Merlot or Malbec
Planning my first attempt at a red wine sauce for flank steak tonight. Thinking of using mushrooms, garlic, pepper, and maybe some fresh oregano or basil. Would you go with Merlot or Malbec? Thanks in advance!
In a sauce you would be unlikely to taste the difference. Choose a respectable example of one or the other. Don't splash out (no pun intended) on anything too expensive.
I've had several Pinot Noir reductions with "flatiron steaks" lately, that have been excellent. I served an older Cal-Cab, and Amarone and a Santa Rita Hills PN (closer to a Syrah, than a traditional PN) and all were quite good. In very general terms, I usually lean toward an Old World Syrah, or a PN, when mushrooms have much of a role, though several other varietals seem to pair well too. Of the two (without specific examples), I'd tend to think of a Mendoza Region Malbec to pair with the flank steak with a reduction/sauce.