottle)
*  Winemaking Characteristics = general characteristics of this wine type imparted by the winemaking process
^ Mouthfeel = describes the texture, 'shape' and feel of the wine in the mouth
# Variations = highlights varietal variations which may occur due to different climates, soil and weather

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